Mutton Sukka Recipe – Authentic Kerala Dry Mutton Fry

Last Updated on 2 months by Neha Deshmukh

Mutton Sukka Recipe – Authentic Kerala Dry Mutton Fry

Hey everyone! If you’re anything like me, you absolutely love a good, flavorful mutton dish. And let me tell you, this Mutton Sukka is a total game-changer. It’s a classic Kerala recipe, bursting with aromatic spices and a delightful dry texture. I first made this for a family get-together and it disappeared in minutes – seriously! It’s become a regular request ever since.

Why You’ll Love This Recipe

This Mutton Sukka isn’t just delicious; it’s also surprisingly easy to make. It’s a dry mutton fry, meaning there’s no gravy, allowing the spices to really cling to the meat. The combination of freshly ground spices, coconut, and perfectly cooked mutton is simply divine. Plus, it’s a fantastic way to experience the vibrant flavors of Kerala cuisine. You’ll love how quickly it comes together, making it perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 250 grams minced mutton
• ¾ cup fried gram (pottu kadalai)
• 1 cup fresh shredded coconut
• 1 medium onion
• 5 garlic cloves
• 1 inch ginger
• 1 inch cinnamon
• 1 clove
• 1 cardamom
• 1 teaspoon fennel seeds
• 1 tablespoon white poppy seeds (khuskhus)
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 3 green chilies
• 2 sprigs curry leaves
• 5 coriander stalks
• 1 teaspoon salt
• 500 ml vegetable oil

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special.

• Fresh Coconut: Seriously, don’t skip this! Freshly shredded coconut adds a sweetness and aroma you just can’t get from store-bought.
• Fried Gram (Pottu Kadalai): This is key for the texture. It helps bind the mixture and gives it a lovely, slightly nutty flavor. You can find it at most Indian grocery stores.
• Kerala Spices: The combination of fennel seeds, curry leaves, and a touch of cinnamon is what gives this Sukka its authentic Kerala flavor. Don’t be shy with the spices – they’re what make it sing!
• Mutton: I prefer using minced mutton for this recipe, as it cooks quickly and absorbs the flavors beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the fried gram dal into a fine powder using a spice grinder. Set aside.
2. Next, in a blender, combine the coconut, onion, garlic, ginger, cinnamon, clove, cardamom, fennel seeds, white poppy seeds, coriander powder, red chili powder, green chilies, curry leaves, coriander stalks, and salt. Blend with minimal water to form a smooth paste.
3. Now, dry-cook the minced mutton in a kadai (or a deep frying pan) until it’s browned and all the moisture has evaporated. Give it a quick pulse in the blender after cooking – this helps break up any clumps.
4. Combine the cooked mutton and the ground masala paste. Add the fried gram powder and mix well. You’re aiming for a soft, pliable dough.
5. Grease your hands with a little oil – this prevents the mixture from sticking. Shape the mixture into 1.5-inch balls. Place them on a plate and refrigerate for about 30 minutes. This helps them hold their shape while frying.
6. Heat the vegetable oil in a pan over medium heat. Carefully fry the balls in batches, avoiding overcrowding the pan. Fry until they’re golden brown and crispy.
7. Remove the Sukka balls and drain them on paper towels to remove any excess oil. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy Sukka.
• Make sure the mutton is completely dry before adding the masala. This ensures a good bind and prevents the mixture from becoming too wet.
• Taste the masala paste before adding it to the mutton and adjust the salt and chili powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: For a milder flavor, reduce the number of green chilies or omit the red chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies. My friend, Priya, loves to add a dash of Kashmiri chili powder for color and mild heat.
• Festival Adaptations: This Mutton Sukka is a wonderful addition to festive spreads like Onam or Eid. You can serve it alongside other Kerala delicacies like appam or pathiri.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are sourced from a gluten-free facility if you have severe allergies.

Serving Suggestions

Mutton Sukka is fantastic on its own as a snack or appetizer. It also pairs beautifully with:

• Steaming hot rice
• Kerala parotta (flaky layered flatbread)
• A side of raita (yogurt dip)
• A simple onion salad

Storage Instructions

Leftover Mutton Sukka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It tends to lose a little of its crispness upon reheating, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is Sukka and what makes this Kerala version unique? Sukka refers to a dry Indian dish, typically made with meat or vegetables and a generous amount of spices. This Kerala version stands out with its use of fresh coconut, curry leaves, and a unique blend of spices that are characteristic of the region.
• Can I use a food processor instead of a spice grinder for the fried gram dal? While a spice grinder is ideal for a really fine powder, a food processor will work in a pinch. You might need to pulse it several times and sift the powder to remove any larger pieces.
• What cut of mutton is best for Sukka? Minced mutton is my go-to for this recipe, but you can also use small, boneless pieces of mutton shoulder or leg.
• How can I adjust the dryness of the Sukka? If the mixture is too dry, add a teaspoon of water at a time until it comes together. If it’s too wet, add a little more fried gram powder.
• Can this be made ahead of time? You can prepare the masala paste and cook the mutton a day in advance. Store them separately in the refrigerator and combine them just before shaping and frying.
• What is the best way to serve Mutton Sukka? Serve it hot, straight from the pan! It’s best enjoyed immediately while it’s still crispy and flavorful.