This spicy chukka was done by my mom, she is an amazing cook. She made it and paired it with roti for our dinner one night. It was so good my plate was so clean you’d think I washed it. My husband kept coming for more. I had to kick him out of the kitchen so I can go for my seconds. She was more than happy to cook it again for me. So that I can take pictures and document the way she cooked to share it with the world.
She used a lot of spices and herbs blend into perfect the right flavour. Did I mention how spot on her cooking is?
Most kids don’t appreciate the mom’s home-cooked meals. Until that is when they move out and get sick of fast food. Lucky for me I was able to learn from her a few tricks in the kitchen. Made most of my meals from scratch and I loved it. I love how I was able to make anything If I put my mind into it to satisfy my own food cravings. It was amazing eventhough I do miss mom’s cooking time to time.
She is amazing!
I’ve rarely seen her use a measuring cup in the kitchen. Instead, it’s the look, the smell, the taste, the touch she depends on to balance her seasonings. That’s how she learned when she started cooking at the age of 12. It is how she taught me and my sister to cook too.
So it was a little challenging for me to measure out the exact amount as she worked her magic in the kitchen but I managed to write it down as a recipe and here it is.
To make this dish she used the pressure cooker at first then transferred it to a pot over the stove to finish off the dish. The mutton was cooked to tender soft the spices are infused into the meat, every bite taken was like a burst of flavours. Just finger-licking delicious!
There is so much I still have yet to learn from my mom’s cooking. So when my parents finally moved in with us I was excited and looked forward to the time I’d spend in the kitchen with her. Well, my kids were much more excited to have their grandparents back with them. Along with this meat fry, there are many more to come and I am looking forward to sharing them all with the world.
If you find this dish delicious don’t be a hoarder instead share this with everyone you know so they can learn and make there own chukka to satisfy their taste buds or to impress their guests with this dish.
This beauty can be served with rice and any kind of flatbreads but also goes well with hoppers, string hoppers,
Spicy Meat Fry (Mutton/Lamb/Chicken/Beef – Chukka Varuval)
Ingredients
- 1 lb Meat lamb, mutton, chicken, beef
- 2 – 2 & 1/2 cup Water
- 1 tbsp Ginger/Garlic minced or paste
- 1 tbsp Chili powder
- 1 tsp Turmeric powder
- 1 & 1/2 tsp Black pepper powder
- Salt as needed
- 1 & 1/2 tbsp Olive oil
- 1/2 tsp Cumin seed
- 1/2 tsp Fennel seed
- 2-3 Sun-dried red chilli pepper
- Curry leaves
- 1 medium-size Onion sliced
- 3 Cardamons
- small piece Cinnamon
- 3 Cloves
- 1 medium-size Tomato diced
- 2 Green chilli
- 1 tbsp Coriander powder
- 1/2 tbsp Garam masala powder
- 1/2 tbsp Cumin powder
- Coriander leaves optional
Instructions
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Start by cooking the meat to a tender soft first. Either by using the stove or the pressure cooker. We used the pressure cooker to cook this dish.
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Add the 1 lb meat, 2 cup water to it, 1/2 tbsp ginger/garlic paste or minced, 1 tbsp chilli powder, 1 tsp turmeric powder, about 1/2 tsp black pepper, and salt as needed.
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If your using the stove add another 1/2 cup more water and let it cook until the meat is soft. If using a pressure cooker. Wait for about 3-4 whistles and the meat should have turned tender.
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On medium-high flame, use a deep wide open pot or a pan and heat 1 and 1/2 tbsp of olive oil. Add 1/2 tsp cumin seeds and 1/2 tsp fennel seeds.
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When the seeds start to sizzle add curry leaves, 2- 3 sun-dried red chilli pepper and give it a mix. Next, add 1/2 tbsp ginger/garlic paste or minced along with the medium-size onion cut into slices.
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When the onions are turning soft, add 3 cardamons, a small piece of cinnamon, 3 cloves and give it a good mix.
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Next, add a medium-size tomato diced along with 2 green chilli slices and mix well and let it cook until the tomato starts softening.
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Then throw in the following spices: A tbsp of coriander powder, 1/2 tbsp of garam masala powder, 1/2 tbsp cumin powder, as well as 1 tsp of black pepper powder. Give it a good mix and let it cook for a minute before adding the precooked meat and the water along with it.
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Cook until the liquid evaporates from the curry. Time to time give it a good mix to avoid burning the bottom.
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It will start to thicken slowly. Cook until you reach the desired curry consistency you prefer. The longer you keep the thicker it will get. When the oil separates from the spices. Add coriander leaves (optional) for the smell, flavour and for garnishing. Take off the stove and serve while it’s still warm.
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