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Dry‑style meat curry served in a bowl with thick, spice‑coated pieces of meat.

Dry-Style Mutton Curry Recipe (Mutton Chukka Varuval)

5 from 1 vote
This dry-style mutton curry, also known as Mutton Chukka Varuval, is a rich South Indian dish made with tender mutton, aromatic spices, curry leaves, and herbs. Slow-cooked until deeply flavorful, it's perfect with rice, chapati, parotta, or roti.
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Prep Time 15 minutes
Cook Time 30 minutes
Pressure Cook Time 15 minutes
Total Time 1 hour
Servings: 5 servings
Course: Main dish
Cuisine: Indian
Calories: 265
Ingredients Method

Ingredients
  

Pressure Cook the Meat
  • 1 lb Meat cut into cubes
  • 1/2 tbsp Garlic minced
  • 1/2 tbsp Ginger minced
  • 1 tsp Turmeric powder
  • 1 tbsp Chili powder
  • 1 tsp Salt
  • 2 cups Water
Tempering
  • 1 tbsp Cooking oil
  • 1 Sundried red chili pepper
  • 1 sprig Curry leaves
  • 1 tsp Fenner seeds
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
Curry Base
  • 1 medium Onion diced
  • 1 small Pandan leaf
  • 3 Cardamom pods
  • 1 small Cinnamon stick
  • 3 Cloves
  • 1 medium Tomato diced
  • 2 Green chilies sliced
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • 1 tbsp Black pepper powder
  • 1 tsp Garam masala powder
  • Fresh coriander leaves chopped (for garnish)

Method
 

  1. Add the mutton, garlic, ginger, turmeric powder, chili powder, salt, and water to a pressure cooker. Pressure cook for about 15 minutes or until the mutton becomes tender. Reserve about 1 cup of the cooking liquid and set aside.
  2. Heat oil in a large pan over medium heat. Add the dried red chili, curry leaves, fennel seeds, cumin seeds, and mustard seeds. Allow them to sizzle until fragrant.
  3. Add the diced onion and sauté until lightly golden. Stir in the pandan leaf, cardamom pods, cinnamon stick, and cloves. Add the diced tomato and sliced green chilies. Cook until the tomatoes soften.
  4. Stir in the cumin powder, coriander powder, black pepper, and garam masala. Cook the spice mixture for 1-2 minutes.
  5. Add the cooked mutton along with 1 cup of the reserved broth.
  6. Cook uncovered, stirring occasionally, until most of the liquid evaporates.
  7. Continue cooking until the curry becomes thick, dry, and coated in spices.
  8. Garnish with fresh coriander leaves before serving.
  9. Serve hot with rice, chapati, parotta, or roti.