Why this recipe works
Sukka (or chukka) means dry, and that is the method: the mutton is first cooked tender, then tossed with a roasted, black-pepper-heavy Chettinad masala and a little coconut, and reduced until dry so the spice coats the meat rather than sitting in a gravy. Pepper, not just chilli, is the signature heat.
Ingredients
- Mutton (bone-in)700 g
- Black peppercorns, fennel, corianderroasted, ground
- Dried chilli, coconut4 + 3 tbsp
- Onion, ginger-garlic2 + 2 tbsp
- Curry leaves, oil, saltto taste
Method
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1
Cook the mutton with ginger-garlic until tender.
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2
Dry-roast and grind the pepper, fennel, coriander, chilli and coconut.
Why pepper-led: black pepper, not just chilli, gives Chettinad sukka its distinctive warm, biting heat.
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3
Toss the tender mutton with the masala and onion.
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4
Reduce over higher heat until dry and the masala clings.
Why reduce dry: cooking off the liquid concentrates the spice into a coating, the defining texture of a sukka.
An honest word
Mutton sukka is protein-rich and boldly spiced, and being dry it can carry less added fat than a rich gravy, if you let the roasted spice and pepper do the work rather than extra oil. The levers are the oil and the fattiness of the mutton, so choose leaner cuts and skim. A robust, pepper-forward dish, best with rice or dosa.