"Sangam Valartha Madurai,  Tamizh Valartha Madurai", apart from Tamil Madurai being a city of Commerce, Culture & its known widely for its utter Camaraderie.  The cultural influence & the commercial ties have made this city magnanimous with trade relations for ages.   Madurai’s food is a happy union of all these influences, mainly that of Chettinaad cuisine, known for its fiery flavours. One of the main properties of Madurai cooking is that masalas are used in abundance and always ground fresh. Red chilli, fresh coconut, garlic, tamarind, fenugreek and curry leaves are the most common condiments. Star anise, kalpasi (a lichen) and Marathi moghu are used primarily in gravies, along with bay leaves, cinnamon, fennel seeds, black pepper and poppy seeds in varying proportions. In a nod to the sweltering heat of the region, salted and sun-dried vegetables and meats (known as vatthal) are also used.

    When I think of Madurai what comes into my mind is Madurai Meenakshi Amman Temple, Madurai Malli(Jasmine) & then the Food.  But the irony is though I have visited Madurai twice, I never had the opportunity to visit Meenakshi Amman Temple and couldn't eat Madurai Food too.  Madurai known as Temple & trading city, it has taken its sobriquet of 'Thoonga Nagaram'(the city that never sleeps). The streets stay alive through the night with bustling crowd, Food Stalls & market activities.   

    Madurai is a food haven for Street Food & hospitality. The place & people are famous for their inventive varieties of street food & fast food that it is a common saying that they serve more than 7-10 side dishes along with a humble Dosa. If Parotta found its populairty in Madurai Cuisine, then Kothu Parotta found its origin in this city.  And the tradition of Kothu Parotta has become the identity of Street Food or the ones commonly called as Kaiyendhi Bhavans/Thattu Kadai. The total credit of inventing Kothu Parotta goes to Madurai.  Then comes Jigirdhanda & Paruthi Paal, local refreshing drinks with unique ingredients. Madurai Idli, Kari Dosai, Ayirai meen kulambu, Spicy Madurai Biriyani, Chukka Varuval, Bun Parotta are few other dishes along with long list of Vegetarian & Non-vegetarian dishes, which comes into my mind when I think of Madurai Food.

    Mutton Chukka Recipe has its own version in each region of Tamil Nadu.  But  Madurai and Chettinaad recipes of Mutton Chukka hit the mark.  When it comes to any South Indian Non-vegetarian dish ordered in a restaurant, Chicken Sukha Varuval & Mutton Chukka Varuval has its own place and has won many hearts, all around the world.     Sukha/ Chukka means 'dry' and Varuval means 'fry'.  This recipe calls for freshly roasted & ground Masalas which makes Mutton Chukka flavour-filled.  And few other tips which yields you with authentic Mutton Chukka are:

• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Dry roast the spices for the Chukka Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Use Gingelly Oil for authentic flavour.
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Chukka Varuval.
• Add cooked Mutton pieces along with the stock & Cook this on a low flame until it turns slightly dry. 
• Sprinkle pepper powder generously.

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MADURAI MUTTON CHUKKA VARUVAL

INGREDIENTS:

To Cook Mutton/Lamb:

For Chukka Masala Powder:

For Mutton Chukka Varuval:

For Garnishing:

Coriander Leaves -  a Handful

METHOD:

To Cook Mutton/Lamb:

• Clean, wash & cut Mutton into small cubes. 
• Drain the Mutton pieces in a colander & keep it aside.
• Now heat Gingelly Oil/Ghee in a Pressure Cooker.
• Add Ginger Garlic Paste & 2 sprigs of Curry Leaves to the oil and sauté until the paste turns fragrant.
• Now add Mutton Pieces to the above along with some Turmeric Powder & Salt.
• Sear the Mutton Pieces on a low flame until the colour changes.
• Now cover the pressure cooker(do not place the vent) and leave it on a very low flame for about 5 minutes.
• The Water from the meat pieces would start to ooze out at this stage.
• Now give a quick stir and pour in the Water.
• Cover the Pressure Cooker & place the vent.
• Cook on a high flame for 2 Whistles, then lower the flame & cook for another 4-5 Whistles.
• Cook Mutton accordingly.  Some meat tend to cook sooner, adjust the cooking time.
• Cook Mutton until it turns soft & tender.

For Chukka Masala Powder:

• Heat a pan & dry roast the ingredients mentioned under for Masala Powder.
• First add Coriander Seeds & dry roast it on a very low flame until fragrant.
• Then add Dry Red Chillies and dry roast until the Chillies fluff up.
• Immediately add Cumin seeds & Curry leaves and dry roast it on a low flame for few minutes.
• Allow the spices to cool.
• Then grind the Spices into a fine powder & keep it aside. 

For Mutton Chukka Varuval: 

MADURAI MUTTON CHUKKA VARUVAL

•  Meanwhile, heat Gingelly Oil in a pan.
• Splutter Fennel Seeds and Curry Leaves.
• Sauté finely chopped Shallots, Green Chillies(slit into two) & sauté until shallots turn translucent.
• Add Ginger Garlic Paste & sauté until oil separates from the mix & until it turns fragrant.
• Now sprinkle the Chukka Masala Powder & mix well.
• Cook this on a very low flame until the raw flavour goes & it turns fragrant.
  
• Now add the cooked Mutton pieces along with the stock.
• Cook until the water is totally absorbed.
  
• Cook this on a low flame until the Mutton pieces are well cooked with the Masala.
  
• Sprinkle some Pepper Powder over it.
• Garnish Mutton Chukka with finely chopped Coriander Leaves.
• Goes well as a side dish with Rasam, Sambar or any Curry.
• Or simply serve it with Yogurt/Curd and Steamed Rice.
• Madurai Mutton Chukka goes well with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with steamed white rice or Basmati Rice.
• Mutton Chukka pairs well with Naan, Kulcha, Parotta/Roti and Chapatis.

NOTES:

• Experts suggest buying tender Lamb for this recipe.
• Cook Lamb/Mutton accordingly.  Some meat tend to cook sooner, adjust the cooking time.
  
• Shallots give an authentic taste to the dish.  It is advisable to use Shallots for the recipe.
• Add cooked Mutton pieces along with the stock & Cook this on a low flame until it turns slightly dry. 
• Dry roast the spices for the Chukka Masala on a very low flame.  Care should be taken not to burn the ingredients.
• Traditional Chukka Varuval recipes uses Gingelly Oil. Can use any other vegetable Oil or Ghee.
  
• Use ample of Curry Leaves for this recipe, which will give out a wonderful aroma to Mutton Chukka Varuval.
  
• Sprinkle pepper powder generously, if you prefer the dish to be spicy.
• Adjust the spices to suit your preference.