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Tuesday, March 22, 2016

Mangalorean Mutton Sukka

I sometimes feel that in our busy and modern lifestyle, our traditional and cultural treasures are slowly fading away. No one has time to cherish the memories of the past. Same applies to the traditional recipes, only our elders know about it and the younger generation just do not care for it any more. May be because now we need quick and easy recipes that suit to our present lifestyle. 

This recipe is the most traditional and a signature dish of Mangalore. And I am trying my best to keep this tradition alive through my blog so that the future generation is aware of these classic recipes. 

In this recipe mutton is slow cooked in a blend of spices and finally garnished with freshness of grated coconut, ideal to be served with simple dal and steamed rice or goes well with roti or paratha. 

Serves 4 to 5
Preparation Time: 15 to 20 minutes
Cooking Time: 30 to 40 minutes


  • 1 kilo mutton cut into small pieces
  • 2 medium onion
  • 1 big ripe tomato
  • 2 tbsp ginger & garlic paste
  • 5 cloves
  • 1 stick of cinnamon
  • 1/2 tsp turmeric powder
  • 3-4 green chilies with slits
  • 1/2 cup fresh grated coconut (or little more)
  • 1/2 cup chopped coriander leaves
  • Salt to taste
  • 5 to 6 tbsp of cooking oil
  • 1 tbsp ghee 

For the spicy masala paste:

  • 5 dry red chilies 
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 4 cloves
  • 1 stick cinnamon (1 inch)
  • 8 peppercorns
  • 1 onion roughly chopped
  • 3 garlic cloves
  • 1 tbsp tamarind pulp OR 1/4 cup tamarind soaked water
  • 1 tbsp oil

  • Heat 1 tbsp oil in a pan and roast dry red chilies, coriander seeds, cumin seeds, mustard seeds, cloves, cinnamon and peppercorns for 2 to 3 minutes or till they slightly change color.
  • Make a smooth masala paste of above roasted ingredients along with 1 onion, garlic cloves and tamarind pulp with few tbsp of water.
  • Chop 2 medium onions, 1 big ripe tomato, 3 to 4 green chilies and coriander leaves.
  • Keep the fresh grated coconut ready.

  1. Heat 5 tbsp of oil in a pressure cooker and add 5 cloves and a stick of cinnamon. Then add onion and saute for 1 minute, followed by 1 tbsp ginger & garlic paste, tomato and green chilies. Fry for 5 minutes.
  2. Add mutton pieces and salt and stir fry on high heat for 1 minute. Reduce the flame, close the pressure cooker (add little water if needed) and cook till mutton is fully done.
  3. Once the mutton is cooked, add the masala paste and cook on medium heat for another 10 minutes. By now you should get a dry gravy consistency. Taste and check the salt.
  4. Finally add chopped coriander, ghee and grated coconut. 
  5. Serve hot with rice or roti.

Note: If you do not have dry red chilies, then add 2 tbsp of red chili powder while grinding the masala paste.
Mutton can also be cooked without pressure cooker.

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