Authentic Mangalorean Kundapur Mutton Sukka with Warm Malabar Parotta
Indulge in a fiery, dry-roasted coastal delicacy featuring tender mutton tossed in a freshly ground coconut and special Kundapur masala. Best enjoyed wrapped in flaky, layered Malabar parotta.
80min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the red chilies, coriander seeds, cumin seeds, fenugreek, peppercorns, cinnamon, and cloves until aromatic, then grind them along with the grated coconut and tamarind into a smooth paste.
2
Marinate the mutton with a portion of the ground masala and salt for at least 30 minutes.
3
Pressure cook the marinated mutton with a splash of water for 4 to 5 whistles until tender.
4
Heat coconut oil in a heavy-bottomed pan, sauté the sliced onions and curry leaves until golden brown.
5
Add the remaining ground masala paste and sauté well until the oil begins to separate from the spices.
6
Stir in the cooked mutton along with its stock, bringing everything to a vigorous simmer.
7
Reduce the heat and roast the curry down until it becomes a thick, dry, and intensely flavorful coating over the meat.
8
Serve hot alongside freshly prepared, warm Malabar parotta.
Ingredients
500g mutton, cut into bite-sized pieces
1 cup grated fresh coconut
8-10 dry Byadgi red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp black peppercorns
1 small cinnamon stick
4-5 cloves
1 small ball tamarind
2 medium onions, finely sliced
2 sprigs fresh curry leaves
2 tbsp coconut oil
Salt to taste
Warm Malabar parotta for serving
*This AI-generated recipe may contain inaccuracies.