Authentic Mangalorean Kundapur Mutton Sukka
A fiery and aromatic coastal delicacy featuring tender mutton coated in a rich, freshly ground roasted spice and grated coconut masala. This traditional specialty delivers a deep, robust flavor profile that pairs wonderfully with neer dosa or steamed rice.
80min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, peppercorns, cinnamon, and cloves in a pan until fragrant, then let them cool.
2
Grind the roasted spices along with the grated coconut, tamarind, and a little water into a smooth, thick paste.
3
Heat coconut oil in a heavy-bottomed pressure cooker, add sliced onions and curry leaves, and sauté until the onions turn translucent.
4
Add the cleaned mutton pieces and turmeric powder, and sauté well for 5 to 7 minutes until the meat changes color.
5
Pour in the ground coconut masala paste and salt, mixing thoroughly to coat the mutton evenly.
6
Add one cup of water, cover the pressure cooker, and cook for 5 to 6 whistles or until the mutton is tender.
7
Remove the lid, switch the heat to medium, and roast the gravy down until all the moisture evaporates and the mutton is well-coated in a dry, dark masala.
8
Serve hot garnished with fresh curry leaves.
Ingredients
500g mutton, cut into bite-sized pieces
1 cup freshly grated coconut
8-10 dry red byadgi chilies
1 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
6-8 whole black peppercorns
1-inch cinnamon stick
3-4 cloves
1 small ball of tamarind
2 medium onions, finely sliced
2 sprigs curry leaves
2 tbsp coconut oil
Salt to taste
1/2 tsp turmeric powder
1 cup water
*This AI-generated recipe may contain inaccuracies.