Authentic Tamil Nadu Madurai Kari Sukka with Warm Malabar Parotta
Tender pieces of mutton slow-cooked with freshly crushed black peppercorns, shallots, and aromatic spices until rich and dry. Served hot alongside flaky, layered Malabar parotta for an unforgettable South Indian feast.
65min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Marinate the mutton pieces with turmeric powder and salt for 15 minutes.
2
Heat coconut oil in a heavy-bottomed pressure cooker, add fennel seeds and let them splutter.
3
Add the curry leaves and peeled shallots, sautéing until the shallots turn translucent and golden.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
5
Add the marinated mutton and roast it well in the oil and onion mixture for about 10 minutes.
6
Add a splash of water, cover, and pressure cook for 4 to 5 whistles until the mutton is tender.
7
Open the cooker and switch to high heat, evaporating any remaining liquid.
8
Generously sprinkle the freshly crushed black peppercorns over the meat and toss continuously until the masala clings tightly to the mutton.
9
Garnish with fresh coriander leaves and serve piping hot with warm Malabar parottas.
Ingredients
500 grams mutton, bone-in and cut into bite-sized pieces
1 cup small shallots, peeled and halved
2 tablespoons ginger-garlic paste
2 sprigs fresh curry leaves
2 tablespoons black peppercorns, freshly crushed
1 tablespoon fennel seeds
1 teaspoon turmeric powder
2 tablespoons coconut oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.