Authentic Tamil Nadu Tuticorin Thoothukudi Mutton Sukka with Warm Malabar Parotta
Tender pieces of mutton are slow-roasted in a fragrant blend of freshly ground black pepper, shallots, and aromatic spices until rich and deeply satisfying. Perfectly paired with flaky, warm Malabar parotta for a truly rustic coastal feast.
75min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the black pepper, fennel seeds, cumin seeds, and dry red chilies on low heat until fragrant, then grind them into a coarse powder.
2
Heat coconut oil in a heavy-bottomed pressure cooker, add curry leaves and sliced shallots, and sauté until golden brown.
3
Add the ginger-garlic paste and sauté until the raw aroma disappears.
4
Add the mutton pieces along with turmeric powder and salt, sautéing well on medium-high heat for 8 to 10 minutes.
5
Add a small splash of water, cover, and pressure cook for 4 to 5 whistles or until the mutton is tender.
6
Open the cooker and cook on high flame to evaporate any excess moisture until the gravy clings to the meat.
7
Stir in the freshly ground pepper-spice powder and toss well for 5 minutes until the meat turns dark brown and well-coated.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside warm, flaky Malabar parottas.
Ingredients
500 grams mutton, cut into bite-sized pieces
200 grams shallots, finely sliced
2 tablespoons ginger-garlic paste
2 sprigs fresh curry leaves
2 tablespoons black pepper whole
1 tablespoon fennel seeds
1 tablespoon cumin seeds
4 dry red chilies
1/2 teaspoon turmeric powder
3 tablespoons coconut oil or gingelly oil
Salt to taste
Fresh coriander leaves for garnish
4 warm Malabar parottas for serving
*This AI-generated recipe may contain inaccuracies.