22 Mar 2018

Mutton Sukka With Green Masala | Attu Kari Sukka With Coriander Mint Masala

sukka

About The Recipe:


Mutton Sukka With Green Masala | Attu Kari Sukka With Coriander Mint Masala - in a easy pressure cooking method. Final touch of ghee, will lift up the entire flavor and taste. I already posted similar recipe with chicken. We can also use this masala for chapathi's stuffing. As usual this green masala mutton recipe made with simple ingredients, along with easy step by step instructions, images and video.

YouTube - Mutton Sukka With Green Masala



Recipe :

Mutton Sukka With Green Masala | Attu Kari Sukka With Coriander Mint Masala


Prep Time: 15 minutes
Cook time: 45 minutes
Recipe Cuisine: Indian
Recipe Category: Mutton Sukka
Serves: 3 persons

Ingredients :

Gingelly Oil - 2 tbsp
Fennel Seeds - 1\2 tsp
Cinnamon Stick - 2"
Cloves - 3 nos
Cardamoms -2 nos
Mutton - 350 gm (boneless, small pieces)
Turmeric Powder - 1\2 tsp
Salt - as required
Sambar Onion - 1\4 cup (chopped)
Ginger - 1"
Garlic - 5 cloves
Green Chilies - 3 nos
Coriander Leaves - 1\2 cup
Mint Leaves - 1\2 cup
Ghee - 1 tbsp
Method :
In a pressure cooker pan, heat the oil and roast the fennel seeds, cinnamon stick, cloves and cardamoms. Add the mutton and turmeric powder, mix well, cook until its water reduced. Add one cup of water and required salt, mix well. Close the lid with whistle, cook for one whistle over high flame and fifteen minutes over low flame. When all the steam has released, open the pan and keep aside.
To make the masala, grind the sambar onion, ginger, garlic, green chilies, coriander leaves and mint leaves into paste.
Add the ground masala into the cooked mutton. Cook until dry, over medium-low flame. At last add the ghee, mix well and cook for few seconds. Serve hot.
Notes: Always open the pressure cooker pan, after the steam released fully. Before add the green masala, check whether the mutton are cooked or not. If required cook extra one whistle.

Step By Step Images:

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First to make the masala, grind the sambar onion, ginger, garlic, green chilies, coriander leaves and mint leaves into paste. Keep aside.
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In a pressure cooker pan, heat the oil and roast the fennel seeds, cinnamon stick, cloves and cardamoms. Add the mutton and turmeric powder, mix well.
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Cook the mutton until its water reduced. Then add 1 cup of water and required salt, mix well. Close the lid with whistle, cook for one whistle over high flame and fifteen minutes over low flame.
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When all the steam has released, open the pan. ( Check whether the mutton pieces are cooked or not. If required cook one more whistle.) Add the ground masala into the cooked mutton. Cook until the sukka mixture turns dry, over medium-low flame.
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At last add the ghee, mix well and cook for few seconds. Serve hot.
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Serving Suggestion: Goes well with dosai and chapathi.
Page: Collection Of Mutton Recipes.
Variation: Similarly you can also try with country chicken.
If you like this recipe: You will like this mutton sukka recipe also.
Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on Facebook
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