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Prepare Mutton boneless.
Use Ginger Garlic paste.
Use Chilli powder.
You need to prepare Coriander leaves.
Provide Salt.
You need to prepare oil.

Take a bowl, add mutton pieces, salt, pepper powder, corn flour, all purpose flour. MUTTON SUKKA - Read online for free. Once mutton is cooked, keep it aside reserving little water. In a kadai - add the items under 'to temper' table then add onion, garlic and fry till it is slightly browned.

Clean mutton and take it in cooker. Keep in medium flame and add ginger garlic paste to it and mix well..
Add salt to taste and pour water needed for mutton to cook. Keep required whistles for mutton and let it cool down..
If there is water content boil without lid for sometime until it gets dry completely. Take a pan pour oil in it and add ginger garlic paste saute till it's raw smell goes off..
Now add mutton pieces in it and fry it til it changes to light brown. Then add chilli powder to it and again fry for sometime..
Now you can see colour changes to brown and turns crispy.Add coriander leaves to garnish. Mutton 65 ready..

Mutton chukka is… Learn how to make Mutton Chukka Varuval with step by step on hungryforever.com. This pan-roasted mutton fry is made by cooking tender goat meat in caramelized onions, ginger, garlic and other spices. Virudhunagar Mutton Chukka (or Virudhunagar Mutton Sukka) is a popular dry (sometimes slightly gravy) mutton dish served as a side dish or appetizer. This dish is very popular in Virudhunagar district in South India and hence is named after the place. Note: image is for illustration purposes only and.

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