Mutton & Red Sorrel (Chukkakura) Special

Mutton And Chukkakura ( Red Sorrel / Sour Spinach ) With Coconut

Mutton  &  Red  Sorrel  (Chukkakura)  Special | Pachakam

Mutton & Red Sorrel (Chukkakura) Special

Mutton And Chukkakura ( Red Sorrel / Sour Spinach ) With Coconut

Category : Non-Vegetarian, Mutton

By Dr M.P.R. Radhakrish..

Published On: 10 Apr 2011

Rating: 4
2 Votes, 0 Reviews
Write a Review
30 Minutes
Served : 4
Print Recipe



Step 1

Wash and clean the mutton. Apply turmeric powder, one Spoon red chilly powder, lemon juice, two spoons of oil and some salt to the mutton pieces and leave for marination.

Step 2

Grind the Coconut pieces into a fine paste.

Step 3

Grind together all the ingredients for spicy paste and one cup of onion pieces in to a fine paste( spicy paste ).

Step 4

Add two spoons of oil to a frying pan and heat. Add the Chukkakura leaves and fry until the raw smell goes and the leaves turn into a brown mass. Mash it into paste.

Step 5

Add oil to a deep bottomed pan and heat. Add the remaining cup of onion pieces and fry until they turn brown. Add the onion paste and further fry till raw smell goes.

Step 6

Add the tomato pieces and green chillies. Simmer to medium flame till the tomato pieces become soft. Now add the coconut paste, mix well and fry until oil shows up.

Step 7

Add the marinated mutton pieces, fried chukkakura paste, remaining spoon of red chilly powder and the spicy paste. Mix thoroughly.

Step 8

Add enough salt and some water and simmer the contents in medium flame till the mutton is cooked tender.

Step 9

Serve hot with rice or roties.

Leave your Review

More by This Author

Top Contributors

  • Recipes of Nizana Shammas

    Nizana Shammas

    Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.

  • Recipes of Renukadevi Kumanan

    Renukadevi Kumanan

    Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.