Mutton Chakkoli

Chakkoli..A popular dish in Kanyakumari and Kerala..A finger licking dish, usually served for evenings/dinner, especially during Ramadan..No one can resist this yummmy Chakkoli, and it's my all tym favourite as well..Its speciality is, it needs no sidedish, and just a cup of tea is enough..

When we were kids, we were usually given the task of forming the pedas when making in larger quantity for family members or guests at home. It was really a fun task of who makes more no.of pedas. Unforgettable memories!!

RECIPE:

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Preparation Time: 30 mins

Cooking Time: 30 mins

Serves: 3-4 persons

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INGREDIENTS: [1 cup=240 ml]

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For Gravy:

Mutton - 1/2 kg

Onion - 1 

Tomato - 1

Green chilli - 1

Ginger garlic paste - 1 tsp

Cardamom clove cinnamon powder - 3/4 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1.5 tsp

Saunf powder - 1 tsp

Garam masala - 1 tsp

Salt - as req.

Oil - as req.

Water - as req.

To Grind:

Shredded coconut - 1/2 cup

Red chilli powder - 1  tsp

Turmeric powder - 1/2 tsp

Coriander powder - 1.5 tsp

Saunf powder - 3/4 tsp

Shallots - 6

Cinnamon stick - small piece

Water - as req.

For Dough:

Puttu Rice flour - 1 1/4 cup

Shredded coconut - 1/4 cup

Red chilli powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Saunf powder - 1/2 tsp

Salt - as req.

Water - 2 cups

To Temper:

Oil - as req.

Shallots - 10 

Curry leaves - 2 sprigs

METHOD:

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For Basic Mutton Gravy:

1. In a pressure cooker, pour oil, add the cardamom-clove-cinnamon powder, onion, green chilli, ginger garlic paste, tomato, all the spice powders except garam masala, one by one and sauté very well in between.

2. Add the mutton with required water, salt, garam masala and mix well. Close the lid and cook for 8-9 whistles. Now your mutton curry is ready. Open the lid and set aside.

For Dough:

1. In a vessel, pour water, the masala powders, coconut, and salt.

2. When the mix boils, add the flour little by little, and mix very well till a dough is formed. Switch off the stove.

3. Now, when the rice dough is still warm, knead it very well and form a big ball. Touch a little water in between to avoid sticking in your hands.

4. Next, make small peda like shapes from the dough. Touch water if necessary. Cover it with a lid and set aside.

For Chakkoli:

1. Heat the mutton curry in simmer. Grind the 'to grind' ingredients into a little coarse paste, and add this to the mutton curry.

2. When the paste is very well merged with the curry after a few mins, now add the rice pedas carefully and cook for few more mins, leaving it undisturbed for some time, and then carefully sauteing after that to avoid burning.

3. When you can clearly see the rice pedas merged very well with the curry and a thokku like consistency is formed, simmer the stove. If the chakkoli has become very thick, you can add required water at this stage, and stir in simmer to get the perfect consistency. 

4. In a pan, temper with the 'to temper' ingredients, and add this to the chakkoli and mix well. That's it!!

Your yummmy mutton chakkoli is ready to be served!!Njoyy!!

NOTE:

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1. Even leftover mutton curry can be used for this purpose.

2. This measurement is mildly spiced and very tasty so that even kids can eat it. Still, you can adjust masala for gravy/ground paste as per your taste.

3. You can even skip masala for dough, and make plain rice pedas.

4. Can be made with chicken/beef/prawns too.

5. Use a wooden spatula or a ladle without sharp edges for sautéing the rice pedas after adding them to the curry, to avoid breaking them.