Saturday 16 September 2017

Mutton Cashew Nuts Fry Recipe/Mutton Chukka Varuval/Spicy Mutton Chukka –Sunday Special/Mutton Mundhiri Paruppu Varuval.

Today, I am going to share one of my mom’s signature recipes – Mutton Cashewnut Fry/Mutton Mundhiri Paruppu Varuval. I love this mutton fry a lot and mom usually makes this on a Sunday for lunch. The soft and spicy goat meat roasted well with perfect blend of masalas along with crunchy cashew nuts, tastes heavenly. My whole family loves this mutton fry a lot. It is a foolproof recipe which nobody can go wrong. Do try out this tempting mutton fry and post your comments here. Also check out other interesting and mouthwatering Chicken Varuvals/Fry/Biryanis/Gravies etc hereMutton/goat Meat Recipes,Fish & Egg Recipes

Here’s how to make Mutton Cashew nuts fry with step by step photos…
Mutton/Goat Meat
½ kg
Ginger Garlic Paste
3 tbsp
Red Chilli Powder
2 tsp
Coriander Powder
1 ½ tsp
Turmeric Powder
1 tsp
Cashew Nuts
15-20 chopped
As needed
10-12 leaves

To Grind
1 big or 2 small
Green Chillies

For Tempering
3 tbsp
Fennel Seeds
1 tsp
Cinnamon Sticks/Pattai
One stick [2 inches]
Preparation Time: 10-15 minutes                       Recipe Category: Main Course
Cooking Time: 30 minutes                                    Recipe Cuisine: Tamil Nadu, India
Serves: 6-8
Author: Priya Anandakumar

Cut the mutton/goat meat to small pieces. Wash it thoroughly with cold water at least 2-3 times. Finally add ½ tsp of turmeric powder mix thoroughly, let it sit for 10 minutes, then wash the mutton and keep it aside.

Peel the onions, cut into cubes. Add green chillies and grind it in the mixer coarsely and keep it aside.

Add the washed mutton to the pressure cooker, add red chilli powder, coriander powder, turmeric powder, salt, ginger& garlic paste – 1 ½ tbsp and ¾ cup of water.

Pressure cook for 4-5 whistles and switch off the stove. Let the steam release completely.

Heat oil in a kadai/pan, add fennel seeds, cinnamon sticks, cloves, cardamom and let nice aroma fill the room.

Now add ground onion & green chilli paste to the tempering .

Add the ginger & garlic paste-1 ½ tbsp to the kadai and sauté well until the raw smell vanishes.

Add the cashew nuts and fry really well.

Meanwhile open the pressure cooker and check if the mutton is cooked well, if not cook for 2 more whistles.

Add the cooked mutton along with the masala to the tempering.

Add the mint leaves to the mutton and fry well until all the water is evaporated and the mutton turns chukka.

Yes, delicious, spicy and tempting Mutton mundhiri paruppu varuval is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more interesting and authentic recipes from my kitchen.
If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin in or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.

Until then I am signing off…


  1. This sounds really delicious... very flavorful...

  2. I appreciate your all efforts about your thoughts. it's really good work. well done. I would like to share something really helpful for Health
    Buy Organic Cashew Nuts


Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar