Prasanna Anna's Mutton sukka

This story is about Prasanna Anna, a famous hotelier. True to his name, he believes in making people around him as happy and prasanna with his great wit and humour! You can not - not laugh and smile when you are with/ around him.

When we asked him what's your relationship with your kitchen, it was a simple, spontaneous answer - "I feel my kitchen is like my wife, I can't stay without it". We looked at Sarita Akka, his wife and pat came the reply - Oh! yes, when they are together, I am a happy girl, life becomes so much easier :) He so loves cooking!


 He also gave us a smart cooking tip. As you know, coconut is one of the key ingredient in South Indian cooking, he shared with us how he keeps it handy at all times:

"Grate a whole coconut at a time (you can use the grater attachment of wet grinder) and freeze it. You can thaw it for five minutes and use it whenever needed. When frozen, it remains fresh for upto 3 months." 

Prasanna anna is adept at cooking almost everything but its the non-vegetarian dishes that are his forte and he shared with us the recipe of his favorite Mutton curry!

Me being a vegetarian can't taste it but I had people around me vouching for it!

How about you trying his recipe at home. Here we go:

South Indian mutton curry (Mutton sukka)

Ingredients:

Mutton - 1 Kg
Oil - 2 tsp
Ghee - 2 tsp
salt to taste
Onion - 11/2
tomato - 11/2

For mutton masala:

curry leaves: 10
coriander seeds: 4 tsp
mustard seeds: 11/2 tsp
whole jeera: 2 tsp
Onion: 2 big (chopped)
coconut grated - 5 tsp

garlic: 7 cloves
Red chillies: kashmiri 10/ Bedki 8
Dalchini (cinnamon): 2 small sticks
Laung (clove): 4
green cardamon: 2
turmeric: 1 pinch

Method:

1. For Mutton masala, fry each ingredient separately and then grind all together
2. In a cooker, heat oil and ghee, saute onion until golden brown
3. add tomatoes, cook a little
4. Add mutton and salt to taste and half cup water
5. Add ground mutton masala. close the cooker and give eight whistles.

Your mutton sukka is ready, its aromatic and delecious...best eaten with pav!