Many a time we tend to complicate the simple. Like I was in my attempts to write this post. This post is about a dish so simple, I doubt it would make it to the blog, leave alone a restaurant like they say on Masterchef. Let me tell you what happened.
I cooked a very simple mutton sukkha dish some time back. The idea was to cook ourselves a light meal and that is it. So, we got some meat and and i decided to cook it in sukkha style. Now, to be fair; this is not an original sukkha recipe. Of course, I have Mangalorean blood in my veins and a sukkha recipe is sacrosanct. The fact is that there are different variations of sukkha among the different communities in Mangalore and this one a honestly, a little bit of this and some bit of that. Coming back to the dish, I couldnt be more proud of what i cooked that evening. Many many years later, if you ask me to recount my top 5 dishes, I’d reckon this would be among the top two. Such simple, rustic and homely flavours. ‘Simple is beautiful‘ couldn’t be truer.
Once the dish was made, I tried writing a post for it. but couldn’t. Somehow, I couldn’t relate the post and the blog. And as I was thinking how to resolve this, I received a longish watsapp which went like this. “Have you ever noticed how despite having coffee at the most premium places, you enjoy your cup of cutting chai with your friends at the college canteen. You probably move around and rub shoulders with the who is who of your field; but you feel warm in the embrace of your loved one”……. So you see that is what simplicity does to you. It makes you warm withing your soul, takes you back to where you belong. A place you call your own.
I really dont want to complicate things much by rhapsodizing about simplicity. I would rather leave you to enjoy the recipe.
- 500 grams, mutton on the bone
- 100 ml coconut oil (please don’t use any other oil)
- 15-20 curry leaves
- 1 medium onion, finely chopped
- 10 pods garlic pods, crushed
- 1/2 inch ginger, crushed
- 2-3 green chillies, roughly chopped
- 1/2 teaspoon cumin seeds
- 3-4 tablespoons of crushed pepper
- 150 grams of grated coconut
- salt to taste
- coriander leaves and juice of lime for garnish
- Wash the mutton and keep aside.
- In a deep bottomed pan, heat the oil and add the curry leaves.
- Once the curry leaves start spluttering, add the cumin and onion and fry till the onion is light brown.
- Add the garlic, ginger and green chillies and fry till garlic is reddish brown.
- Now add the mutton and fry well in the oil. The oil must coat the mutton well. Cover and cook for a while till mutton is almost done. This should take about 20 odd minutes depending on the quality of the mutton.
- Add the salt.
- Lastly, add the coconut, pepper and mix well so that the mutton and pepper integrate well.
- Garnish with lime juice and corriander and serve with rotis or neer dosas