Tag Archives: aatu thala kari

Lamb (Mutton) Head curry / Aatu thalakari kulambu – 2

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Already I have posted one more recipe with this Lamb head / Aatu thalakari, this is something different from that. Click this to check Lamb head curry / Aatu thalakari – 1

Lamb(Mutton) Head curry / Aatu thalakari

Lamb(Mutton) Head curry / Aatu thalakari

Ingredients:

  • Lamb head – ½ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Ginger-garlic paste – 1 tbsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Coconut milk – ½ cup(thick milk)
  • Salt to taste
  • Gingelly oil – 3 tsp
  • Mustard seeds – ¼ tsp
  • Split blackgram – ¼ tsp
  • Curry leaves – a string

Preparation:

  • Finely chop the onions, garlic and tomatoes.
  • Clean and cut the Lamb head to small pieces.
  • Heat oil in a pressure cooker. Put mustard, blackgram and curry leaves.
  • Put onions, garlic and fry till they are transparent.
  • Put tomatoes and fry till they become mushy.
  • Put the head pieces, all the spice powders, salt and fry them for awhile till the raw smell goes off.
  • Pour in a cup of water and the coconut milk. Allow it to boil.
  • Cover the cooker with the lid and wait for 3 whistles.

Serve hot with steamed rice or Dosa.

Lamb head curry / Aatu thala curry

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Lamb head / Thala curry is one of the most delicious curry among all the other spare parts of Lamb. I prepare it whenever I get Lamb head. Other than brain you could use all the head pieces which includes eyes, tongue, ear and so on. This goes out well with rice, idli, dosa and so on. I have tried out my own version of this curry without coconut. It was delicious and aromatic.

Lamb head curry / Aatu thala kuzhambu / Thala kari

Lamb head curry / Aatu thala kuzhambu / Thala kari

Ingredients:

  • Lamb head / Aatu thala – ½ kg
  • Big onions – 3 nos
  • Cumin seeds – 3 tsp
  • Peppercorns – 3 tsp
  • Curry masala powder – 1 tsp (Available in all Indian stores)
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Garlic – 10 cloves
  • Ginger – 2” inch stick
  • Mustard seeds – ¼ tsp
  • Methi seeds – ¼ tsp
  • Salt to taste
  • Oil – 3 tsp

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Preparation:

  • Finely chop the onions and crush them.
  • Peel and crush the ginger and garlic.
  • Crush cumin seeds and peppercorns.
  • Heat oil in kadai or pressure cooker.
  • Put mustard seeds, ¼ tsp of cumin seeds, methi seeds and curry leaves. Wait till they crackle.
  • Put onion, ginger-garlic and fry them till they turn golden brown.
  • Put the crushed spices and fry them till the raw smell goes off.
  • Put the Lamb head and fry them for a minute.
  • Put turmeric powder, chilli powder and salt.
  • Fry it till the raw smell goes off.
  • Pour 2 cups of water and allow it to boil.
  • Put curry masala powder and stir it well.
  • Cover with the lid and wait till get cooked or pressure cook it.
  • When it’s cooked, remove the lid and put it in sim. Wait till the oil separates and floats on the top.

Serve hot with dosa, idli, rice and so on.