Tag Archives: south Indian non vegetarian recipes

Mutton (Lamb) Head Roast / Thalakari Varuval / How to make Thalakari Varuval with Video

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Varuval is a semi-dry dish which is can be served as a side dish for rice, idly or dosa. Also, generous amount of oil is used in this dish, as the food gets cooked more in oil and less of water. Thala Kari Varuval or Lamb Head roast is one of the common dish among all the south Indian families (consuming non-vegetarian). Also, I have shared 2 variants of Lamb head curry / Thala Kari kulambu in my earlier posts, also click here to check out the recipe – Lamb Head Curry / Thala Kari Kulambu – 1 and Lamb Head Curry / Thala Kari Kulambu – 2.

CLICK HERE for more Lamb / Mutton / Goat recipes.

Coming to this varuval or roast, I have cooked the lamb head / Thala Kari with few ingredients available in all kitchens, but it tastes delicious. Let me share the recipe…

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Lamb Head Roast / Thalakari Varuval

Ingredients:

  • Mutton (Lamb) Head – ¼ kg
  • Onions – 3 no’s (medium size)
  • Chilli powder – 1 tsp
  • Cumin seeds – 2 ¼ tsp
  • Curry leaves – a sprig
  • Mustard seeds – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Pepper – 1 tsp
  • Ginger – 1 “inch stick – 1 no
  • Garlic – 6 cloves
  • Salt to taste
  • Sesame oil – 2 tbsp

Making of Lamb Head Roast / Thalakari Varuval –

Preparation:

  • Peel and finely chop the onions.
  • Clean the mutton head and roughly chop them into pieces.
  • Crush the ginger, garlic, 2 tsp of cumin seeds, black pepper to a coarse powder.
  • Heat oil in a pressure cooker, add mustard seeds, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they turn golden brown, add the crushed spice masala (ginger, garlic, cumin and peppercorns).
  • Add the red chilli powder and turmeric powder, cook until the raw smell of the powder goes off.
  • Add the lamb head / thala Kari, salt and cook for 3 mins.
  • Pour ½ cup of water, and pressure-cook for 3 whistles or cover and cook until the meat is cooked.
  • Once the meat is cooked, remove the lid and cook in medium flame until the water evaporates and the oil floats on the top of the varuval.
  • Garnish with coriander leaves.

Serve hot. Goes out well with steamed rice or idly or dosa.

Note: After cooking when you need it to be gravy, you can wait until the oil floats on the top and remove the dish else if you want it to be dry, you can cook until the water evaporates and remove the dish.

Prawn 65 / Prawn Deep Fry

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Prawn 65 is a crispy and soft dish which can be served as starter, snack or as side dish. It is a very simple, easy, delicious dish, which would be the favorite of kids. Let me the recipe…

For more seafood recipes – CLICK HERE

Wow, it’s Friday, I am in partying mood and so taking it to Fiesta Friday #135 hosted by Angie@thenovicegarderner.

Prawn 65 / Prawn Fry

Prawn 65 / Prawn Fry

Ingredients:

  • Prawns – ½ kg
  • Chilli powder – 4 tsp
  • Besan / Gram flour /chick peas flour – 1 tbsp
  • Ginger-garlic paste – 1 tbsp
  • Cumin powder – 2 tsp
  • Curry leaves – 5 sprigs
  • Food colour (red) – ½ tsp (optional)
  • Lemon juice – 1 tbsp
  • Salt to taste
  • Oil for deep frying

Making of Prawn 65 / Prawn Deep Fry –

Preparation:

  • Clean the prawns and keep it aside.
  • Take a wide mouth bowl, add prawns, chilli powder, besan or gram flour, ginger-garlic paste, cumin powder, and curry leaves and salt.
  • Mix them all together with your hands, add the food colour if you need, then lemon juice, mix well with your hands.
  • Marinate for 20 mins.
  • Heat oil in a kadai, gently drop in the marinated prawns and deep fry them for 2 mins or until they are fried.

Serve hot.

Elumbu Kuzhambu / Lamb Bones curry – II

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Coming to Mutton, all its spare parts have different and delicious taste, flavor and aroma. Already I have updated one recipe with Mutton bones and this one is the another version of this mutton bones curry, which taste completely different than the first version.

Ingredients:

  • Mutton / Lamb bones – ½ kg
  • Shallots – 15 nos
  • Green chilli – 4 nos
  • Ginger – garlic paste – 1 tbsp
  • Tomatoes – 2 nos
  • Chilli powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Cinnamon – 1 inch
  • Cloves – 2 nos
  • Coconut pieces – 2 tbsp
  • Black Peppercorns – 1 tsp
  • Cumin seeds – 1 tsp
  • Poppy seeds – 1 tsp
  • Salt to taste
  • Oil

Preparation:

  • Grind the coconut, black pepper, cumin seeds, poppy seeds to fine paste by adding little water.
  • Finely chop the shallots / onion, tomatoes and slit the green chillies.
  • Heat oil in a pressure cooker. Put cinnamon, cloves and ginger-garlic paste and sauté till the raw smell goes off.
  • Put the shallots/onions and fry till they become transparent.
  • Put the tomatoes and fry till they become mushy.
  • Put the bones and all the spice powders followed with the sambhar powder and salt.
  • Saute them for 3 mins and then pour in the grounded paste and sauté till the raw smell goes off.
  • Pour in a cup of water and allow to boil.
  • Cover the pressure cooker and wait for 3 whistles.

Serve hot with steamed rice , idli and dosa.

Making of Mutton Bones Curry / Elumbu Kulambu: