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.
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…
Lamb Head Roast / Thalakari Varuval
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 –
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.
As I have been compiling Diabetic Friendly recipes for my Diabetic Hubby (type -2) from my grand ma, mother and friends, sometimes I too create. But being diabetic is not about omitting sugar, but the it purely depends on the quantity/portion of the food we consume. Being a food blogger, I could never imagine of creating a recipe based with nutrition, calories so and so, but now I would say my dream came true. Yeah, I have been collaborated with Apollo sugar for compiling DIABETIC friendly recipes curated by their Dietician Ms. Madhavi.
As a start, I love to try and share a Non-Veg recipe which I have been suggested by few of my readers –Butter Chicken Gravy. Butter Chicken is a north Indian dish, but loved by everyone right from the kid to the elder. They can be served as lunch, dinner with nan, roti, paratha and fried rice. Because of their richness, they can be served for festivals, guests and simply for our family. Marination takes a main part in this dish, and so margination consumes 3 to 4 hrs and rest of the process is just completed in minutes. Let me share the recipe…
Butter Chicken / Butter Chicken Recipe / How to prepare Butter Chicken – Diabetic Friendly Version
Dalcha is the most popular Indian stew served along with Biryani, pulav, dosa or chapathi. Dalcha is prepared with lentils, mutton and flavored with ginger, garlic and few spices. Recently I came across a television show, where chef. Damo shared the recipe of Dalcha. And so prepared it for my New Year lunch along with Mutton Biryani, onion-tomato raita and boiled eggs – It was yummmm. We all liked it to the core. Later for dinner, I served it with Dosa. Let me share the recipe…
New year lunch 2017 – Mutton Biryani, Mutton Dalcha, onion raita and Boiled egg
CLICK HERE for more Mutton/Lamb recipes and CLICK HERE for varieties of biryani and biryani side dish recipes.
Peel and finely chop ¼ portions of onions and roughly chop the rest. Finely chop tomatoes into pieces.
Crush the ginger and garlic, keep it aside. Break the green chillies into pieces and keep it aside.
Heat pressure cooker, pour 2 cups of water in a pressure cooker and bring it to boil.
Add the mutton bones pieces followed by the lentils, crushed garlic and ginger, green chillies, roughly chopped onions, cumin seeds and turmeric powder and pressure-cook for 4 to 5 whistles or until they are cooked.
Meanwhile heat oil in a heavy bottom vessel, add the curry leaves, add the finely chopped onions and cook until the onions turn golden brown.
Add the finely chopped tomatoes and cook until they turn mushy.
Clean and chop the brinjals lengthwise, add it and cook for a min.
Add the chilli, coriander powder and salt, pour 2 cups of water, cover and cook for few mins or until the brinjal is 75% cooked.
Pour the pressure-cooked mutton bones and lentil to the brinjal, cover and cook for few mins or until the curry thickens and the oil starts floating on the top of the curry.
Garnish with finely chopped coriander leaves.
Serve hot with Biryani, raita and boiled eggs or with idly or with dosa.