Tag Archives: thalakari recipe

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.

Lamb Head Curry with Coconut Milk

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Usually I have heard that Lamb head curry goes out good only with onions and spices, but this time I have thought of preparing with coconut milk. So I have induced coconut milk with Lamb Head Curry, the curry was more delicious, it had a good flavor of mild sweetness and as usual the spiciness as also there. It’s been a big hit when my kids told it was delicious because usually they never like to have this lamb head curry. Let us move on to the recipe…

Lamb Head Curry with Coconut Milk / Aatu thalakari kulambu

Lamb Head Curry with Coconut Milk / Aatu thalakari kulambu

Ingredients:

  • Lamb Head – 500 gm
  • Shallots / Sambhar onions – 200 gm
  • Coconut milk (thick) – 1 cup
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Curry leaves – a string
  • Turmeric powder – ¼ tsp
  • Ginger-garlic paste – 2 tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 ½ tsp
  • Salt to taste
  • Gingelly / Sesame oil – 3 tsp

Preparation:

  • Clean and chop the lamb head into medium pieces. Peel and finely chop the onions.
  • Heat oil in a pressure cooker, add mustard, cumin seeds and curry leaves. Wait till they crackle.
  • Add the onions, ginger-garlic paste and cook till they turn golden brown.
  • Add in the lamb pieces and followed by turmeric, chili, coriander powder and salt. Cook till the raw smell goes off.
  • Pour in the coconut milk along with a cup of water and let it boil for few mins, till the raw smell goes off.
  • Cover with the lid and pressure cook for 3 whistles.

Serve hot. This goes out well with steamed rice for lunch and with dosa for dinner.

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.