26 Sept 2015

Thalai Kari Gravy | Mutton Goat Head Gravy | Pressure Cook Method

Thalai Kari Gravy
Recipe :

Thalai Kari Gravy | Mutton Goat Head Gravy | Pressure Cook Method

Prep Time: 10 minutes
Cook time: 40 minutes
Recipe Cuisine: South Indian
Recipe Category: Gravy
Serves: 3 to 4 persons

Ingredients :

Thalai Kari Gravy
Thalai Kari | Goat Head - 350 gm (boneless, 1" size)
Coconut - 2 tbsp (chopped)
Fennel Seeds - 1 tsp
Cinnamon Stick - 2" long
Cloves - 3 no
Shallots - 1/2 cup (chopped)
Curry Leaves - 2 stk
Red Chili Powder - 1 and 1/2 tsp
Cumin Seeds Powder - 1 tsp
Pepper Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - 2 tbsp (chopped)
Sesame | Gingelly Oil - 3 tbsp
Salt To Taste.

Method :
Thalai Kari Gravy

Steps To Make The Thalai Kari Gravy | Goat Head Gravy :

  • First grind the coconut and fennel seeds into fine paste with required water and keep aside. (Image 1 and 2)
Thalai Kari Gravy
  • To make the gravy or curry, heat the oil in a pressure cooker pan and roast the cinnamon stick and cloves. (Image 3)
  • Add in the shallots and curry, saute till the shallots turns slightly golden colour. (Image 4)
  • Add in the thalai kari (goat head meat) and saute till the meat colour changed. (Image 5)
  • Add in the red chili powder, cumin seeds powder, pepper powder, turmeric powder and required salt, stir for an minute. (Image 6)
Thalai Kari Gravy
  • Now add in the ground coconut-fennel seeds paste and mix well. (Image 7)
  • Add a cup of water, mix and bring to boil. (Image 8)
  • Then pressure cook for an whistle and twenty minutes over simmer. When all the steam has released, open the pan, add in the coriander leaves, mix well and ready to serve. (Image 9 and 10)
Thalai Kari Gravy
Serving Suggestion: Serve hot with white rice and simple mutton curry.
Page: Collection of Mutton | Goat Meat Recipes.

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