About The Recipe:

Thalai Kari Elumbu Kulambu With Thengai Pal | Coconut Milk Goat Head Bone Curry - south Indian style recipe in a easy pressure cooking method. Last week we bought one goat head, with that we made the thalai kari sukka and thalai kari bone curry. Already I posted thalai kari sukka. This post is for thalai kari elumbu kulambu. I used the coconut milk to enriched the curry taste. It is similar to cook the mutton bone curry. It goes well with the idli, dosai and white rice. Made with few spices and simple ingredients only. Now lets see how to make this thalai kari elumbu kulambu with easy step by step images and instructions.

Recipe : Thalai Kari Elumbu Kulambu With Thengai Pal | Goat Head Bone Curry Prep Time: 10 minutes Cook time: 40 minutes Recipe Cuisine: Indian Recipe Category: Goat Head, Thalai Kari Serves: 3 persons

Ingredients :

Thalai Kari | Goat Heat Bone - 500 gm (washed)

Gingelly Oil - 2 tbsp

Cinnamon Stick - 2" long

Cloves - 3 no

Sambar Onion - 1\2 cup (finely chopped)

Curry Leaves - 2 stk

Kalpasi - 1 piece

Crushed Ginger Garlic - 1 tsp

Tomato - 1 no

Red Chili Powder - 1 tsp

Coriander Seeds Powder - 1 tsp

Turmeric Powder - 1\4 tsp

Salt - as required

Cumin Seeds Powder - 1\2 tsp

Fennel Seeds Powder - 1\2 tsp

Pepper Powder - 1\2 tsp

Coconut Milk - 1 cup

Coriander Leaves - 4 to 5 stks (finely chopped)

Method :

Heat the oil in a pressure cooker pan, roast the cinnamon stick and cloves. Add the onion and curry leaves, saute till the onion turns slightly golden colour. Add the kalpasi and crushed ginger garlic, saute till its raw smell leaves. Add the tomato and cook till soft. Add the red chili powder, coriander seeds powder and turmeric powder, stir for few seconds. Add the thalai kari elumbu and saute for an minute. Add a cup of water and required salt. Mix well and bring to boil.

Cover it, pressure cook for an whistle and twenty minutes over simmer. When all the steam has released open the pan.

Add the cumin seeds powder, fennel seeds powder and pepper powder, mix well and cook for an minute. Add the coconut milk, mix well and boil for an minute. Finally add the coriander leaves, mix well and the thalai kari kuzhambu is ready.

Notes: If the kalpasi is over cooked in the oil means it will turns into bitter taste, so I added the kalpasi with the ginger garlic. Always open the pressure cooker pan, after the steamed is released.

Step By Step Images:

Thalai kari elumbu kulambu required ingredients are shown in the above image.

Heat the oil in a pressure cooker pan and roast the cinnamon stick and cloves. Add the onion and curry leaves, saute till the onion turns slightly golden colour.

Add the kalpasi and crushed ginger garlic, saute till its raw smell leaves. Add the tomato and cook till soft.

Add the red chili powder, coriander seeds powder and turmeric powder, stir for few seconds to remove its raw smell. Then add the thalai kari elumbu | goat heat bones.

Saute the mixture for an minute. Add a cup of water and required salt. Mix well altogether and bring to boil.

Cover with lip, then pressure cook for an whistle on high flame and twenty minutes over simmer. When all the steam has released open the pressure cooker pan. Add the cumin seeds powder, fennel seeds powder and pepper powder, mix well and cook for an minute.

Add the fresh coconut milk, mix well and boil for an minute. Finally add the coriander leaves, mix well and the thalai kari elumbu kuzhambu | goat head bone curry is ready.

Serving Suggestion: Thengai pal thalai kari elumbu kulambu | Coconut milk goat head curry will goes well with the idli, dosai nd white rice. Page: Collection Of Mutton Recipes. Variation: Similarly you can also make with mutton bones. If you like this recipe: You will like this thalai kari sukka recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

By Kalais