About The Recipe:

Thalai Kari Sukka | Goat Head Meat Sukka | Attu Thalai Kari Sukka - This is also one of my favorite dish. For thalai kari, we have to order one day before or have to buy early morning. But luckily we got yesterday. Thalai kari contains more fat than the mutton. I feel the taste and flavor is also better than the mutton. Also thalai kari have to cook like the mutton only. It goes well with the curd and rasam saadam. Now lets see how to make this thalai kari sukku with simple ingredients, step by step images and instructions.

Recipe : Thalai Kari Sukka | Goat Head Meat Sukka | Attu Thalai Kari Sukka Prep Time: 10 minutes Cook time: 45 minutes Recipe Cuisine: Indian Recipe Category: Sukka Serves: 4 persons

Ingredients :

Thalai Kari | Goad Head Meat - 500gm (boneless, washed, 1\2" size)

Gingelly Oil - 2 tbsp

Cinnamon Stick - 2" long

Cloves - 3 nos

Kalpasi - 1 piece

Sambar Onion - 1\2 cup (chopped)

Green Chili - 1 no (slit)

Crushed Ginger Garlic - 1 tsp

Tomato - 1\4 cup (chopped)

Curry Leaves - 2 stk

Red Chili Powder - 1 tsp to 1 and 1\2 tsp

Fennel Seeds Powder - 1\2 tsp

Turmeric Powder - 1\4 tsp

Pepper Powder - 1\2 tsp

Cumin Seeds Powder - 1\2 tsp

Salt To Taste.

Method :

Heat the oil in a pressure cooker pan, roast the cinnamon stick, cloves and kalpasi. Add the sambar onion and green chili, saute till the onion turns slightly golden colour. Add the crushed ginger garlic and saute till its raw smell leaves. Add the tomato and curry leaves, cook till the tomato turns soft. Add the red chili powder and fennel seeds powder, stir for few seconds. Add the thalai kari and cook for two minutes. Add 1 and 1\2 cup of water and required salt, mix well and bring to boil. Cover and pressure cook for an whistle and twenty minutes over simmer. When the steam released, open the pan. Add the cumin seeds powder and pepper powder, mix well. Cook till the water reduced and mixture turns dry, also the oil separates from the masala. Add the coriander leaves, mix well and serve hot.

Notes: Always allow time to release the steam from the pressure cooker pan and then open. Thalai kari take similar time to cook mutton.

Step By Step Images:

Thalai Kari | Goat head meat sukka required ingredients are shown in above image.

To make the sukka, heat the gingelly oil in a pressure cooker pan and the cinnamon stick, cloves and kalpasi. After that add the chopped onion and green chili slit, saute till the onion turns slightly golden colour.

Add the crushed ginger garlic and saute for an minute or till its raw smell leaves. Then add the tomato and curry leaves, cook till soft.

Add the red chili powder, fennel seeds powder and turmeric powder, stir for few seconds. Then add the thalai karai and cook for two to three minutes.

Add one and half cup of water and required salt, mix well and bring to boil. Cover the pressure cooker pan with its lid. Turn the flame into high and cook for an whistle. Turn the flame into low and cook for twenty minutes. After that wait to release the steam.

Open the pan, add the cumin seeds powder and pepper powder. Mix well and cook till the oil separates from the masala and dry sukka consistency. Finally add the coriander leaves, mix well and serve hot.

Serving Suggestion: Thalai kari sukka goes well with the curd rice, sambar rice, mutton curry and chapathi. Page: Collection Of Mutton Recipes. Variation: Similarly you can also try with the mutton pieces. If you like this recipe: You will like this thalai kari gravy 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