14 Nov 2017

Attu Thalai Kari Sukka | Goat Head Sukka | Pressure Cooking Method

sukka

About The Recipe:


Attu Thalai Kari Sukka | Goat Head Sukka Recipe In Pressure Cooking Method - Usually thalai kari tastes better than mutton, also very tender and melts in mouth. Already I posted thalai kari bone curry, sukka and gravy. Similarly this recipe is also easy to make with step by step images, instructions and video (will post soon). Follow the recipe as below...

YouTube - Attu Thalai Kari Sukka

 


Recipe :

Attu Thalai Kari Sukka | Goat Head Sukka | Pressure Cooking Method


Prep Time: 15 minutes
Cook time: 40 minutes
Recipe Cuisine: Indian
Recipe Category: Side Dish
Serves: 3 persons

Ingredients :

Gingelly Oil - 2 tbsp
Cinnamon Stick - 2" long
Cloves - 3 nos
Sambar Onion - 1\2 cup (chopped)
Curry Leaves - 1 or 2 stk
Crushed Ginger Garlic - 1 tbsp
Thalai Kari - 250 gm (boneless or less bones, cleaned, small pieces)
Turmeric Powder - 1\2 tsp
Red Chili Powder - 1 tsp
Fennel Seeds Powder - 1\2 tsp
Coconut Paste - 1 tbsp
Salt - as required
Water - 1 cup
Pepper Powder - 1 tsp
Cumin Seeds Powder - 1 tsp
Coriander Leaves - 1 tbsp (finely chopped)
Method :
Heat the oil in a pressure cooker pan, add the cinnamon stick and cloves, stir few seconds. Add the sambar onion and curry leaves, saute until the onion turns translucent. Add the ginger garlic and saute until its raw smell leaves. Add the thalai kari and turmeric powder, saute until its moisture reduced.
Add the red chili powder and fennel seeds powder, mix well. Add the coconut paste, required salt and water, mix well and bring to boil.
Pressure cook for 1 whistle over high flame and twenty minutes over low flame. When all the steam has released, open the pan.
Add the pepper powder and cumin seeds powder, mix well and cook until dry. Finally add the coriander leaves, mix well and ready.
Notes: Always open the pressure cooker pan, after the steam released fully.

Step By Step Images:

sukka
Heat the oil in a pressure cooker pan, add the cinnamon stick and cloves, stir few seconds. Add the sambar onion and curry leaves, saute until the onion turns translucent.
sukka
Add the ginger garlic and saute until its raw smell leaves. Add the thalai kari and turmeric powder, saute until the meat moisture reduced.
sukka
Add the red chili powder and fennel seeds powder, mix well. Then add the coconut paste and required salt.
sukka
And water, mix well and bring to boil. Cover the pressure cooker pan, cook for 1 whistle and 20 minutes over low flame. When all the steam has released, open the pan.
sukka
Add the pepper powder and cumin seeds powder, mix well and cook until dry. Finally add the coriander leaves, mix well and ready.
sukka
Serving Suggestion: Goes well with the dosai, mutton curry, rasam or curd rice.
Page: Collection Of Mutton Recipes.
Variation: Similarly you can try country chicken and mutton, but the cooking time will vary.
If you like this recipe: You will like this thalai kari elumbu kulambu 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
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