A traditional Andhra delicacy, this spicy and aromatic mutton head curry is slow-cooked to perfection. The tender meat falls off the bone, simmered in a rich gravy of coconut, poppy seeds, and fiery spices.
Prep30 min
Cook120 min
Servings4
Serving size: 1 cup
891cal
49gprotein
22gcarbs
68g
Ingredients
1 kg Mutton Head (Cleaned and cut into pieces by the butcher)
2 large Onion (Finely chopped)
3 medium Tomatoes (Pureed)
2 tbsp Ginger Garlic Paste
4 pcs Green Chili (Slit lengthwise)
4 tbsp Groundnut Oil
1 sprig Curry Leaves
0.75 tsp Turmeric Powder (Divided)
2 tsp Guntur Red Chili Powder (Adjust to your spice preference)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Mom's recipe style Andhra Mutton Head Curry with fluffy rice - aromatic and perfectly spiced, truly soul-satisfying!
This andhra dish is perfect for lunch. With 1179.17 calories and 55.09g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Divided, adjust to taste)
0.5 cup Grated Coconut (Fresh or desiccated)
2 tbsp Poppy Seeds
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom
1 tsp Fennel Seeds
4 cup Water (Approximately, for cooking and grinding)
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Masala Paste
In a dry pan over low-medium heat, toast the grated coconut, poppy seeds, cinnamon stick, cloves, green cardamom, and fennel seeds for 3-4 minutes until fragrant. Be careful not to burn them.
Remove the spices from the heat and allow them to cool down completely.
Transfer the cooled spices to a grinder or blender. Add about 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
2
Pressure Cook the Mutton Head
Ensure the mutton head pieces are thoroughly cleaned. Place them in a pressure cooker.
Add 0.5 tsp of turmeric powder, 1 tsp of salt, and 2 cups of water.
Secure the lid and pressure cook on high heat for 8-10 whistles, or for approximately 40-45 minutes, until the meat is exceptionally tender and falling off the bone.
Allow the pressure to release naturally. Once safe, open the cooker. Carefully separate the meat pieces from the stock. Reserve the flavorful stock for the gravy.
3
Prepare the Curry Base
Heat the groundnut oil in a large, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor of the gravy.
Add the curry leaves and slit green chilies, and sauté for 30 seconds. Then, add the ginger-garlic paste and cook for 2 minutes until its raw aroma disappears.
4
Cook the Masalas
Add the tomato puree to the pan. Cook for 7-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Lower the heat and add the remaining 0.25 tsp turmeric powder, Guntur red chili powder, and coriander powder. Stir well and cook for 1 minute until the spices are aromatic.
Now, add the ground coconut-poppy seed paste. Sauté for 5-6 minutes, stirring continuously to prevent it from sticking, until the paste is well-cooked and releases its aroma.
5
Simmer the Curry
Gently add the cooked mutton head pieces to the masala, mixing carefully to coat them evenly.
Pour in the entire reserved mutton stock. Add 1-2 cups of additional hot water to achieve your desired gravy consistency. Stir in the remaining 0.5 tsp of salt (or to taste).
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, allowing the meat to absorb all the flavors of the rich gravy.
6
Garnish and Serve
Stir in the garam masala powder and cook for one final minute.
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving. Serve hot with ragi sangati, steamed rice, dosa, or idli.
Servings
4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.