Talakaya Kura, Steamed Rice and Onion Salad

Instructions

1. 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. 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. 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. 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. 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. 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.