Talakaya Kura
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.
For 4 servings
6 steps. 120 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.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.
- c.Remove the spices from the heat and allow them to cool down completely.
- d.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
Step 2
- a.Pressure Cook the Mutton Head
- b.Ensure the mutton head pieces are thoroughly cleaned. Place them in a pressure cooker.
- c.Add 0.5 tsp of turmeric powder, 1 tsp of salt, and 2 cups of water.
- d.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.
- e.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
Step 3
- a.Prepare the Curry Base
- b.Heat the groundnut oil in a large, heavy-bottomed pan or kadai over medium heat.
- c.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.
- d.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
Step 4
- a.Cook the Masalas
- b.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.
- c.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.
- d.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
Step 5
- a.Simmer the Curry
- b.Gently add the cooked mutton head pieces to the masala, mixing carefully to coat them evenly.
- c.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).
- d.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
Step 6
- a.Garnish and Serve
- b.Stir in the garam masala powder and cook for one final minute.
- c.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- d.Let the curry rest for at least 10 minutes before serving. Serve hot with ragi sangati, steamed rice, dosa, or idli.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cleaning the mutton head is the most critical step. If possible, always ask your butcher to professionally clean and cut it for you.
- 2The rich, flavorful stock from pressure cooking the mutton is liquid gold. Do not discard it as it forms the base of the curry.
- 3Patiently browning the onions to a deep golden color is key to developing the deep, slightly sweet flavor profile of the gravy.
- 4Roasting the whole spices and coconut before grinding awakens their essential oils, making the curry significantly more aromatic.
- 5This curry tastes even better the next day as the flavors meld and mature overnight.
- 6Adjust the consistency of the gravy by adding more or less hot water in the final simmering stage.
Adapt it for your goals.
Ingredient Substitution
For a creamier texture, you can add 2 tablespoons of cashew nuts along with the coconut and poppy seeds when making the masala paste.
Regional TwistRegional Twist
In some variations, a small piece of stone flower (dagad phool) is added while roasting the spices for a unique, earthy aroma.
Spice LevelSpice Level
To make it less spicy, reduce the amount of Guntur red chili powder and use a milder variety like Kashmiri chili powder for color without the intense heat.
Why this is on our healthy list.
Rich in Collagen
Mutton head is an excellent source of collagen, which is vital for healthy skin, hair, nails, and joint function, helping to maintain their elasticity and strength.
High in Protein
The meat provides high-quality protein, essential for building and repairing tissues, muscle growth, and supporting overall body function.
Source of Iron
As a red meat, mutton is a good source of heme iron, which is more easily absorbed by the body than non-heme iron from plants, helping to prevent iron-deficiency anemia.
Immunity-Boosting Spices
The spices used, such as turmeric, cloves, and cinnamon, contain potent antioxidants and have anti-inflammatory properties that can help support a healthy immune system.
Frequently asked questions
Talakaya Kura is a traditional and iconic dish from Andhra cuisine in South India. It is a spicy and flavorful curry made from a mutton (goat) head, slow-cooked in a rich gravy of onions, tomatoes, coconut, poppy seeds, and a blend of aromatic spices.