I was planning to cook a thali recipe for a long time. It has so many different menus to do and it becomes interesting to look so many things on one plate. When cooking at home for many people become time-consuming, but cooking for few makes more challenging as different choices. In my case, my daughter doesn’t like mutton (goat meat) and interested in chicken. I ensure that she will at least try and taste.
In mutton thali, I made tamda rassa (red curry), pandhra rassa( white curry), mutton sukka (dry mutton), rice and jowar bhakri( sorghum flatbread). I cooked mutton at once in an instant pot, you can cook in the cooker. Later put into those different curries, so it makes simple and easy to cook two different curries at once.
- Goat meat 2lb
- Cook meat with sauteed 1 onion, 2 tsp ginger garlic paste, and salt in a pressure cooker.
- Make three parts. 2 parts with few pieces with stew, which will be required for tamda and pandhra rassa and 1 part only mutton pieces for mutton sukkha.
Tamda rassa (White curry)
1 tbsp oil
3 tsp sesame seeds
1 tsp poppy seeds
1 tbsp desiccated coconut
1 tbsp grated fresh coconut
1 medium size onion(sliced)
5 to 6 black pepper
4 to 5 cloves
2 to 3 bay leaves
2-inch cinnamon stick.
2 to 3-star anise.
2 tsp ginger garlic paste.
- In a saucepan take 1 cup of water and boil the sliced onion and cook till it softs. Strain onion, don’t throw remaining water.
- Grind sesame, poppy seeds, desiccated coconut and freshly grated coconut and cooked onion. Make a smooth paste.
- In a pot heat oil, throw all spices and saute for a minute or two. Add the paste and cook till it leaves oil.
- Add cooked meat and the half of the stew in it.
- Pour water to make thin consistency and add salt to taste.
- Boil for 5 to 10 minutes
- Garnish with coriander
Tamda Rassa(Red mutton curry)
2 large onions
3 garlic cloves
1/2 inch ginger
2 tbsp desiccated coconut
1 tbsp fresh grated coconut
chopped coriander leaves
1 tsp poppy seeds
1 tsp sesame seeds
4 to5 black pepper
1-inch cinnamon stick
2 red Kashmiri chili
2 tsp coriander seeds
1 tsp turmeric powder
1 tsp chili powder (optional)
1 tsp garam masala(optional)
- In a pan add 1 tsp oil cook dry coconut till light brown remove from pan, in the same pan add desiccated coconut and cook till light brown, remove. In same pan cook onion, ginger, garlic in minimum oil, till onion gets golden brown.
- On another pan dry roast all the dry ingredients
- Let the dry ingredients cool, make powder in mixer jar, once done add onion, ginger, and garlic and grind to form a thick paste. You can add little by little water while grinding.
- Remove 1 tbsp paste aside for sukka mutton. ( Can remove more if needed)
- In a pot add 1 tbsp oil heat and add curry leaves, a handful of chopped coriander leaves followed by this paste and turmeric powder.
- Cook till the paste starts leaving oil on medium flame.
- Add cooked pieces of mutton and stew.
- Simmer the flame and cook 10 to 12 minutes. Add required amount of water, as per thickening you want. Generally, too thin curry is made, but it’s per individual choice.
- garnish with coriander leaves.
Mutton Sukkha(Dry Mutton)
2 to 3 green chilies
2 to 4 curry leaves
1 large onion
1 small tomato
2tsp ginger garlic paste
1 tsp gram masala
1 tsp chili powder
1/2 tsp turmeric paste
1 tbsp oil
- Heat kadai with oil add curry leaves followed by ginger garlic paste and onion.
- Add a tsp of salt and turmeric powder
- Cook the onions till translucent.
- Add tomatoes and cook till soften
- Add the paste which we removed for sukkah mutton, let it cook till it leaves oil.
- Put all the masala and dry powder followed by Mutton pieces.
- Cover and cook for 10 to 15 minutes on low flame.
- Garnish with coriander leaves.
While serving, serve with few lemon cubes and onion.