Aatu Thala Curry | Lamb Head Curry | Thalakari Kulambu

Hello Friends wish you all a very Happy Independence day

Coming to today's recipe, Aatu Thala Curry / Lamb Head Curry is a very delicious, aromatic and authentic curry prepared in Tamil Nadu. We also call it as Thalakkari Kulambu. This curry is so delicious and goes well with rice, dosa and idli. This preparation is also adopted from my Mom who learn't it my lovable granny (her mom). It has a very nice aroma due to the addition of fennel seeds (Sombu) and cumin seeds (Jeera) and very mildly spicy. Depending on the size of the head the ingredients may vary, the lamb head we got weighed nearly 750 grams (a medium sized lamb head) and we also got the lamb brain. Some lamb heads will be very bony with less flesh and some may be too fleshy, today we got a very bony one. Fleshy ones taste great. If you get a lamb brain you can use it in the curry or do a podimas like fry separately. See that you purchase a fresh lamb brain. The gravy tastes rich but its so simple to prepare. The ingredients required for making this curry are easily available in your kitchen pantry, lets see what's required and how to prepare this authentic recipe. 

For the other traditional Aatu Kudal Kulambu / Lamb Intestine Gravy click here!! 

And for my other curry recipes click here and here!!

INGREDIENTS

(Serves 5)

1. Aatu Thala / Lamb Head - 1 (i.e. 1 lamb head or 750 grams cut into medium sized pieces. If you have the lamb brain you can use it also in gravy but don't chop it)
2. Big onion - 1 
3. Shallots / Pearl onions - 5 (Optional)
4. Coconut - 1/2 of a small coconut 
5. Ginger - 2 inch piece
6. Garlic - 2 pods 
7. Curry leaves - Few 
8. Red chilli powder - 3 spoons 
9. Coriander powder - 3 spoons
10. Turmeric powder - 1/4 spoon 
11. Fennel seeds - 3/4 spoon
12. Cumin seeds - 3/4spoon
13. Mustard seeds - 1/4 spoon (Optional) 
14. Salt - As per taste 
15. Oil

PREPARATION METHOD

• Wash the pieces well in water and set aside.
• Make a very fine paste of the following ingredients and set aside;

(Fine Coconut Paste)

1. Coconut - 1/2 of a small coconut

2. Fennel seeds - 3/4 spoon 

3. Cumin seeds - 3/4 spoon 

4. Ginger - 2 inch small piece 

5. Garlic - 2 pods 

Water - As required

• Take a pressure cooker and heat it. Then add oil (Gingelly oil preferred) and after it heats up add mustard seeds and let it splutter. 
• Add chopped onions and saute until it turns slightly brownish.
• Then add the washed lamb head pieces, coconut paste, red chilli powder, coriander powder, turmeric powder, salt, and stir well.
• Add water until the pieces gets immersed well in water. Stir well and close the cooker with the lid. Set on low flame
• After steam oozes out of the nozzle place the whistle and cook on low flame for 15 minutes. 
• Remove from flame after 15 minutes and after the pressure gets fully released from the cooker open the lid, then check whether the pieces are soft and cooked well. If not pressure cook for another 5 minutes. Then remove from flame and serve.

If using lamb brain;

• Drop the lamb brain into the cooked gravy, after opening the lid (i.e. after the previous step). See that the brain is well washed.
• Then place on low flame and boil for another 5 minutes and leave undisturbed, do not stir. 
• Remove from flame and serve. Do not cook for more than 5 minutes. Lamb brain is very delicate and will get cooked soon. 

TIP 1: This curry does not require any aromatic spices yet the gravy will be so delicious and aromatic.

TIP 2: Try to use fresh lamb brain because it will get spoiled soon. 

TIP 3: Using a pressure cooker will reduce the cooking time. Yet you can use a pot and cook for 30-40 minutes on low flame.

TIP 4: Add poppy seeds if you wish to enhance the flavor.

TIP 5: Do not chop lamb brain before adding it to gravy and do not cook for a longer time because it will dissolve in the gravy.

Lip-smacking and delicious Gravy is now ready serve with Hot rice!!

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