Thursday, May 6, 2010

Thuvarankuruchi Thali Kari Aanam

Thuvarankuruchi is a hamlet in between Trichy Rockfort City and Madurai Temple City in South India.  In this hamlet it has been practice for many generations where many in the community contribute towards a 'mega' meal for the entire hamlet and the surrounding communities once a year.  Thali Kari Aanam is the epicentre of this mega meal.
Thali kari aanam is a special lamb gravy made with a blend of freshly ground spices.
Lamb with bones-1 kg
Garlic-12 cloves
Small onion-1/4 kg
Turmeric powder-1 tsp
Oil-2 tbsp
Salt as required
To Grind:
Whole dried red chilli-6
Whole black pepper corns-20 g
Coriander seeds-1/2 tbsp
Cumin seeds-1/4 tbsp
Cinnamon stick-1/2 inch stick
Curry leaves-1 stalk
Raw rice- 1/2 tbsp
Mustard seeds-1 tsp
Fenugreek seeds-1/2 tsp
Heat oil in a wide kadai or pressure cooker.Add the seasoning,when the mustard seeds start to splutter add the finely chopped onion and roughly chopped garlic pods,fry it till the raw smell goes and onion is slightly brown in colour.
Now add the lamb and turmeric powder,stir well that the lamb gets coated in the onion and turmeric powder.Cover the pan and cook the lamb in it's own juice,when all the water comes out from the lamb,pour some more water to it and cook till the lamb is cooked well.
Meanwhile dry fry all the ingredients to grind and blend them in a blender.When the lamb is completely cooked,add the ground spices and allow the gravy to boil till it thickens.Add salt to taste.
Serve with rice,roti's,dosa's or idli's.


gtyuk said...

this curry looks delicious ; the bones must be adding nice taste to this curry, sounds like a salna ; I'd love this with aappams :)

Umm Mymoonah said...

Thank you Vinolia,i too love it with aapams,idli's and dosa's

Mr.Shajahan Sait A Reconciliation Saint said...

It is so sweet

Mr.Shajahan Sait A Reconciliation Saint said...

It is so sweet


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