Thakkadi 12

This recipe was telecast in “Aaha Enna Rusi” by Late Chef Jacob.  Thakkadi is a Sri Lankan dish. It is a creamy coconut stew cooked with mutton and rice dumplings. It is served as is for breakfast. But we enjoy it with rice. The rice dumplings and rice might be redundant but we love it. The soft smooth texture of the rice dumpling/ kozhukattai works perfectly well with the mutton. It is a perfect marriage of taste and texture. It has become our comfort food.


  • Pressure cook mutton in water using salt and turmeric powder. You can save the mutton stock and substitute it in the recipe instead of water.
  • I used canned coconut milk. For first coconut milk, I used the thick coconut milk. For the second coconut milk, I dilute the coconut milk with water and use it.
  • I have tried using shallots and red onions. You can use either. It works just fine.


  • Cooked Mutton  – 1/2 kilo ( check notes)
  • Rice flour – 200 grams
  • Salt – to taste
  • Hot water – as required, for dumplings/kozhukattai
  • Oil – as required for saute
  • Cloves – 4
  • Cardamom – 3
  • Turmeric powder – 1 tsp
  • Corriander powder – 3 tsps
  • Garam masala – 2 tsps
  • Green chillies – 3, make a slit in them.
  • Ginger garlic paste- using 1 inch ginger and 5 cloves of garlic
  • Shallots or red onion – 100 grams, ground into a fine paste without using water
  • First coconut milk – 1 cup( check notes)
  • Second coconut milk – 1.5 to 2 cups( check notes)
  • Rice flour -water mixture- 1 tbsp of flour mixed with 1/2 cup of water( optional)

Method for making dumplings/ kozhukattai:

    • Mix rice flour and salt in a bowl.
    • Add hot water and mix it into a soft dough. You should be able to shape it easily.

Thakkadi 1

    • When the dough is cool enough to handle, roll out the dough into  thin logs. Cut it into small pieces like the ones in the picture.

Thakkadi 3

    • Divide the dumplings into three batches. Set them aside.

Thakkadi 4

Method for gravy:

    • Heat oil in a kadai/ pan.
    • Add cloves and cardamom. Saute for few seconds.

Thakkadi 5

    • Add turmeric powder, coriander powder and garam masala. Saute for few seconds. Stir continuously.

Thakkadi 6

    • Add ginger garlic paste, ground shallots, green chillies and salt. Keep stirring occasionally to prevent the mixture from burning. Saute for a minute or until the raw smell disappears.

Thakkadi 7

    • Add the diluted coconut milk(second coconut milk). Let it boil.

Thakkadi 8

    • Slowly add the first batch of dumplings. Let it boil for 3 minutes. Do this for the rest of the batches.

Thakkadi 9

Thakkadi 10

    • Add thick coconut milk( first coconut milk) and the cooked mutton pieces. Let it boil for 2- 3 minutes. Add salt to taste.

Thakkadi 11

  • If the gravy is too thin, add the rice flour -water mixture and let the gravy boil until it thickens.
  • Mutton thakkadi is ready. Serve hot.



Aattu Kaal Soup/ Paaya

Aatu kaal soup 5


  • Goat legs /paaya – 1lb
  • Oil – for sauteing
  • Onions – 3/4 cup chopped into small pieces
  • Garlic -6 whole cloves
  • Turmeric powder – 1/2 tsp
  • Salt – to taste
  • Tomato – 1, chopped
  • Water – 4 cups

Grind into a fine paste using water :

  • Cumin seeds – 1 tsp
  • Whole black pepper – 1 tsp (2 tsps or more according to taste)
  • Ginger – 1 inch


    • Wash the goat legs and set them aside.
    • Heat oil in a pressure cooker pan.
    • Add the chopped onions and garlic. Saute until they turn golden brown.

Aatu kaal soup 1

    • Add the goat legs. Saute for 3 minutes.

Aatu kaal soup 2

    • Add the ground ginger mixture and turmeric powder.
    • Add little salt.
    • Saute for 2 minutes.

Aatu kaal soup 3

    • Add 4 cups of water and the chopped tomato.
    • Add salt to taste.
    • Pressure cook for 4 whistles.

Aatu kaal soup 6

  • Enjoy hot soup.


1 tsp of pepper will not be spicy. I made it for my daughter. I added more ground pepper to cup of soup while serving.

Pan Seared Lamb Chops

Pan Seared Lamb Chops 1

My husband surprised me and my daughter by cooking this amazing, tender and aromatic Lamb chops for Valentines day. We enjoyed it with Mushroom Risotto and feasted on a box of chocolates.

Just remember to not overcook the lamb chops. Cooking on 3 minutes on each side resulted in a medium rare lamb chops that was juicy and tender. My husband followed the recipe from Sprouts site.



  • Garlic cloves – 2 cloves minced and 4 whole cloves
  • Fresh Thyme – 1 tbsp,finely minced. Plus few sprigs
  • Lamb chops – 8
  • Salt – to taste
  • Olive oil – 1 + 1/2 tbsps
  • Freshly ground black pepper – to taste


    • Mix minced cloves and minced thyme together in a bowl.
    • Wash the lamb chops and line them on a tray.
    • Rub the garlic-thyme mixture on both sides of the lamb chops.
    • Season the lamb chops with salt.

Pan Seared Lamb Chops 2

    • Cover and refrigerate for 1 – 3 hours.
    • Heat oil in a cast iron skillet over medium heat.
    • Add the chops, the 4 whole garlic(or minced) and a few sprigs of thyme.
    • Season with pepper.

Pan Seared Lamb Chops 4

    • Cook for 3 minutes per side for medium rare lamb chops. Do not over cook.

Pan Seared Lamb Chops 5

  • Serve immediately.

Pepper Mutton

Pepper Mutton

This mutton fry requires few ingredients and is a good side dish. I learnt it from my husband . My husband is a big fan of man chetti/ clay pot. So he makes this dish in a man chetti. I do the same too.

You can follow the same method using a pressure cooker too. But in the end you have to cook the pepper mutton uncovered until the water evaporates.


  • Oil – 1.5 tbsps
  • Cumin Seeds – 1/4 tsp (optional)
  • Whole peppercorns – 6
  • Onion – 1 cup, finely chopped
  • Boneless mutton pieces – 2 cups, small pieces
  • Salt – to taste
  • Pepper powder – 1 tbsp, adjust according to taste
  • Water – as required
  • Salt – to taste
  • Cilantro – to garnish


  • Heat oil in a pan.
  • Add cumin seeds and peppercorn. Wait for few seconds.
  • Add chopped onions and saute until the onions turn transparent.
  • Add mutton pieces and saute for 4 minutes.
  • Add salt,pepper and water just enough to cover the mutton pieces.
  • Cover the pan with a lid and let it cook on medium heat until the mutton is well cooked.
  • Stir occasionally.
  • Make sure that the water does not evaporate before the mutton is cooked.
  • Add water as required.
  • When the mutton is cooked and the water has evaporated, turn off the heat and garnish with cilantro.

Mutton Salna


Mutton salna or elumbu rasam can be had with plain rice, parotta, dosa or idiyappam. Here is my mom’s recipe. Salna is made with mutton bones. I like them with a little flesh.


  • Mutton Bones – 350 grams
  • Oil – 3 tbsps
  • Cloves – 3
  • Cinnamon – 1 inch
  • Bay leaf – 1
  • Onion – 2 cups, chopped
  • Curry leaves – 8
  • Tomatoes – 1, chopped
  • Ginger – 1 inch
  • Garlic – 3 cloves
  • Chilli powder – 1 + 1/2 tbsps ( adjust according to taste)
  • Coriander powder – 1/2 tbsp
  • Turmeric powder – 1/4 tsp
  • Channa dal – 1 + 1/2 tsp
  • Water – 1 cup
  • Salt – to taste

Grind to a fine paste:

  • Coconut pieces – 1/3 cup
  • Cumin seeds – 1/4 tsp
  • Fennel seeds – 1/4 tsp
  • Cinnamon stick – half an inch
  • Water as required


  • Clean and wash the mutton bones with water and turmeric powder.
  • Grind the  ginger and garlic together to a fine paste.
  • Heat oil in a pressure cooker pan.
  • Add cloves,cinnamon and bay leaf and saute for 30 seconds.
  • Add the chopped onions, curry leaves and tomatoes.
  • Let it cook till the tomatoes loses shape and the onion turns light golden.
  • Add the ginger garlic paste to it and saute for 1 minute.
  • Add turmeric powder and mutton bones.
  • Let it cook for 2 minutes.
  • Add little salt, coriander powder and chilli powder and cook for 4 minutes.
  • Add the ground coconut paste, water, salt and channa dal to the mutton mixture and bring it to a boil.
  • Pressure cook the mixture for approximately 5 or 6 whistles.
  • If the mixture becomes thick after pressure cooking, dilute with water.


  • If you do not have a pressure cooker, you can cook the salna covered on medium heat until done.

Mutton Biryani

Mutton Biryani 1

This is a simple method of cooking biryani.Mutton biryani is the best when compared to chicken biryani.It is easy to prepare and tastes great.Can be had with raita.For a grand preparation,serve with chicken fry and chicken gravy or mutton gravy.I have taken ideas from both my mom and MIL`s method of preparing Biryani.I made this Biryan for our anniversary and my husband loved it.Since i transferred the biryani to a 9×13 inch dish immediately after cooking,the rice didn’t stick and had the perfect consistency.


  • Mutton – 2.15 lb
  • Olive Oil- 2 tbsp
  • Ghee – 4 tbsp
  • Onion – 2 cups chopped
  • Serrano pepper or green chilli – 2 slight length wise
  • Ginger garlic paste with  – 1 inch ginger + 3 big garlic pods
  • Tomatoes – 4 big,chopped
  • Turmeric powder – 1/4 tsp
  • Chilli powder -3tbsp,adjust
  • Basmathi rice- 3 cups
  • Cilantro 4 strands,chopped
  • Mint leaves – 6
  • Salt – to taste

Spices to dry roast

  • Cumin seeds – 1/4 tsp
  • Fennel seeds – 1/4 tsp
  • Cinnamon stick – 1 inch
  • Cloves – 3
  • Cardamon – 3
  • Bay leaf – 1+ 1/2 leaf or 2 leaves
  • Marathi Moggu – 1
  • Kalpasi – 1/2 tsp
  • Star anise/Anashuppu- 1/2 of 1
  • Nutmeg powder – a pinch
  • Cashews (whole) – 5


  • Dry roast the cumin seeds,fennel seeds,cinnamon,cloves,cardamon,bay leaf,marathi moggu,kalpasi,star anise,nutmeg powder and cashews.
  • Let it cool down and grind it to a fine powder.
  • Clean and wash the mutton.
  • Heat oil and ghee together in a pressure cooker pan.
  • Add the chopped onions and green chilli.
  • Saute till the onions are cooked.
  • Add the ginger garlic paste and let it cook for a minute.
  • Add the chopped tomatoes and cook till it looses shape and is well cooked.
  • Add turmeric powder and the mutton.
  • Saute for a minute and add the entire spice powder mixture and the chilli powder.
  • Let it cook for a minute.
  • Add 1 cup of water and salt to taste.
  • Pressure cook the mutton mixture till the mutton becomes tender.(I let it cook on medium low heat for 10 whistles)
  • Add 4 cups+1/2 cup water,salt to taste, washed Basmathi rice, cilantro and mint leaves to the mutton mixture.
  • Cover the cooker pan with a lid that fits or a stainless steel plate.
  • Cook till the water is absorbed and the the rice is cooked.
  • Stir gently  twice in between as the rice cooks.
  • Transfer the biryani to a big serving bowl and mix gently.
  • Garnish with cilantro.
  • Serve warm with onion raita(mixture of chopped onions,yogurt and salt).

Mutton Urundai

Mutton urundai (5)

Here is a recipe for spicy mutton urundai(mutton balls). They taste really good and can be had with rice and mutton kolambu.You can also serve it as an appetizer. As I was using raw mutton pieces, I cooked the mutton first before shredding it. It eases the load on the mixie/Blender. You can also deep fry them in oil. Since baking is a healthy way to reduce oil intake, I always try to avoid deep frying items.


  • Mutton Pieces (boneless) or mutton keema – 410 grams
  • Cinnamon sticks – 1 inch
  • Bay leaf – 2
  • Turmeric powder – 1/2 tsp
  • Egg -1
  • Onion – 1/3 cup finely chopped
  • Ginger – 1 inch minced
  • Garlic – 3 pods minced
  • Green chilli – 1 tsp minced
  • Chilli powder – 2 1/2 tsp (adjust according to taste)
  • Coriander powder – 1 tsp
  • Pepper powder – 1/2 + 1/4 tsp
  • Coriander leaves – 1/4 cup chopped
  • Lime juice – juice of 1 Key lime
  • Salt – to taste

Spice Masala:

  • Oil- 1 tsp
  • Cardamon pods- 3
  • Cinnamon stick – 1 inch
  • Cloves – 3
  • Marathi Mokku – 3
  • Star anise – 2
  • Kalpasi – 1 tsp
  • Fennel seeds – 1/2 tsp + 1/4 tsp
  • Roasted Channa dal/Dalia/Pottu Kadalai – 1 tsp + 1/2 tsp


  • Heat 2 tbsps of oil and add the mutton pieces to it.
  • Add required amount of salt along with the cinnamon, bay leaf and turmeric powder.
  • Keep cooking till the mutton pieces are well cooked.
  • Once cooked, remove the mutton pieces and let it cool.
  • Heat oil in a small pan and add 1 tsp oil to it and roast the cardamon pods,cinnamon stick,cloves,marathi mokku,star anise,kalpasi and fennel seeds.
  • Keep stirring continuously.Do not let them burn. Turn off the heat and let it cool down before grinding it.
  • Grind the spices along with the roasted channa dal.
  • Grind the mutton,ginger,garlic,green chilli and egg( slightly beaten) together into small shredded pieces.
  • Add the ground spice mixture,chilli powder,coriander powder,pepper powder,coriander leaves,lime juice to the ground mutton and mix them till they blend.
  • Preheat oven to 300 F.Line a baking tray with aluminium foil and spray with olive oil.
  • Make 17 lemon sized balls of mutton mixture and line them on the tray.
  • Spray with olive oil and bake for 10 minutes.
  • Rotate the tray and bake 6 minutes.
  • Flip the balls slowly and bake for 8 minutes.Rotate and cook again for 6 more minutes.
  • Remove the balls onto a serving bowl and garnish with cilantro.


I tried this recipe with keema mutton.While baking,the mutton gave out a lot of water which I didn’t like.

Below is the instruction for using keema mutton.

Baking Method

  • Wash mutton keema.
  • Heat oil in a pan.
  • Add the keema to it.
  • Add salt and turmeric powder.
  • Cook on medium heat till the mutton is well cooked.
  • The mutton will give out water as it cooks.
  • Drain the mutton and follow the procedure above.
  • You don`t have to grind the mutton .
  • You can add finely chopped ginger,garlic and green chilli pieces.Grinding is not required.

Deep Frying Method

  • Wash mutton and follow the procedure above.
  • Grinding and pre-cooking the keema is not required.