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- 1/2 kg Mutton / Attukari with bones, cut into small pieces
- 1/4 tsp turmeric powder
- To dry roast
- 1/2 tsp coarsely crushed pepper corns / milagu
- 1/2 tsp coarsely crushed Jeera / jeerakam
- A sprig curry leaves
- To season
- 3 tbsps Sesame seed oil / Nallennai
- 1/2 tsp Fennel seeds / Sombhu
- 1 inch pc Cinnamon /pattai, crushed coarsely ( I used Ceylon Cinnamon / Surul Pattai )
- 1/2 tsp crushed ginger / inji
- 1/2 tsp crushed garlic /poondu
- Chopped pearl onions / chinna vengayam, enough to fill a 200 ml cup
- 2 green chillies, sliced lengthwise
- 2 tbsps red chilly powder / milagai thool
- 1/2 tbsp coriander powder / malli thool
- A sprig curry leaves / karuveppilai
- A fat pinch of turmeric powder
- 7-8 cilantro / malli thazhai, whole herb, roots removed
- Freshly grated coconut enough to fill loosely a 200 ml cup OR 250 ml medium thick coconut milk
- 1 tsp Kosher salt / Kallu uppu
View Full Recipe at Spicy Chilly
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