Mutton head polov| ಬೊಕ್ರ್ಯಾಚ ತಕ್ಲ್ಯಾಚೆ ಮಾಸ್| ಪೊಳೊವ್ Mangalorean delicacy, Traditional Recipe скачать в хорошем качестве

Mutton head polov| ಬೊಕ್ರ್ಯಾಚ ತಕ್ಲ್ಯಾಚೆ ಮಾಸ್| ಪೊಳೊವ್ Mangalorean delicacy, Traditional Recipe

Mutton Head Curry is a traditional Mangalorean delicacy, often prepared during special occasions and village feasts. Made using the head of a goat, this curry is rich, flavorful, and deeply nourishing. Slow cooking allows the spices to blend with the natural flavors of the meat, marrow, and brain, resulting in a thick, aromatic gravy. It is usually enjoyed with boiled rice, neer dosa, or rice rotti and is valued for both its taste and nutritional benefits. Recipe: Ingredients: 1 whole mutton head (cleaned and cut into pieces) 300 gms Ash gourd 1 onion (finely sliced) 2 green chillies (sliced) 6 cloves garlic 1 onion cinnamon stick 6 cloves Salt to taste 1/2 cup Water (as needed) For the Mangalorean masala: 1 cup grated coconut 4 dried red chilies (Byadgi) 2 guntoor chillies 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp pepper corns Little tamarind 6 garlic cloves 1 small piece tamarind For tempering: 1 small onion 2 tbsp ghee Method: Clean and cook the head: Wash the mutton head thoroughly. Pressure cook with turmeric, onion, green chillies, garlic, ginger salt and water for until very tender. Prepare the masala: Dry-roast coconut, red chilies, coriander seeds, cumin, pepper, onion garlic, until aromatic. Grind with tamarind into a smooth paste. Prepare the curry: Cook Ash gourd with salt and water. Add masala and meat: Add the ground masala and cook until oil separates. Add cooked mutton head pieces with stock. Simmer: Cook on low heat for 20–25 minutes so the flavors blend well. Add curry leaves and adjust salt. Season wirh ghee and onion. Rest and serve: Let the curry rest for a few minutes before serving for best flavor. Serving suggestion: Serve hot with boiled rice, neer dosa, or rice rotti for an authentic Mangalorean meal.