Dindigul is very famous for thalappakatti biryani. I can never think of anything other than biryani when I hear Dindigul. They have the best biryani for both chicken and mutton. People who have tasted know why I am giving such an introduction for this biryani. I got this recipe from a channel where they had a special episode for thalappakatti biryani and their gravy. That was the first time I got the recipe for Thalappakatti Mutton Biryani and mutton gravy. This gravy goes well with mutton biryani. I have not tasted this gravy with any other biryani. Whenever I make Thalappakatti Mutton Biryani, I reserve some mutton stock and make this gravy. My husband is a great fan of this combo.
This is a very thin gravy with amazing flavour with fewer ingredients. I make this gravy once my biryani is placed in dum. The dum process will take 10 to 12 minutes for biryani, by that time I will finish making this gravy too. It takes very little time to prepare but you will be amazed by the taste. We make a coconut paste with few other ingredients, once the paste is ready then it hardly takes 8 to 10 minutes to cook. This gravy is prepared using mutton stock. You can reserve some mutton stock from the biryani or you can prepare mutton stock separately for this.
To prepare mutton stock:
In a pressure cooker, take 300 gms of mutton/lamb, 1/2 tsp turmeric, some salt to taste, and add some water. Now cover and cook for 2 whistles if you are using lamb or 5 to 6 whistles if you are preparing with mutton.
The taste for the gravy is from the stock. If you use water to replace mutton stock then you won’t get the exact taste and flavour.
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Check out the recipe video here:
The detailed recipe with photos:
In a blender, take 1 cup grated coconut, 3 green chillies, 2 tbsp ginger garlic paste
Note: You can add coconut pieces also instead of grated coconut
2 tsp poppy seeds,1 tsp pepper powder (adjust to your preference) and add some water.
Grind it to a smooth paste. Ref the second image.
Take 3 tbsp oil in a pan, then add the grounded paste in the oil and saute well. Allow the grounded paste to cook for 4 to 5 minutes in the oil till oil separates.
Then add 1 tsp garam masala and mix well
Then add 1 cup lamb/mutton stock and few cooked lamb pieces that were cooked to make the lamb stock.
Note: 1. In a pressure cooker, take 300 gms of mutton/lamb, 1/2 tsp turmeric, some salt to taste, and add some water. Now cover and cook for 2 whistles if you are using lamb or 5 to 6 whistles if you are preparing with mutton.
2. The taste for the gravy is from the stock. If you use water to replace mutton stock then you won’t get the exact taste and flavour.
3. Adding lamb pieces is optional, but I always prefer to add.
Add some salt to taste. We have already salt in the stock so adjust accordingly. Mix well and allow it to cook for a few minutes.
Add 2 tbsp chopped coriander leaves and mix well
Note: This should be thin gravy so do not make them thick
Thalappakatti Mutton Gravy is ready to serve with Thalappakatti Mutton Biryani