Mutton Thali Recipe

Toast and grind whole spices (optional)

Dry-toast cinnamon, cardamom, cloves, fennel seeds and peppercorns in a pan over medium heat for 1–2 minutes until aromatic. Let cool and coarsely crush or grind. Keep bay leaf whole.

Heat 2 tbs oil in a heavy-bottomed pot or pressure cooker over medium heat. Add bay leaf and the toasted whole spices. Sauté for 30 seconds.

Add sliced onions and 1 tsp salt. Cook, stirring, until onions are deep golden brown (12–15 minutes). Add ginger-garlic paste and green chilies; sauté 2–3 minutes until raw smell disappears.

Add chopped tomatoes and cook until they break down and oil separates (6–8 minutes). Add turmeric, red chili powder, coriander powder and half the garam masala. Stir and cook 2 minutes.

Add the mutton pieces and remaining 1 tsp salt. Sear the meat for 5–7 minutes, stirring, so pieces brown lightly and absorb the spices.

Lower heat and add whisked yogurt gradually, stirring constantly to avoid curdling. Add 1 cup water (or as needed). If using a pressure cooker: close lid and cook for 20–25 minutes on medium heat (about 4–5 whistles) until mutton is tender. If using a pot: cover and simmer 60–75 minutes until tender, adding water as needed.

Once mutton is tender, add coconut milk (optional) and simmer uncovered 5–8 minutes to thicken the gravy. Adjust salt and add remaining garam masala. Garnish with chopped coriander leaves and 1 tbs oil. Keep warm.

Rinse rice 3–4 times until water runs clear. Soak 20 minutes, then drain.

In a saucepan bring 4.5 cups water to a boil. Add 1 tsp salt and 1 tsp ghee/oil. Add drained rice, stir once, reduce heat to low, cover tightly and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest 5 minutes; fluff with fork.

Combine whole wheat flour and salt in a bowl. Add water gradually and knead into a soft, pliable dough (about 6–8 minutes). Add 1 tsp oil and knead 30 seconds more. Cover and rest 20–30 minutes.

Divide dough into 8 equal balls. Roll each ball into a thin circle (6–7 inch). Heat a tava or skillet over medium-high heat. Cook each chapati: place on hot tava, when bubbles form flip, apply light pressure with a cloth or spatula so it puffs. Spread a little oil if desired. Cook 30–40 seconds per side until golden brown spots form. Keep covered in a cloth to stay soft.

Rinse toor dal and pressure-cook with 2.5 cups water and a pinch of turmeric until soft (3–4 whistles) or cook in a pot until mushy. Mash dal lightly and keep aside with its water.

In a pan heat 1 tbs oil, add mustard seeds. When they splutter add curry leaves and a pinch of asafoetida. Add chopped vegetables and turmeric; sauté 2–3 minutes.

Add 1.5 cups water, cover and simmer until vegetables are tender (10–12 minutes). Add tamarind pulp and sambar powder; simmer 3–4 minutes.

Add the cooked dal (with its water) to the vegetable-tamarind mixture. Adjust consistency with water to a medium-thin gravy. Simmer 5–7 minutes and add salt. Finish with a tempering of 1 tsp oil, mustard seeds and curry leaves if desired. Keep warm.

Bring 3 cups water to a boil with chopped tomato, turmeric and tamarind pulp. Simmer 5 minutes until tomato softens.

Stir in rasam powder and cooked mashed toor dal. Simmer 4–5 minutes. Add salt and chopped coriander.

Heat 1 tsp ghee or oil in a small pan, add mustard and cumin seeds and dry red chili. When seeds splutter, pour this tempering into the hot rasam. Serve hot.

Grind grated coconut, cumin and green chili with 2–3 tbs water to a coarse paste.

In a pan heat 1 tbs oil, add mustard seeds. When they pop add curry leaves. Add chopped vegetables and turmeric; sauté 2–3 minutes. Add 0.5 cup water, cover and cook until vegetables are tender.

Add cooked dal, the coconut-cumin paste and salt. Simmer 3–4 minutes until flavors combine. Adjust consistency and finish with a drizzle of oil.

Heat 1.5 tbs oil in a pan. Add mustard seeds; when they splutter add urad dal and chana dal and fry until dal turns light golden.

Add curry leaves and chopped vegetable with turmeric and salt. Sauté on medium heat, stirring occasionally, until vegetables are cooked but still have slight bite (8–10 minutes).

Turn off heat, mix in grated coconut and toss. Keep warm.

Heat pappads on an open flame or in a microwave/air fryer until crisp. Keep aside.

Arrange the thali: place steamed rice and chapatis, serve a generous portion of mutton masala, ladle sambar and rasam into small bowls, add kootu and poriyal, a spoonful of pickle, a bowl of curd and 1–2 pappads. Garnish rice or sambar with coriander if desired.

Serve hot. Leftover mutton masala keeps refrigerated for 2–3 days and reheats well.