Preparation Method

• Clean the goat head and chop into pieces.
• Chop the potatoes and brinjal.
• Grate the coconut.
• Chop the shallots.
• Dice the tomatoes.
• Peel the garlic and keep aside.
• Grind the coconut to a fine paste.
• Grind the cashew nuts separately.
• Heat a pan and dry roast, cumin, fennel and coriander seed.
• Allow it to cool and grind it.
• Heat another pan with Idhayam sesame oil.
• Temper bay leaf, peppercorn, cinnamon and fennel.
• Saute onion, tomato and garlic.
• Add the brinjal, potatoes and fry well.
• To this add the ground masala, chilli powder and fry until the raw smell goes.
• Add the goat head pieces and fry for five minutes.
• To this add the ground coconut and cashew nut paste.
• Transfer it to a cooker, pour required amount of water, add turmeric powder, salt and stir well.
• Close the lid and place the weight.
• When it whistles, simmer to a low flame and let it cook for ten minutes.
• Remove from fire.
• Serve with hot steaming rice, idli or dosa.