# Sri Lankan Thosai and Jaffna Mutton Curry

- Servings: 1 servings
- Cuisine: Indian
- Category: Soup
- Difficulty: medium
- Language: en

## Ingredients

- 1 cup urad dal
- 2 cups raw rice, short/medium grain
- 2 cups parboiled rice
- 2 tsp fenugreek seed
- salt (optional)
- 1 tbsp coconut oil
- 1/4 cup red onion, finely diced
- 6-8 whole curry leaves, finely chopped
- 4 whole dried red chili
- 1/2 tbsp mustard seed
- 2 tsp cumin seed
- 1 1/2 tbsp coriander seed
- 4 whole dried red chili
- 2 tsp fennel seed
- 2 tsp cumin seed
- 1/2 inch cinnamon
- 5 whole clove
- 5 pods cardamom
- 1 tsp fenugreek seed
- 1 tsp black peppercorns
- 1 sprig curry leaves
- 3 cloves garlic
- 1 knob ginger
- 1 pinch turmeric
- 2 lb bone-in mutton
- 2 tsp turmeric
- 1 1/2 tsp coconut vinegar
- 1 whole red onion, sliced
- 1 1/2 tbsp coconut oil
- 1/2 tbsp mustard seed
- 2 whole green chili
- 1/2 cup coconut milk

## Instructions

1. Soak urad dal, rice and fenugreek in water for 8–10 hours or overnight.
2. Drain the ingredients and reserve the soaked water.
3. Grind the dal, rice, and fenugreek mixture with the reserved soaked water until the batter is smooth, slightly thick, and pourable, starting with 1 cup of water.
4. Ferment the batter for at least 6 hours, then stir in 1-2 tsp of salt.
5. Heat coconut oil and sauté the diced onion, curry leaves, dried chilies, mustard seeds, and cumin seeds.
6. Allow the tempered mixture to cool completely, then mix it into the fermented batter.
7. Heat a dosa tawa or cast iron pan on medium-high, lightly oil it, pour the batter, and spread it thin in circles.
8. Flip the thosai once the edges are crisp and cook briefly.
9. Season the mutton with turmeric, salt, and vinegar, and marinate for at least 1 hour.
10. Lightly toast the dry spices for the curry individually until fragrant, then grind them with the garlic, ginger, turmeric, and a splash of water to form a paste.
11. Heat 1/2 tbsp of coconut oil and sear the mutton over high heat until lightly browned, then remove it from the pot.
12. In the same pot, sauté the mustard seeds, sliced onions, curry leaves, and salt.
13. Add the spice paste to the pot and cook on medium heat until the oil separates, approximately 3-4 minutes, then add a splash of water and stir.
14. Add the seared mutton back into the pot and cook for 3 minutes.
15. Add the green chilies and enough water to partially cover the meat; cover and simmer on low for 1-2 hours.
16. Stir in the coconut milk, adjust salt levels, and cook uncovered for 10 minutes.

## Tips

- Use white vinegar as a substitute for coconut vinegar.
- Toast dry spices individually just until fragrant to avoid dark roasting.

## Source

- Original video: https://www.tiktok.com/t/ZTDuYdQMA/
- Creator: bamboo_eats
- Recipe page: https://www.cliprecipe.com/recipe/c4e3ba5e-1027-416c-941b-4439f64cfa77
- Extracted: 2026-08-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt