Serves 6   Preparation time 45 minutes


1 kg oxtail cut into medium pieces               

3 onions chopped

3 big tomatoes pureed                                   

1 teaspoon cumin powder

1 teaspoon turmeric powder                           

3 teaspoons chilly powder

1 teaspoon pepper powder                            

1 piece cinnamon

2 teaspoons garlic paste                                

2 tablespoons vinegar

3 tablespoons oil                                            

Salt to taste


Pressure  cook the oxtail till tender with sufficient water.  Heat oil and fry the cinnamon and onions till golden brown.  Add the garlic paste and sauté for some time.  Add the chilly powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked oxtail together with the remaining soup and cook till the gravy is thick. Serve hot with rice or bread or even hoppers.

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