Hyderabadi Khatte ki Kadhi Recipe

Tagline: Kadhi hontto se Laddi (A phrase that describes the love Hyderabadis have for this dish)

Description: Taste the tanginess of tradition with this recipe made with bone-in mutton. Also known as Gosht ki Kadhi.

Ingredients:

Pressure Cooking Ingredients:

• Mutton (150-200gms)
• Onion (few slices)
• Oil (4-5 TBsp)
• Ginger garlic paste (½ TBsp)
• Turmeric powder (½ tsp)
• Chilli powder (as per taste)
• Tomato (1 medium sized)
• Salt (as per taste)
• Khas or Vetiver root (1-2 fibers)
• Pathar ka phool/ stone flower (1-2 flowers)
• Water (½ cup)
• Moringa Drumsticks (3-4, peeled and cut 3” pieces) (optional)
• Channa dal (2 TBsp, washed and soaked for 2hrs) (optional)

Other Ingredients:

• Tamarind water (soak tamarind for about 15-20 mins to soften then strain to use the water)
• Green chillies (2-3)
• Rice flour (1 TBsp)
• Zeera (1½ tsp)
• Garlic cloves (4-5)
• Clove/ laung (2-3)
• Curry leaves (few)
• Coriander (for garnish)

Method:

1. In a pressure cooker on medium heat, add oil, onion slices and fry for a bit, add in ginger garlic paste, turmeric, chilli powder tomato and the mutton. Fry and add salt with the khas root and patthar ka phool. Add half to 1 cup of water and pressure cook to tenderize the mutton or upto 4-5 whistles on low heat.
2. If you wish to add Moringa drumsticks, add it now along with chana dal. Take just 2 whistles on medium heat in a pressure cooker, blend everything together and cook until oil separates.
3. Add tamarind water and green chillies and bring to a boil.
4. In a grinding jar, take rice flour, garlic cloves, clove pods, curry leaves, and grind to a fine powder. Add water to make a slurry, then add to the boiling kadhi on low heat, stirring continuously. Allow it to boil for a minute.
5. Garnish with coriander leaves and serve with hot rice or chapati.

Accompaniments: Fried mutton, shammi/shikampur, and dry vegetable curries.

Sure to delight your taste buds!!!!