Hyderabadi Khatte ki Kadhi Recipe – Hyderabadi Mutton Curry with Tangy Tamarind

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 (150–200g)
• 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 into 3” pieces) – optional
• Chana dal (2 tbsp, washed and soaked for 2 hrs) – optional

Other Ingredients:

• Tamarind water (soak tamarind for 15–20 mins, strain)
• Green chillies (2–3)
• Rice flour (1 tbsp)
• Zeera (1½ tsp)
• Garlic cloves (4–5)
• Cloves / laung (2–3)
• Curry leaves (few)
• Coriander (for garnish)

Method:

1. In a pressure cooker on medium heat, add oil and onion slices. Fry slightly, then add ginger garlic paste, turmeric, chilli powder, tomato, and mutton. Add salt, khas root, and pathar ka phool. Add ½–1 cup water and pressure cook for 4–5 whistles on low heat, or until tender.
2. If using drumsticks and chana dal, add them now. Pressure cook for 2 whistles on medium heat, then blend lightly (as preferred) and cook until the oil separates.
3. Add tamarind water and green chillies. Bring to a boil.
4. Grind rice flour, garlic, cloves, and curry leaves to a fine powder. Make a slurry with water and add to the boiling kadhi on low heat, stirring continuously. Boil for 1 minute.
5. Garnish with coriander leaves and serve hot with rice or chapati.

Accompaniments:

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

Sure to delight your taste buds!