Name: Chawal Ki Kadhi..(drumstick and rice flour kadhi) recipe by Zeenath Fathima at BetterButter
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: Drumsticks 6 to 7 nos; Mutton 1/2 kg; Ginger garlic paste 1 tbsp; Salt to taste; Red chilli powder 2 tbsp; coriander powder 1 tbsp; Cumin powder 1 tbsp; Turmeric 1/2 tsp; Tomatoes chopped 5 to 6; Onions sliced 3; Coriander leaves a handful; Tamarind medium lemon sized; Soaked and dried rice 1/2 cup

ABOUT Chawal Ki Kadhi..(drumstick and rice flour kadhi) RECIPE

A very common everyday side dish of Hyderabad City. It is made with rice flour and drumsticks with tamarind added for that tanginess. A simple comfort food that goes well with plain boiled rice and tala huwa gosht (mutton fry) or keema (mutton mince). Fresh rice flour (that which is pounded after drying it out under the fan for an hour) gives it an awesome taste. Store bought one can also be used. But the freshly ground rice powder gives it a nice aroma and taste. It can be made with or without adding mutton. It tastes equally yummy anyways.

Ingredients Serving: 6

Drumsticks 6 to 7 nos
Mutton 1/2 kg
Ginger garlic paste 1 tbsp
Salt to taste
Red chilli powder 2 tbsp
coriander powder 1 tbsp
Cumin powder 1 tbsp
Turmeric 1/2 tsp
Tomatoes chopped 5 to 6
Onions sliced 3
Coriander leaves a handful
Tamarind medium lemon sized
Soaked and dried rice 1/2 cup

Instructions

Wash and marinate the mutton with all the spices.
Keep it aside until the rest of the preparations are made.
Slice the onions thinly.
Wash and cut the drumsticks into 3 inch long pieces.
Chop the tomatoes.
In a pressure cooker, heat the oil and saute the onions first.
After about 4 minutes, add the marinated mutton to it.
Saute it for the next 2 to 3 minutes.
Finally add the tomatoes and allow it to simmer for 5 more minutes.
Next pressure cook this using a cup of water for 7 whistles.
After the pressure settles down, open the lid and add the drumsticks.
Grind the dried rice into a fine powder.
Mix it well in a little amount of water.
Add this paste to the curry.
Cover and cook on medium flame for 10 minutes.
After 10 minutes, add the thin tamarind pulp.
Soak the tamarind in enough water and squeeze out the thin liquid and add it to the curry as well.
Let the raw smell of the tamarind vanish.
Cover and simmer on low to medium flame for the next 16 to 18 minutes.
Keep checking and stirring all the while.
The rice powder added to the curry makes it thick.
Therefore add hot water accordingly and adjust the consistency as per your liking.
It is usually semi thick and it is a desirable consistency liked by all Hyderabadis.
Thinner consistency ruins the taste, so add water accordingly.
Adjust salt too.
Garnish with coriander and serve hot.

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Jun-08-2017

Yasmeen Ahmed Jun-08-2017

My FAVOURITE VEGGIE ! :heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes::heart_eyes: