Hyderabadi Drumsticks Kadhi

Name: Hyderabadi Drumsticks Kadhi
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1/2 kg Lamb Bone-in; 6-7 Drumsticks; 1 tbsp Ginger garlic paste; 2 tsp Salt or to taste; 1 tbsp Coriander powder roasted; 1 tbsp Cumin powder roasted; 2 tbsp Red Chilli powder; 1/2 tsp Turmeric powder; 2 Onions thinly sliced; 6-7 Tomatoes chopped; 1 small bunch Coriander Leaves finely chopped; 2 Sprigs Curry Leaves; 4-5 tbsp Rice soaked; 1/4 cup Tamarind soaked

ZMA @zesty5

#week2of5
#cookpadindia
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.

Happy Hyderabadi Cooking with Zeen!

ZMA @zesty5

Happy Hyderabadi Cooking with Zeen!

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Ingredients

40-45 minutes

6 servings

1/2 kgLamb Bone-in
6-7Drumsticks
1 tbspGinger garlic paste
2 tspSalt or to taste
1 tbspCoriander powder roasted
1 tbspCumin powder roasted
2 tbspRed Chilli powder
1/2 tspTurmeric powder
2Onions thinly sliced
6-7Tomatoes chopped
1 small bunch Coriander Leaves finely chopped
2 SprigsCurry Leaves
4-5 tbspRice soaked
1/4 cupTamarind soaked

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Steps

40-45 minutes

1

Wash and marinate mutton with all the spices. Keep it aside until the rest of the preparations are made.
2

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.
3

Saute it for the next 2 to 3 minutes. Finally, add the tomatoes and allow them to simmer for 5 more minutes.
4

Next pressure cooks this using a cup of water for 7 whistles. After the pressure settles down, open the lid and add the drumsticks. Grind dried rice into a fine powder. Mix it well in a little amount of water.
5

Add this slurry to the curry. Half cover and cook on a medium flame for 10 minutes. After 10 minutes, add the thin tamarind pulp. Soak tamarind in enough water and squeeze out the liquid and add it to the curry.
6

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.
7

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. The thinner consistency ruins the taste, so add water accordingly.
8

Adjust Salt at this stage. Garnish with Coriander Leaves and serve hot with Rice, Phulkas, Chapatis, and Zeera Rice. Enjoy!

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ZMA @zesty5

on May 28, 2020 22:56

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.