Hyderabadi Mutton Chugur or Young Tamarind Leaves

Name: Hyderabadi Mutton Chugur or Young Tamarind Leaves
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 500 gm Mutton Bone-in; 500 gm Chugur or Tender Tamarind Leaves; 3-4 tbsp Oil; 2 tbsp Ginger Garlic Green Chilli paste; 1 1/2 tsp Salt or to taste; 3 large chopped Onions; 2 tsp Red Chilli powder; 1/2 tsp Turmeric powder; 1 bunch chopped Coriander Leaves

ZMA @zesty5

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#cookpadindia
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#Hyderabadi
An authentic Hyderabadi dish Chugur Gosht that is enjoyed in Summers. Chugur or Young Tamarind Leaves are available only for a short duration here in Summers. Therefore these need to be enjoyed and relished only in those special days. I always buy it in large quantity to avoid disappointment.
This recipe is eons old one made and relished since a long time. It's absolutely refreshing and flavourful. Easy to make with the simplest of pantry staples, this pure homemade food is the best option on any given day.
Onions lend a gravy like consistency along with the Tamarind Leaves. These just melt in mouth texture loaded Leaves impart a great flavour and aroma to the dish as well as the desired consistency.
This can be had on it's own with nothing else as an accompaniment. A steaming hot plate of simple boiled Rice is enough to go with this beautiful looking dish.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

6-7 servings

500 gmMutton Bone-in
500 gmChugur or Tender Tamarind Leaves
3-4 tbspOil
2 tbspGinger Garlic Green Chilli paste
1 1/2 tspSalt or to taste
3large chopped Onions
2 tspRed Chilli powder
1/2 tspTurmeric powder
1 bunchchopped Coriander Leaves

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Steps

25-30 minutes

1

Heat oil in a pressure cooker. Saute the onions first along with the ginger garlic paste on a low heat. Saute it until the raw smell of the onions fade away. Simultaneously add in the mutton bone-in pieces and mix well. Saute on a low heat. Let it cook until the raw smell fades a little and it gets roasted.
2

Now while doing this, also add the rest of the simple spices as well followed by the tamarind leaves (washed thoroughly and drained). Mix well and cook for about 2-3 minutes before putting on the lid of the cooker. Don't forget to add some freshly chopped coriander. Pressure cook for 6-7 whistles or as required.
3

Also don't add much water. Add just three fourth of a cup as the mutton releases a lot of water. Salt can be adjusted later, so don't worry. Reserve some chopped coriander for final garnish.
4

Let the pressure settle down on it's own before opening the lid of the cooker. Adjust salt accordingly. Garnish with chopped coriander too. Cook on a high heat until it's a semi thick gravy. The gravy like consistency comes from the onions and the young tamarind leaves used. Cook for not more than 5-6 minutes.
5

That's it. Yummy homemade pure and hygienic food is ready. Serve it piping hot alongside a steaming hot bowl of simple boiled Rice. Enjoy!

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ZMA @zesty5

on April 26, 2024 13:35

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.