A rich and aromatic minced mutton curry from Hyderabad, slow-cooked with fragrant whole spices, yogurt, and fresh mint. This dish is perfect with pav, roti, or rice for a hearty meal.
Prep15 min
Cook55 min
Servings4
Serving size: 1 serving
569cal
25gprotein
16gcarbs
46g
Ingredients
500 g Mutton Keema (Coarsely minced with about 20% fat)
Soft, pillowy steamed rice cakes with a slightly tangy flavor from fermentation. This classic South Indian breakfast is naturally vegan, gluten-free, and pairs perfectly with sambar and coconut chutney. Note: Total time excludes the essential 14-20 hours of soaking and fermentation.
Flavorful Hyderabadi Keema with soft, gut-friendly idlis – a protein-packed and satisfying breakfast!
This hyderabadi dish is perfect for breakfast. With 754.99 calories and 30.19g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tbsp Coriander Powder
0.5 cup Curd (Whisked until smooth)
2 medium Tomato (Finely chopped)
1 cup Water (Hot water preferred)
1.25 tsp Salt (Or to taste)
1 tsp Garam Masala
0.25 cup Mint Leaves (Freshly chopped)
0.25 cup Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Fry Onions and Whole Spices
Heat ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cinnamon stick, green cardamoms, cloves, and bay leaf. Sauté for 30-45 seconds until they release their aroma.
Add the sliced onions and fry patiently, stirring occasionally, for 12-15 minutes until they turn a deep golden brown (birista). This step is crucial for the authentic Hyderabadi flavor.
2
Sauté Aromatics and Spices
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw smell disappears.
Lower the heat and add the powdered spices: turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds, being careful not to burn them.
3
Brown the Keema (Bhunai)
Add the minced mutton to the pan and increase the heat to high.
Using a spatula, break up any lumps and stir-fry continuously for 8-10 minutes. Cook until the keema changes color from pink to brown and all the moisture has evaporated. The keema should be well-seared and you should see the fat starting to render.
4
Incorporate Yogurt and Tomatoes
Reduce the heat to the lowest setting. Add the whisked yogurt and stir vigorously and continuously for 2-3 minutes to prevent it from curdling.
Once the yogurt is well incorporated, increase the heat to medium and cook until oil begins to separate at the sides of the pan.
Add the chopped tomatoes and salt. Cook for 6-8 minutes, stirring occasionally, until the tomatoes break down and become soft and mushy, forming a thick paste.
5
Simmer and Slow Cook
Pour in 1 cup of hot water and mix everything well. Scrape the bottom of the pan to release any flavorful bits.
Bring the curry to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 25-30 minutes.
Cook until the keema is completely tender and the gravy has thickened to a rich consistency with a layer of oil on top.
6
Garnish and Finish
Turn off the heat. Stir in the garam masala, chopped mint leaves, and half of the chopped coriander leaves.
Add the fresh lemon juice and give it a final, gentle mix.
Let the keema rest, covered, for 10 minutes to allow the flavors to meld.
Garnish with the remaining coriander leaves and serve hot.
Servings10
Serving size: 1 serving
186cal
5gprotein
36gcarbs
2gfat
Ingredients
2 cup Idli Rice (Parboiled rice specifically for idli. Do not substitute with basmati or jasmine rice.)
0.5 cup Urad Dal (Split and skinned black gram lentils. Use whole, unpolished dal for best results.)
0.25 cup Poha (Thick flattened rice flakes. This makes the idlis softer.)
1 tsp Fenugreek Seeds (Also known as methi dana. Aids in fermentation and adds flavor.)
1.5 tsp Rock Salt (Non-iodized salt is preferred as iodized salt can inhibit fermentation.)
3 cup Water (Approximately, for grinding. Use cold water. Plus more for soaking.)
1 tbsp Neutral Oil (For greasing the idli molds. Use sunflower, canola, or sesame oil.)
Instructions
1
Soak the Rice and Dal (6-8 hours)
In a large bowl, rinse the idli rice and poha together 4-5 times until the water runs clear. Add enough fresh water to cover them by at least 2 inches and set aside.
In a separate medium bowl, rinse the urad dal and fenugreek seeds together until the water is clear. Add enough fresh water to cover and set aside.
Let both bowls soak for a minimum of 6 hours, or up to 8 hours. Do not over-soak as it can affect the batter texture.
2
Grind the Batter (30-40 minutes)
Drain the water completely from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
Add about 3/4 to 1 cup of cold water in increments and grind until you have a very smooth, light, and fluffy batter. This takes about 15-20 minutes in a wet grinder. The batter should increase in volume. Transfer this dal batter to a large pot (at least 6-8 quarts) to allow room for fermentation.
Next, drain the water from the rice and poha. Add them to the same grinder.
Add about 1 to 1.25 cups of cold water in increments and grind to a fine, slightly coarse texture, similar to fine semolina (rava). The rice batter should not be perfectly smooth like the dal batter.
Pour the ground rice batter into the same pot with the dal batter.
3
Mix and Ferment the Batter (8-12 hours)
Add the rock salt to the combined batters. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This incorporates air and the warmth from your hands helps kickstart fermentation.
The final batter should be thick but have a flowing, ribbon-like consistency. It should not be watery.
Cover the pot with a lid, leaving a small gap for air to escape, or use a lid that is not airtight. Place it in a warm, draft-free place (like inside a turned-off oven with the light on) to ferment for 8 to 12 hours, or until doubled in volume.
The batter is perfectly fermented when it has risen significantly, looks frothy with tiny bubbles, and has a pleasant sour aroma. To test, drop a small spoonful into a bowl of water; it should float.
4
Steam the Idlis (10-12 minutes per batch)
Once fermented, do not overmix the batter. Gently stir it just once or twice from the sides to the center to even it out. Overmixing will deflate the air pockets.
Prepare your idli steamer by adding 1-2 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your idli mold plates with oil.
Carefully pour the batter into each mold, filling it about 3/4 full to allow space for them to rise.
Place the idli stand inside the steamer, cover with the lid, and steam on medium-high heat for 10-12 minutes. Do not steam for too long, as it can make the idlis hard.
5
Rest and Demold (5-7 minutes)
Turn off the heat and let the steamer stand, covered, for 5 minutes. This prevents the idlis from deflating due to a sudden temperature change.
Carefully remove the idli stand from the steamer and let it cool for another 1-2 minutes. This makes demolding easier.
Use a wet spoon or a small knife to gently scoop the idlis out of the molds.
Serve the hot, fluffy idlis immediately with sambar, coconut chutney, or idli podi.