Kolyaas Ki Shaak – Traditional Hyderabadi Mutton Curry Recipe

Kolyaas Ki Shaak is a traditional Hyderabadi mutton curry prepared with a unique seasonal blend of vegetables, fresh herbs, and aromatic spices. This comforting South Indian-style curry combines tender boneless mutton chunks with dill leaves, green garbanzo beans (hariboot), radish, and fresh red chillies, creating an incredibly rich and flavorful dish.

The highlight of this authentic Hyderabadi curry recipe is the freshness of dill leaves and the nutty texture from fresh green chana/hariboot. These ingredients beautifully enhance the taste of the spicy mutton gravy and make it a wholesome seasonal delicacy. For a tangy variation, you can also add tamarind extract to prepare an “Ambat Shaak” version that pairs wonderfully with steamed rice.

This delicious homemade mutton curry tasted absolutely amazing with hot dosa at our home, earning plenty of compliments from everyone. If you love trying traditional Indian mutton recipes, this Kolyaas Ki Shaak is definitely worth making!

Preparation Time

20 minutes

Cooking Time

35 minutes

Serves

4

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Ingredients for Kolyaas Ki Shaak

For Tempering

• 2 tbsp oil
• 1 tsp mustard seeds (rai)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek seeds (methi)
• 3–4 garlic cloves
• Handful of curry leaves
• 3 fresh red chillies, slit

  To Blend

  • 1/2 cup chopped tomatoes
  • 1 tsp ginger-garlic paste
  • 3/4 cup fresh coconut chunks

  Other Ingredients

  • 1 cup finely chopped onions
  • 1/2 cup chopped tomatoes
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp sambar powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1/2 cup green garbanzo beans (hariboot/green chana)
  • 1 cup thinly sliced radish
  • 1 cup chopped dill leaves
  • 250 gm boneless mutton pieces (pressure cooked with turmeric and water for 2–3 whistles)

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  Method

  1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, fenugreek seeds, garlic, curry leaves, and slit red chillies.
  2. Add chopped onions and sauté until translucent.
  3. Mix in tomatoes along with turmeric powder, chilli powder, coriander powder, cumin powder, sambar powder, and salt.
  4. Add sliced radish and green garbanzo beans. Then add the cooked mutton pieces along with the stock.
  5. Cover and cook until the radish and green chana turn soft. Simmer for about 15 minutes.
  6. Add the blended coconut-tomato mixture and chopped dill leaves.
  7. Simmer for another 5 minutes. Adjust seasoning if needed and serve hot with steamed rice, dosa, or roti. 

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Gobi Masala Dosa Recipe | Spicy Cauliflower Masala Dosa for Breakfast

Spicy, flavorful, and packed with the goodness of cauliflower, this Gobi Masala Dosa pairs perfectly with hot sambar and coconut chutney. A great choice for weekend breakfasts or special occasions!

Ingredients

For Tempering

• 3 tsp oil
• A pinch of hing (asafoetida)
• 1 tsp coarsely crushed peppercorns
• 1 tsp finely chopped green chilies

For the Gobi Masala

• 4 tsp chopped onions
• 4 tsp chopped tomatoes
• 1 tsp ginger-garlic paste
• 2 tsp finely chopped mint leaves
• ½ tsp curd
• ½ tsp salt (or to taste)
• ½ cup finely chopped cauliflower
• A pinch of turmeric powder
• ½ tsp garam masala
• ½ tsp red chili powder
• 1 tsp coriander powder
• Fresh coriander leaves for garnish

Other

• Dosa batter, as required

Method

1. Heat oil in a kadai and add hing, crushed peppercorns, and green chilies.
2. Add the chopped onions and sauté until they turn translucent.
3. Stir in the tomatoes, mint leaves, and ginger-garlic paste. Cook until the tomatoes become soft and mushy.
4. Add turmeric, garam masala, red chili powder, coriander powder, curd, salt, and finely chopped cauliflower.
5. Mix well and cook until the cauliflower is tender. Garnish with fresh coriander leaves and keep aside.
6. Heat a dosa tawa and spread a ladleful of dosa batter into a thin circle.
7. Cook until the dosa turns golden and crisp.
8. Place a portion of the gobi masala on one side of the dosa and fold it in half.
9. Serve hot with sambar and chutney

Rava Dosa Recipe | Crispy Instant South Indian Breakfast

Rava Dosa is a crispy and delicious South Indian breakfast made with semolina (sooji), rice flour, and a hint of spices. Its lacy texture and crunchy edges make it a favorite when served with coconut chutney, tomato chutney, or sambar.

Ingredients

For the Batter

• 2 tsp maida (all-purpose flour)
• 2 tsp cornflour (optional)
• ¼ cup rice flour
• ½ cup rava/sooji (semolina)
• 1 cup sour curd or fermented dosa batter
• 1 tsp whole cumin seeds (jeera)
• 1 tsp crushed peppercorns
• 2 green chilies, finely chopped
• Salt, to taste
• Water, as required

For Tempering (Optional)

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• Few curry leaves
• 2 dried red chilies, broken

Method

1. In a large mixing bowl, combine maida, cornflour, rice flour, rava, and salt. Mix well.
2. Add the sour curd or fermented dosa batter and whisk until combined.
3. Gradually add water to form a thin, flowing batter. The consistency should be much thinner than regular dosa batter.
4. Add cumin seeds, crushed peppercorns, and finely chopped green chilies. Mix well.
5. Let the batter rest for 30 minutes to 2 hours.
6. If using tempering, heat oil in a small pan. Add mustard seeds, curry leaves, and broken red chilies. Once aromatic, add the tempering to the batter and mix.
7. Heat a dosa tawa well and lightly grease it.
8. Stir the batter before each dosa, as the rava tends to settle at the bottom.
9. Pour the batter from the outer edge towards the center in a circular motion. Do not spread with a ladle.
10. Fill any large gaps by drizzling a little extra batter.
11. Drizzle a few drops of oil around the edges and cook until golden brown and crisp.
12. Flip and cook the other side for a minute if desired.
13. Serve hot with chutney or sambar. 

Bombay Chutney Recipe | South Indian Besan Chutney for Dosa and Chapati

Bombay Chutney, also known as Besan Chutney, is a simple and flavorful South Indian side dish made with gram flour (besan), onions, and tomatoes. It pairs wonderfully with dosa, chapati, poori, and even idly.

Bombay Chutney made with besan, onions, and tomatoes, garnished with fresh coriander leaves

Ingredients

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• Few curry leaves
• 3–4 green chilies, slit

Other Ingredients

• ½ cup finely chopped onions
• ½ cup finely chopped tomatoes
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• ¼ cup besan (gram flour)
• 1 cup water
• Salt, to taste
• Fresh coriander leaves, for garnish

Method

1. Heat oil in a kadai and add mustard seeds. Allow them to crackle.
2. Add curry leaves and slit green chilies. Sauté for a few seconds.
3. Add the chopped onions and cook until soft and translucent.
4. Stir in the ginger-garlic paste and sauté until the raw aroma disappears.
5. Add the chopped tomatoes and cook until soft and mushy.
6. Mix in the turmeric powder.
7. Add the besan and immediately pour in 1 cup of water while stirring continuously to prevent lumps from forming.
8. Cook on a low flame for 5–10 minutes, stirring occasionally, until the chutney thickens.
9. Add salt to taste and mix well.
10. Garnish with freshly chopped coriander leaves and serve hot.

Notes

• For a variation, you can use powdered roasted gram dal (pottukadalai/putani dal) instead of besan.
• Adjust the consistency by adding more water if you prefer a thinner chutney.
• This chutney tastes especially delicious with crispy dosa and soft chapatis.

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Kovaikkai Podi Sadam Recipe | South Indian Ivy Gourd Spiced Rice

Kovaikkai Podi Sadam is a wholesome and flavorful South Indian rice dish made with sautéed ivy gourd (kovaikkai) and aromatic homemade spice powder. Packed with nutrients and bursting with flavors, this comforting rice variety is perfect for lunch boxes, quick meals, or cozy rainy days. Serve it hot with papad, curd, or an omelette for a satisfying meal.

Ingredients

For the Rice

• 1 cup cooked rice
• ½ cup kovaikkai (ivy gourd), finely chopped
• Salt to taste

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 6–7 curry leaves
• 2–3 dried red chillies, broken into halves

For the Podi (Spice Powder)

• 4 tsp chana dal
• 2 tsp broken urad dal
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• ½ tsp fennel seeds (sombu)
• ½ tsp coriander seeds
• 2 dried red chillies (optional)
• A handful of curry leaves

Method

1. Dry roast all the ingredients listed under the podi section until aromatic and lightly golden. Allow them to cool and grind into a coarse powder.
2. Heat a little oil in a pan and sauté the chopped kovaikkai until tender and golden brown. Keep aside.
3. In another pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and dried red chillies.
4. Add the sautéed kovaikkai and mix well.
5. Sprinkle the prepared podi and stir until the vegetables are evenly coated.
6. Add the cooked rice and salt. Gently mix until the spice powder is distributed evenly throughout the rice.
7. Serve hot with papad, curd, pickle, or omelette.

Tips

• Use cooled rice for best results, as it prevents the grains from breaking.
• Adjust the quantity of pepper and red chillies according to your spice preference.
• The podi can be prepared in advance and stored in an airtight container.

Garlic Chutney Recipe | South Indian Poondu Chutney for Idli and Dosa

Garlic is well known for its antioxidant and immune-boosting properties. This simple and flavorful Garlic Chutney is prepared by combining roasted garlic with lentils and spices, making it a perfect accompaniment for idli, dosa, uttapam, or even steamed rice.

Ingredients

• 1 cup garlic cloves
• 2 tsp chana dal
• 2 tsp urad dal
• 3–4 dried red chillies
• ½ tsp hing (asafoetida)
• 3–4 small pieces tamarind
• Salt to taste
• 1 tsp oil

Method

1. Dry roast the garlic cloves in a kadai until the raw aroma disappears and they turn lightly golden.
2. In another pan, heat oil and add hing, chana dal, urad dal, and red chillies.
3. Roast until the dals become golden brown and aromatic.
4. Allow the roasted ingredients to cool completely.
5. Transfer the roasted garlic, dal mixture, tamarind pieces, and salt into a mixer jar.
6. Grind to a smooth or slightly coarse chutney, adding a little water if required.
7. Serve fresh with idli, dosa, uttapam, or steamed rice. 

  

Instant Tomato Chutney Recipe | Quick & Easy South Indian Chutney

Instant Tomato Chutney is a simple, flavourful accompaniment that can be prepared in just a few minutes. Made with fresh tomatoes, garlic, and red chillies, this spicy chutney pairs perfectly with idli, dosa, uttapam, and even chapati.

Ingredients

• 1 cup chopped tomatoes
• ¼ cup chopped garlic
• 3–4 dried red chillies
• Salt, to taste
• 3 tsp oil
• ½ tsp mustard seeds (rai), for tempering (optional)

Method

Step 1: Cook the Ingredients

1. Heat oil in a kadai.
2. Add the chopped tomatoes, garlic, red chillies, and salt.
3. Sauté on medium heat until the tomatoes become soft and mushy.

Step 2: Grind the Chutney

1. Allow the mixture to cool slightly.
2. Transfer it to a mixer jar and blend into a smooth chutney.

Step 3: Temper (Optional)

1. Heat a little oil in a small pan.
2. Add mustard seeds and allow them to splutter.
3. Pour the tempering over the chutney and mix well.

Serving Suggestions

Serve this instant tomato chutney with hot idli, dosa, uttapam, vada, or even as a spread for sandwiches and wraps.

This Instant Tomato Chutney is a quick and delicious recipe that requires only a handful of ingredients. The combination of tomatoes, garlic, and red chillies creates a spicy and tangy flavour that enhances any South Indian breakfast. Give it a try for a fuss-free and tasty side dish.

Now grind it and temper with rai.