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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Easy Sprouted Kadalai Curry Recipe with Rich Peanut Masala Paste

Looking to elevate your daily breakfast routine with something rich, comforting, and packed with protein?

                              

Look no further than this Sprouted Kadalai Curry with a rich Peanut Masala Twist! While traditional South Indian black chickpea curries rely heavily on plain coconut, this version introduces roasted peanuts, poppy seeds, and aromatic whole spices ground into a luscious, velvety paste. The nutty undertones of the peanuts beautifully balance the earthy flavor of sprouted kala chana and the freshness of broad beans, creating a deeply satisfying gravy. Perfect for scooping up with soft, pillowy idlis or tearing apart crispy dosas, this vibrant curry is about to become your family's new favorite morning staple. Let’s dive straight into how you can make this magic happen in your kitchen!

Ingredients

For the Peanut Masala Paste

• ½ cup Onions, chopped
• 3 tsp Coconut, grated
• 3 tsp Peanuts, roasted
• 5–6 Garlic cloves
• 2–3 Dry red chilies
• 2 tsp Poppy seeds (Khus Khus)
• 1 tsp Coriander seeds (Whole Dhanya)
• 1 tsp Peppercorns
• 1 tsp Cumin seeds (Whole Jeera)
• ½ tsp Asafoetida (Hing/Perungayam)
• 1 tsp Garam masala

For Tempering

• 4 tsp Cooking oil
• 1 tsp Mustard seeds (Rai)
• ½ tsp Cumin seeds (Whole Jeera)
• 3–4 Dry red chilies, broken
• 7–8 Curry leaves

Other Ingredients

• ½ cup Black chickpeas (Kadalai / Kala Chana) – pressure-cooked for 2 whistles (or use sprouted kadalai)
• ½ cup Onions, finely chopped
• ½ cup Tomatoes, finely chopped
• 3–4 tsp Broad beans (Avaraikkai / English beans), chopped
• 1 tsp Salt (adjust to taste)

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Step-by-Step Method

Step 1: Prepare the Peanut Masala Paste

1. Heat a small pan and sauté the chopped onions, garlic, and grated coconut until light golden brown. Remove and let it cool completely.
2. In the same pan, dry-roast the poppy seeds (khus khus), dry red chilies, coriander seeds, peppercorns, and cumin seeds until aromatic. Set aside to cool.
3. Transfer the sautéed onion mixture, roasted spices, roasted peanuts, asafoetida, and garam masala to a blender. Grind with a little water into a smooth, thick paste.

Step 2: Temper the Aromatics

1. Heat 4 teaspoons of oil in a heavy-bottomed pan or kadhai.
2. Add the mustard seeds and let them splutter. Then add the cumin seeds, broken red chilies, and curry leaves. Fry for a few seconds until fragrant.

Step 3: Cook the Vegetables

1. Add the finely chopped onions and chopped avaraikkai (broad beans) to the tempering. Sauté until the onions turn translucent.
2. Mix in the chopped tomatoes and cook until they turn soft and mushy.

Step 4: Simmer the Curry

1. Pour in the prepared peanut masala paste and stir well to combine with the vegetables.
2. Add the cooked (or sprouted) kadalai along with its cooking water if needed to adjust the consistency.
3. Season with salt, cover, and let the gravy simmer for 5–7 minutes on medium-low heat until the raw flavors disappear and the oil begins to separate.

Serving Suggestion

Serve this rich and aromatic Kadalai Curry hot alongside soft idlis or crispy dosas

    

Dal Aur Lehsun Ki Chutney Recipe | Spicy Garlic Chutney for Idli & Dosa

This spicy and flavorful Dal Aur Lehsun Ki Chutney is a delicious South Indian-style accompaniment made with roasted lentils, garlic, red chillies, onion, tomato, fresh herbs and tamarind. The combination of roasted dal and garlic gives this chutney a wonderful nutty and aromatic flavor.

Ingredients

• 1/2 cup of urad dal
• 2 tsp chana dal
• 4–5 whole dried red chillies
• 4 tsp oil
• 1 cup finely chopped onions
• 1 cup finely chopped tomatoes
• 8–10 garlic cloves
• ½ cup chopped fresh coriander leaves
• ¼ cup chopped fresh mint leaves
• ½ tsp hing (asafoetida/perungayam)
• 1 tsp thick tamarind extract
• ½ tsp salt, or to taste

Method

• Heat oil in a kadai over medium heat.
• Add the whole dried red chillies and sauté for a few seconds until aromatic. Take care not to burn them.
• Add the urad dal and chana dal. Roast until the dals turn golden brown and fragrant.
• Transfer the roasted chilli and dal mixture to a plate and allow it to cool.
• In the same kadai, add the chopped onions, tomatoes, garlic, coriander leaves and mint leaves.
• Sauté until the tomatoes become soft and mushy and the vegetables are well cooked.
• Allow the cooked mixture to cool slightly.
• Transfer the roasted dal and chilli mixture along with the onion-garlic mixture to a blender.
• Add tamarind extract, hing and salt.
• Blend everything together to make a thick, flavorful chutney. Add a little water if required to achieve your preferred consistency.
• Taste and adjust the salt or tamarind according to your preference.

Serving Suggestion

Serve this spicy Dal Aur Lehsun Ki Chutney with hot idli, dosa, uttapam or paniyaram. It also makes a delicious accompaniment to other South Indian breakfast dishes.

Besarette Dosa Recipe | Healthy Green Gram & Rice Dosa

Besarette Dosa

Besarette Dosa is a traditional South Indian dosa prepared using green gram (moong dal), rice, ginger and green chillies. The batter is fermented overnight, resulting in a flavorful and satisfying dosa that makes a wonderful breakfast.

Ingredients

• ¾ cup green gram dal (moong dal)

• ½ cup uncooked rice

• 2-inch piece of fresh ginger

• 4–5 green chillies

• ½ tsp hing (asafoetida)

• ½ cup water, approximately

• 1 tsp salt, or to taste

• Oil, as required for cooking

Method

1. Wash the green gram dal and uncooked rice thoroughly.

2. Soak both the dal and rice together in sufficient water for 6–8 hours or overnight.

3. The next morning, drain the soaked dal and rice.

4. Transfer them to a blender and add ginger, green chillies, hing and salt.

5. Add water gradually and grind into a smooth, thick dosa batter. Avoid adding too much water at once.

6. Transfer the batter to a clean bowl and cover it.

7. Allow the batter to ferment in a warm place for at least 6 hours, or until it becomes slightly airy and rises.

8. Once fermented, gently mix the batter. If it is too thick, add a little water to achieve a spreadable dosa consistency.

9. Heat a dosa tawa over medium heat and lightly grease it with oil.

10. Pour a ladleful of batter onto the hot tawa and spread it gently into a thin or medium-thick circle, depending on your preference.

11. Drizzle a few drops of oil around the edges and cook until the underside turns golden.

12. Flip the dosa and cook the other side until completely done.

13. Repeat with the remaining batter.

Serving Suggestion

Serve hot Besarette Dosa with fresh coconut chutney, tomato chutney or sambar for a delicious South Indian breakfast.

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