Hyderabadi Ambade Ki Katli (Red Sorrel Leaves And Bengal Gram Gravy)

Hyderabadi Ambade Ki Katli (Red Sorrel Leaves And Bengal Gram Gravy) - Plattershare - Recipes, food stories and food lovers

About Hyderabadi Ambade Ki Katli (Red Sorrel Leaves And Bengal Gram Gravy)

A well known side dish from Hyderabad City that is cooked almost in every household. A dish that goes well with rice and chapatis both and can be relished every week atleast once. A tangy, colourful gravy that is best eaten with steaming hot rice but goes well with phulkas too. Simple and made with easily available ingredients and has that magic touch of mother's hand to it. What more can be said about it? Other than Happy Cooking !!!!!!!
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Recipe Time & More

Prep Time4 hours
Cook Time40 minutes
Total Time4 hours 40 minutes
Served AsDinnerLunch
Recipe TasteSaltySpicy
Servings - 6

Ingredients
 

  • 7 leaves Red Sorrel Leaves 7-8 Cups red sorrel
  • 1/2 kg Mutton bone in
  • 1 tsp Salt or as per taste
  • 1 tbsp Ginger Garlic Paste
  • 1 gm Chana Dal bengal or
  • 1 tbsp red chili powder
  • 4 Green Chillies slit
  • 1/2 tsp Turmeric
  • 4 tbsp Oil
  • 3 Onions sliced
  • 8 leaves Curry
  • 1/4 leaves Coriander
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Instructions
 

  • Soak dal for almost 3-4 hours. In a pressure cooker, heat oil and saute onions until light pink along with the ginger garlic paste. Also add few curry leaves.
  • Add the spices along with the mutton bone-in next. Also add the soaked chana dal to it.
  • Saute until 4-5 minutes and then close the lid. Pressure cook until done. Open the lid only after the pressure settles down.
  • Add the red sorrel leaves now and mix well. Cook on a high heat at first for a minute or two and then lower the heat.
  • Cover and simmer until the leafy greens get cooked thoroughly. Do not add any water. Adjust salt and garnish with freshly chopped coriander leaves before serving.
  • Relish it with some steaming hot plain boiled rice and ghee.
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Zeenath Amaanullah
Zeenath Amaanullah

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