Maikhaliya

 

Maikhaliya is a hyderabad authentic dish and is rich in gravy. You can have this with rotis and white rice too. All the spices are roasted and made  into a paste. And then mutton is cooked in that paste along with tamarind water. It is tangy, spicy and rich in taste. And the best part is, it's very easy to make. 

When making the gravy paste, first blend coriander seeds and cumin seeds into fine powder. Since these two are dry, its easy to blend them. Peanuts and sesame seeds have oil content, and when you blend them, they release oil. So it's best to grind them after making a fine powder of other ingredients. And then add onions and dry coconut slices, add little water and make a paste of it.

When you add this gravy paste to mutton, its very important to cook on low flame so that all the raw smell is gone and oil is released from the sides of the pan. The final gravy should be little thin. 

Ingredients:

Mutton- 500 gms

Tomatoes- 2, medium, chopped

Turmeric powder- 1/ 2 tsp

Red chili powder- 3 tsp

Salt accordingly

Tamarind- small ball of lemon size, soaked in water

For gravy paste:

Cumin seeds- 2 tbsp

Coriander seeds- 2 tbsp

Peanuts- 3 tbsp

Sesame seeds- 3 tbsp

Onions- 1, medium, sliced

Dry coconut slices- 3 tbsp

Oil- 3 tbsp

For tempering:

Cumin seeds- 1 tsp

Curry leaves- 10

Ginger garlic paste- 2 tsp

Oil- 5 tbsp

Method:

1. Wash mutton, drain water and keep aside.
2. Heat oil in a pressure pan.
3. Add cumin seeds and curry leaves.
4. When they splutter add ginger garlic paste.
5. Fry till the ginger garlic paste turns golden brown.
6. Now add the mutton and cook for a minute.
7. Add chopped tomatoes, turmeric powder, red chili powder and salt. Give it a good mix.
8. Add water and cook for 10 whistles or till the mutton gets soft.
9. Dry roast peanuts, sesame seeds, cumin seeds, coriander seeds and keep aside.
10. Add oil to the same pan and fry onions, dry coconut slices. Keep aside.
11. Let them cool completely.
12. Make a fine paste of all the gravy ingredients and add to the cooked mutton.
13. Cook on low flame until the raw smell goes away.
14. Soak tamarind in water for 10 minutes and take out the pulp/ juice separately.
15. When the oil is released from pan, add the tamarind juice and cook on low flame.
16. When oil is again released, the curry is done.
17. Serve with rotis or rice.