Khurdi is a delicious soup that is traditional of the Bohra cuisine. It is an easy to prep recipe and is one of our in-house go-to's! It goes best with a side of your favouite Khichdi.
Ingredients
300 grams mutton, on the bone
1 onion, sliced
1 tomato, grated or pureed
2 bay leaves
2 green chillies, slit
1/2 tablespoon ginger paste
1/2 tablespoon garlic paste
Salt to taste
1 cup water
1 tablespoon oil
1 teaspoon cumin seeds
4 whole black peppercorns
2 laung cloves
1 inch cinnamon stick
1 tablespoon atta
2 sprig mint leaves, finely chopped
Lemon wedges to serve
Directions:
- In a pressure cooker, combine the mutton, onion, tomato puree, bay leaves, ginger, garlic, salt, and water.
- Pressure cook for three whistles and turn off the flame. Allow the pressure to release naturally.
- In a kadai, heat oil on medium flame, once the oil is hot, add the whole spices- cumin seeds, peppercorns, cinnamon, cloves and green chillies.
- Once the spices begin to sizzle, add the flour and mix well along with the oil and spices.
- Once it thickens, add salt and pepper, and mutton and all the contents of the pressure cooker into the kadai. Give the Khurdi a brisk boil for 3 to 4 minutes until all the flavours get into the mutton.
- Once done, turn off the heat, check the salt and seasonings and adjust to suit your taste.
- Garnish with some mint leaves and lemon wedges. Serve this Mutton Khurdi with your favourite Khichdi recipe.
Tips:
You can use chicken pieces instead of mutton to make this recipe and we promise you will enjoy the taste equally!