Anchor Ravi has kept us entertained for years, with his charisma, his wit and his impeccable Hyderabadi-Telangana accent. It’s Ramzan time and after hours of fasting, a good meal is what keeps us going ahead. We’re sure that many people are missing the authentic Hyderabadi street food, which on any given day is a great gastronomy experience. While we stay in lockdown, Ravi helps us in preparing the street-like Mutton Haleem right in our homes.
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Start by soaking 250 grams of Chana Dal in water, along with 250 grams of wheat Rava like Nithya uses in water. The next morning, start by boiling them separately.
Take a regular pan on the heat and add poppy seeds (gusagusalu), Chironji (Sara palukulu), pumpkin seeds and roast them well. When it cools down completely, blend it to a fine powder in a mixer-grinder. Alongside, chop onions and deep fry a large batch of it.
Now, take 500 grams of Mutton in a bowl and add the ground powder to it. Add curd, salt, turmeric, chilli powder, ginger garlic paste and a few fried onions. Allow them to marinate for 30 minutes.
In another pressure cooker, wait for it to heat it up and add some oil, jeera, cardamom, clove, bay leaf, cinnamon and finally the mutton marinade.
At this point, take the chana dal and wheat Rava and smash, until it forms a paste-like consistency. Take another pan and add some oil, jeera, cardamom, clove, bay leaf, cinnamon. Now, transfer the mashed chana dal and Rava into the pan.
Keep stirring the mixture for 15 minutes. By this time, the mutton should be well-cooked. Take it off the heat and transfer the mutton pieces onto a plate, and pour the gravy into the chana dal and wheat Rava mixture.
Add some ghee into it and keep stirring for close to an hour, until it stops sticking to the pan. In the meantime, wait for the mutton to cool down and shred it into smaller pieces. Once again, keep stirring the mixture well.
In another bowl, add some oil or ghee and fry some cashew nuts. This can be used later for garnishing. Along with that, take a small bowl with ghee in it and add a spoonful of chilli powder. Prepare it as a syrup and set it aside.
Finally, take your serving bowl and add the Muttom Haleem to it. Sprinkle in a few spoonfuls of the chilli powder syrup and garnish it with fried cashew nuts, fried onion, coriander, mint, and lemon.
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