Wednesday, April 21, 2010

Hyderabadi Mutton Mahekhaliya - I

Hyderabadi Mahekhalya – Meat Curry-1

1/2 Kg Bone/Boneless Mutton
1 Large tomato(finely chopped)
1/2 tbsp Red chili powder
1/2 Turmeric Powder
1 tbsp ginger & garlic paste
1/2 cup Tamarind Juice(Imli ka khata)
6-8 Curry leaves
Coriander leaves fine chopped.
1/2 cup oil
salt to taste.

For Roasted and Ground Masala
2 Onions (finely chopped)
1/2 cup Sesame seeds (Til)
1/4 cup Groundnut (Pali-skins removed after roast)
1/2 cup Coconut powder
1 tbsp Cumin seeds (zeera)
1 tbsp Mustard seeds (rai)

For Garnishing
Coriander leaves and Green chillies washed and fine chopped.


Clean and wash the mutton pieces, add ginger and garlic paste,pressure cook the mutton for 3/4 whistles without adding too much of water,until the meat is tender & keep aside.

In a large non-stick saucepan/Khadhai at medium heat, Add sesame seeds, groundnut, coconut powder, cumin seeds, mustard seeds one by one separately and fry without oil for 1 minute-or till slightly darker in colour and then grind to a fine smooth paste keep aside.

Then Add onion without oil and fry till they are slightly golden in colour and grind to a smooth paste.

Then in a large cooking bowl add oil at medium heat, add 1 tbsp cuming seed, 1 tbsp mustard seeds,stir until the seeds crackle.

After few seconds add curry leaves for few seconds immediately add tomato stir for 5 minute add ginger & garlic paste, stir for few seconds
Add red chili powder,turmeric powder,salt mix well,stir it till tomatoes gets smooth and mushy.

Then add the paste & mix it well and add tamarind juice leave it for low heat till the thin layer of oil appears on the bottom surface.

Stir often to prevent burning,if required,sprinkle a little water from time to time prevent the masala from burning.

Now Add the meat pieces and mix well & salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat and add the green chillies, coriander leaves cover the pan leave for 20-25 minutes until the oil appears on the bottom surface & cook until the raw smell of onion/tomatoes/tamarind evaporates..

This dish should have thick gravy so ideally,water is not added while cooking if however,you find it getting too dry,1/2 cup of warm water can be added to it.

Remove pan from heat and serve dish with Naans,bagara-khana, Paranthas,plain rice.....


  1. This is my favorite recipe
    i love this recipe a lot......
    thanks a lot for posting......
    i m learning a lot from ur recipes

  2. Thanks for sharing the recipe, but aren't there 2 things missing?

    1. Kalonji seeds (nigella)
    2. Methi seeds (fenugreek)

  3. As far as i know this is the most authentic recipie used for meHekheliya, my mom and MIL follow this aswell and i have neither seen them adding kalonji and fenugreek nor heard about it.. .

  4. Lipsmacking recipe...was an instant hit at my place when I cooked this...


Thanking you for stopping by and leaving a lovely comment :)
Note: inappropriate/Rude comments will be removed.