Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hyderabadi chakna. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Hyderabadi Chakna is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Hyderabadi Chakna is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook hyderabadi chakna using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi Chakna:
- Prepare 1 nos Goat Intestines
- Get 1 Goat Tripe
- Take 2 Onions finely chopped
- Prepare 2 tbsp Ginger garlic paste
- Get 1/2 tsp Turmeric powder
- Get 2 tbsp Red Chilli powder
- Prepare 1 tbsp Cumin powder
- Prepare 1 tbsp Coriander powder
- Take Cardamom pods 4-5
- Take 1 " Cinnamon stick
- Get 15-20 Cloves powdered
- Prepare 2-3 tbsp Oil
- Get 1 small bunch Coriander Leaves finely chopped
- Get 2 tbsp Sorghum Flour or
- Prepare 2 tbsp Roasted Gram Flour or Putana Daal
- Prepare 1 tbsp Salt or to taste
Instructions to make Hyderabadi Chakna:
- Boil Tripe for 15 to 20 minutes and clean it thoroughly. It's a very laborious process but all is worth in the end. Similarly clean Intestines too with hot water 4-5 times until cleaned thoroughly.
- Heat Oil in a Pressure Cooker. Saute Onions until light brown and done. Add the rest of the whole as well as the powdered spices including the chopped Tripe and Intestines. Mix well and pressure cook until done. Use water as required.
- Let the pressure settle down on it's own before opening the lid. Add little water to either the Sorghum Flour or Roasted Gram Flour or a combination of both. Mix well and add it to the gravy. Adjust Salt at this stage accordingly and keep stirring for a few minutes so that it doesn't form a lump.
- Garnish with chopped Coriander Leaves and serve hot with Naans. This is basically a very spicy dish and often had with any Indian Bread, preferably Hyderabadi Nawabi Naan which is a square shaped one available in every nook and corner of the Old City area.
- Sorghum Flour or Jowar Aata is used by many but even Roasted Gram Flour is used by many others. The combination of both can also be used. And few others also soak Bengal Gram or Chana Daal and then use it's paste in this dish. This is nearly a thick gravy and not at all watery or of a thin consistency. Happy Hyderabadi Cooking!
So that’s going to wrap it up for this exceptional food hyderabadi chakna recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
