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Telangana has its own unique identity, however, there are many Urdu words scattered throughout the Telangana vocabulary. It is the same with the region's culinary traditions, which have been formed by the Deccan kingdoms (particularly the Nizams of the Asaf Jahi dynasty), and yet biryani is not a traditional meal anywhere else than in Hyderabad. This is due to the fact that the Nizams of the Asaf Jahi dynasty introduced it. Unlike Andhra cuisine, dried coconut is added to a few of the recipes, fresh coconut is used very little overall in the cooking process. Again, there aren't too many veggies that are typically consumed as a part of daily diets. Millet-based rotis, such as jonna rotte (made from sorghum), sajja rotte (made from penisetum), or Sarva Pindi" and Uppudi Pindi" (made from broken rice), hold a distinct position in its cuisine.
Telangana mutton curry has been around for generations in the Telangana region of southern India. The tender pieces of mutton (goat meat) are slow-cooked in a complex mixture of fragrant spices, herbs, and onions, resulting in a curry that is both savoury and spicy. Mutton, onions, tomatoes, ginger, garlic, and a variety of spices such as red chilli powder, turmeric, coriander powder, cumin seeds, and garam masala are some of the essential components that go into making Telangana mutton curry. The meal is well-known for having a flavour profile that is strong and spicy. It is often paired with jowar roti
Jowar flour, which comes from sorghum grains, is used to make jowar roti, a popular Indian flatbread. In place of wheat roti, this is a healthy and gluten-free option. Jowar flour and water are combined and kneaded into a dough to make jowar roti. Jowar roti is rich and has a flavour that's something between nutty and earthy. Especially in the areas of India where jowar is a plentiful crop, it serves as a staple diet for the local population. Jowar roti goes great with a variety of sauces and condiments.
Here’s a Mutton curry recipe with jowar roti
Jowar Ki Roti
Ingredients:-
Jowar Flour- 1 cup
Warm water - 1/2 cup
Salt - Pinch
Telangana Mutton Curry
Ingredients: -
1 kg Mutton
2 Onion
½ tsp Turmeric
2 tsbp Ginger garlic paste
2 tbsp Chilli powder
1 tbsp Coriander powder
1 tsp Garam masala
1 bunch Coriander leaves
1 cup Water
2 tbsp Oil
Salt - To Taste
Method:
Place the onion slices, oil, and salt in a skillet, and then sauté the mixture until it turns a golden brown hue. After that, add the mutton and sear it over a high flame for about four to five minutes. Now add some water, along with the turmeric, ginger-garlic paste, and coriander powder. Cook it until the mutton is nice and mushy. After that, stir in the chilli powder and garam masala, and continue to cook for another three to four minutes. At the last, stir in the coriander leaves before turning off the heat.
Take 1 cup of jowar flour (sorghum flour) and add a pinch of salt to a mixing basin. Mix thoroughly. Add warm water to flour while kneading. Add water until you get a soft dough. Cover the dough with a moist cloth and let it rest for 15-20 minutes after making it. This resting time improves roti rolling. After resting, divide the dough into small ball -sized pieces. Flatten one portion of the dough into a disc. To prevent sticking, lightly coat the disc with jowar flour and carefully roll it into a medium-thick roti. Rolling with extra flour is possible. Griddle or tawa on medium heat. Once hot, carefully place the rolled roti on the tawa. Flip the roti with a spatula when little bubbles appear on one side. Cook the opposite side for a few seconds until bright golden brown spots form. The spatula can assist puff out the edges. Put the roti on a plate after cooking. Use the leftover dough portions. Jowar flour doesn't contain gluten, hence it may be harder to roll than wheat flour rotis. Roll the rotis with a plastic sheet or parchment paper.
