Hyderabadi sem phalli gosht ka salan is a delicious and flavourful combination of tender mutton and sem phalli. In Telugu, we call this as Chikkudukaya Mutton. Chikkudukaya is Telugu word for Sem Phalli. The flavors of this curry are rich, spicy, and deeply satisfying.
Winter seasonal vegetables of South india
Winter in Andhra and Telangana brings with it an array of delightful fruits and vegetables that are a treat for the senses. Among the numerous varieties available during this season, there are a few that are my favorite and hold a special place in my heart.
One such vegetable is sem ki phalli, also known as Indian Broad Beans or Chikkudukaya in Telugu. These long, slender pods are bursting with flavor. These have a unique texture that makes them a delight to savor. Whether stir-fried, curry, or a hearty stew, sem ki phalli adds a delicious touch to any dish.
Another winter delicacy that I hold dear is chugur, which refers to the tender tamarind leaves. These young and vibrant leaves, harvested during winter are known for their tangy and slightly sour taste. Chugur is often used in traditional Andhra cuisine. These leaves add a zing to dishes like pappu pulusu (a tangy lentil stew). Also a key ingredient in tangy chutneys and pickles.
Lastly, no conversation about winter vegetables in Andhra is complete without mentioning pandu mirchi, an iconic Guntur red chili. Guntur, the region where I have spent a significant part of my life, is renowned for its spicy and aromatic chilies. These vibrant red peppers are a staple in Andhra cuisine, adding a fiery kick and vibrant color to dishes like gongura pachadi (sorrel leaves chutney) or avakaya (mango pickle).
About This Recipe
The availability of these vegetables in abundance during the winter months showcases the agricultural richness of Andhra and Telangana. The vibrant flavors and unique tastes of these locally grown produce reflect the rich culinary heritage of the region. Whether you have grown up enjoying these flavors or are discovering them for the first time, the winter season in Andhra and Telangana is truly a gastronomic delight for all.
Recently, my friend is back from her hometown. She brought bags filled with organic and seasonal produce for all of us who live in the apartment. I was especially happy to see two of my favorite vegetables, sem ki phalli and chugur. It had been a long time since I had cooked sem phalli, so I immediately started preparing my family’s favorite sem ki phalli gosht recipe. Since my friend was tired after her journey, I invited her to stay for lunch.
Hyderabadi Sem Phalli Gosht
Hyderabadi Sem ki phalli gosht ka salan is a delectable and aromatic curry that is sure to tantalize your taste buds. The star ingredient of this curry is the Sem ki phalli, also known as chikkudukaya in Telugu. These tender and flavorful beans are cooked to perfection in a rich and spicy gravy, resulting in a dish that is both wholesome and satisfying.
The secret to the authentic taste of this curry lies in the carefully blended spices and aromatic ingredients. The tender pieces of mutton are cooked slowly in this flavorful gravy, allowing the meat to absorb all the wonderful flavors. The result is succulent and tender pieces of meat that are infused with the rich spice blend and the earthy taste of the beans.
Hyderabadi Sem ki phalli gosht ka salan is often served with plain white rice along with rasam or sambar or khatti dal. Tastes amazingly delicious with piping hot rotis too.
Sem Phalli Gosht Ingredients
Sem Ki Phalli – The pods are tender and have kidney shaped curves. With a slightly sweet and nutty flavor, these are often used in Indian cuisine. We remove the stringy sides and then cut them into smaller sections. Trim on sides, open into half, remove the pods (beans) and cut the outer green skin into small pieces.
Mutton – Mutton refers to the meat of mature sheep or goat. It has a rich, robust flavor and for this recipe, I suggest using curry cut meat. When cooked with sem phalli, mutton becomes tender by absorbing the flavors of the spices and ingredients.
Ginger-Garlic Paste – Provides a pungent, aromatic flavor that enhances the overall taste of the dish.
Onion – Add sweetness and depth of flavor to recipe by adding texture and flavor.
Red Chili Powder – Adds heat and vibrant red color to dishes. The spiciness level can vary based on the type of chili used. It’s a staple spice in Indian cuisine, used to add both heat and flavor to various dishes.
Turmeric Powder – Adds a warm, earthy flavor and a vibrant color to dishes. Turmeric is also known for its health benefits and is a common ingredient in Indian cooking.
Coriander Leaves – Have a fresh, citrusy taste and can enhance the overall flavor and appearance of a dish. Sprinkle on top or mix in just before serving.
Masala Paste – Make fine and thick masala paste by combining dry coocnut powder, onion, roasted coriander powder, clove and cinnamon. This is will form the base for our phalli gosht recipe.
- 450 gms. Sem Ki Phalli, trimmed on sides and cut into small
- 300g Curry Cut Mutton
- ½ tbsp. Ginger-Garlic paste
- 1 big Onion, sliced
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- 3 tbsp. Oil
- 2 tbsp. minced Coriander leaves
- 3 tbsp. dry Coconut
- 1 1’inch Cinnamon
- 1 Clove
- ½ tbsp. Coriander powder
- 1 small Onion, sliced
- Marinate curry cut mutton pieces by adding ginger-garlic paste, red chili powder, turmeric powder and salt for 30 minutes.
- In the meantime, make a smooth paste of the ingredients mentioned under ‘to grind' by adding little water.
- Add oil to pressure cooker fry sliced onions. When the onions turn translucent, add above ground paste.
- Fry on medium heat by stirring till the masala turns light brown.
- Now add marinated mutton pieces and stir till masala is well coated to mutton pieces Cook till meat pieces start to change color.
- Add 1 cup of water and pressure cook for 7-8 whistles. Cook till lamb meat turns tender.
- Turn off the flame and once the pressure settles down open the lid and add in sem phalli. Stir and pressure cook for one whistle.
- Turn off the flame and wait till pressure settles down.
- Open the lid and if there is any water remaining, on medium high flame leave this to cook until water gets completed absorbed in the curry.
- Check for salt and add minced coriander leaves. Turn off the flame and take out in serving bowl.
- Add love to make this sem phalli gosht ka salan taste 'Yummy'.
Lubna's Serving Suggestions:
Serve this sem ki phalli mutton (lamb meat) curry as a side dish with with rice and dal or rasam.
Can also be served with any flavored rice like coconut rice, jeera rice or bagara khana.
This recipe also tastes best when served with roti | chapatti | phulka.
Amount Per Serving: Calories: 286Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 44mgSodium: 287mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 15g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.