Hyderabadi Doodhiya Kadu
A rich and fragrant traditional Hyderabadi delicacy made with bottle gourd simmered in a velvety milk, khoya, and lentil gravy. Infused with aromatic spices, it offers a comforting yet royal taste experience.
55min
Total Time
4
Servings
Hyderabadi
Cuisine
Recipe
1
Pressure cook the soaked chana dal with a pinch of salt and turmeric for 2-3 whistles until just tender but not mushy.
2
Heat ghee in a heavy-bottomed pan and sauté the sliced onions until golden brown.
3
Add ginger-garlic paste and slit green chilies, cooking for a minute until the raw aroma disappears.
4
Add the cubed bottle gourd along with red chili powder and coriander powder, sautéing well for 5 minutes.
5
Pour in the milk and bring to a gentle simmer, covering the pan until the bottle gourd is soft and cooked through.
6
Stir in the boiled chana dal and crumbled khoya, blending everything into a creamy consistency.
7
Drizzle fresh cream and sprinkle garam masala, simmering on low heat for another 5 minutes.
8
Garnish with freshly chopped coriander leaves and serve hot with tandoori roti or fragrant basmati rice.
Ingredients
500g bottle gourd (lauki/kadu), peeled and cubed
1/2 cup chana dal (split Bengal gram), soaked for 30 minutes
1 cup whole milk
50g khoya (Mawa), crumbled
2 tbsp ghee
1 tsp ginger-garlic paste
1 onion, finely sliced
2 green chilies, slit
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 cup fresh cream
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.