Hyderabadi Türlü

Ingredients

In this adaptation of Türlü to Hyderabadi cuisine, we incorporate the unique flavors and spices of Hyderabadi cuisine. The original Turkish dish is typically prepared with Mediterranean herbs and spices, while the Hyderabadi version includes a blend of aromatic spices such as cumin, coriander, turmeric, and red chili powder. This adaptation also incorporates the use of traditional Hyderabadi ingredients like curry leaves, tamarind, and coconut milk to enhance the flavors and create a distinct taste profile. We alse have the original recipe for Türlü, so you can check it out.

• 2 cups (400g) mixed vegetables (carrots, potatoes, cauliflower, green beans) 2 cups (400g) mixed vegetables (carrots, potatoes, cauliflower, green beans)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 green chilies, slit 2 green chilies, slit
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 cup coconut milk 1/2 cup coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• A handful of curry leaves A handful of curry leaves
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 4g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan and add cumin seeds. Let them splutter.
2. 2.
   Add chopped onions and sauté until golden brown.
3. 3.
   Add ginger-garlic paste and sauté for a minute.
4. 4.
   Add tomato puree and cook until the oil separates.
5. 5.
   Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Add the mixed vegetables and stir to coat them with the spice mixture.
7. 7.
   Cover the pan and cook on low heat until the vegetables are tender.
8. 8.
   Add coconut milk, tamarind paste, and curry leaves. Mix well.
9. 9.
   Cook for another 5 minutes, allowing the flavors to blend together.
10. 10.
    Garnish with fresh cilantro leaves.
11. 11.
    Serve hot with rice or Indian breads.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Tamarind paste — Soak tamarind pulp in warm water for 10 minutes, then strain and use the paste.

Tips & Tricks

• You can customize the vegetable selection based on seasonal availability.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) at the end of cooking.
• Serve Hyderabadi Türlü with a side of raita (yogurt dip) and papadums for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve Hyderabadi Türlü hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Present the Hyderabadi Türlü in a vibrant serving dish, allowing the colorful vegetables to shine through. Sprinkle some roasted cumin powder on top for an extra burst of flavor and visual appeal.