Believed to have its roots in the Moghul era, dopiaza is a traditional curry that is based on chunks of meat simmered in a creamy and spicy yogurt gravy with onions. The name of this dish translates to two onions or double onions, referring to the specific method of preparation which calls for using fried onions at one stage, and raw, chopped onions at another stage of the cooking process.
Chicken, lamb, mutton, or even fish can be used in this curry along with plain yogurt, onions, ginger, garlic, and spices such as turmeric, cumin seeds, coriander seeds, chili powder, garam masala powder, and cilantro leaves. Dopiaza can also be made without meat, using vegetables such as okra instead of the meat.
Originating from the Chettinad region of Tamil Nadu, Chettinad kozhi is a traditional curry dish prepared with chicken as the main ingredient. The meat is marinated in turmeric, yogurt, and a paste that's made with a combination of coconut, red chili peppers, cumin, coriander, poppy seeds, tomatoes, black pepper, fennel, onions, garlic, lemon juice, and oil.
Once done, this spicy curry is served garnished with curry leaves or coriander leaves. It's usually accompanied by paratha or boiled rice on the side. Chettinad kozhi is often made for special occasions in the area.
Kozhi curry is a traditional curry originating from Kerala. The stew is made with a combination of chicken pieces (marinated in chili powder and salt), onions, ginger-garlic paste, green chili peppers, coriander powder, chicken masala powder, curry leaves, coconut oil, coconut milk, and turmeric powder.
The ingredients are slowly cooked in coconut milk until tender and the gravy develops a reddish color, and the curry is then served hot. It's recommended to accompany the dish with steamed rice, paratha, or roti on the side.
Hyderabadi haleem is an Indian savory stew originating from Hyderabad, where it was brought over by the Chaush people during the rule of the Nizams. The dish is made with meat, lentils, and wheat, and it's usually slow-cooked in a single pot overnight.
Mutton, beef, and goat are traditional choices, but chicken can also be used. Cracked wheat and pearl barley are often used as grains, while spices and herbs used in Hyderabadi haleem often include garam masala, turmeric, cumin, coriander, mint, and black pepper.
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