Khurdi traces its roots to the Bohra households of Gujarat and Kathiawar, where goat meat was commonly consumed, and no part of the animal went to waste. This dish likely originated as a practical and nourishing way to utilize mutton bones and trotters, extracting both flavor and nutrition. The inclusion of milk may seem unusual, but it serves a specific purpose: to enrich the broth, neutralize gaminess, and create the pale, almost pearly white hue that defines a good Khurdi. Khurdi evolved as a winter remedy and post-partum tonic, given its warming properties and the calcium-rich benefits of bone broth. Khurdi was often made in large pots for family gatherings, especially on Sundays. It was typically paired with Masoor Dal Khichdi, whose earthy, spiced softness perfectly complements the creamy Khurdi.
Ingredients
- For the Mutton Broth
- • 500g mutton bones (marrow bones or trotters)
- • 1½ tbsp ginger garlic paste
- • 2 green chillies, slit
- • 1 small cinnamon stick
- • 2 cloves
- • 1 black cardamom
- • Salt to taste
- • Water, as required to cover the bones
- For the Khurdi Base
- • 3 tbsp ghee
- • 1 tsp cumin seeds (jeera)
- • 2 medium white onions, finely chopped
- • 2 tbsp wheat flour
- • 2 3 whole green chillies
- • 1 tej patta (bay leaf)
- • 2 cups full fat milk (or more as needed to whiten the broth)
- • Salt as per taste
- • Fresh mint leaves (phudina), for garnish
- • Lemon wedges, to serve
Method / Instructions
- 1. Prepare the Mutton Broth: In a large pot, combine the mutton bones, ginger-garlic paste, green chillies, whole spices, and salt to taste. Add enough water to cover and boil until the meat is 80% tender and the broth is flavorful, about 45–60 minutes. Strain and reserve the meat and stock separately.
- 2. Prepare the Khurdi Base: Heat ghee in a heavy-bottomed pot and add cumin seeds. Once they splutter, add chopped white onion and sauté until translucent. Add wheat flour and sauté until it releases a nutty aroma and the ghee begins to shine.
- 3. Combine the Broth and Seasonings: Add the reserved mutton pieces and broth to the flour mixture. Stir well, then add whole green chillies and bay leaf. Bring to a boil, then reduce the heat to medium.
- 4. Add the Milk and Simmer: Slowly pour in the milk, stirring constantly, until the broth turns pale white and creamy. Adjust salt to taste and simmer on low heat for 30 minutes, until the flavours are fully integrated and ghee floats on top.
- 5. Garnish and Serve: Turn off the heat and add fresh mint leaves just before serving. Serve hot with lemon wedges on the side.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| 🔥 Calories | 118 Kcal |
| 💪 Protein | 4.8 g |
| 🌾 Carbohydrates | 4.5 g |
| 🥑 Total Fat | 9.2 g |
| 🧈 Saturated Fat | 5.1 g |
| 🌱 Dietary Fiber | 0.5 g |
| 🍬 Sugars | 1.9 g |
| 🧂 Sodium | 230 mg |
Chef's Note
The consistency should be pourable - not too thick, not too watery. Adjust milk or broth accordingly.
Tips & Tricks
For a deeper flavor, simmer the bones longer before proceeding with the base. You may also add a few soaked almonds or crushed peppercorns for a slight twist. Best served with Masoor Dal Khichdi or Broon Pav.