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kaari ChawAL
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4.89 from 9 votes

Kaari Chawal Recipe

A unique nut and coconut based curry that can be eaten with Karak bread and rice.
Course Main Course
Cuisine Bohra Cuisine, Bohra Recipes
Keyword bohra, Kari chawal, lamb curry recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 871kcal


For meat:

  • ½ kg lamb or any other meat
  • 1 tablespoon green chilli paste
  • 1 tablespoon ginger garlic paste
  • 1 medium onion cut in chunks
  • 1 cup water
  • 2 tablespoon oil

For gravy

  • 1 ¾ cup Kari masala
  • cup oil
  • 2-3 twigs curry leaves
  • cup (75 grams) coconut milk powder
  • 3 cups water or more
  • 2 tablespoon tamarind water

For Cumin Rice

  • 400 gram or 2 cups rice
  • Salt to taste
  • 5-6 peppercorn
  • 4 cloves
  • teaspoon cumin seeds
  • 2 tablespoon oil
  • 1 tablespoon desiccated coconut
  • 4 tablespoon fried onion for garnish


For Kaari

  • Boil meat with ginger, garlic, green chilli paste and onions until tender. When tender stir for few minutes to dissolve onions. Set aside.
  • In a thick bottomed skillet fry kaari masala, red chilli and curry leaves on low flame. Stir constantly until fragrant. Add a little water if masala is burning.
  • Next add meat to the gravy. Fry until you see a little oil bubbling from sides.
  • Add coconut milk little by little with stirring.
  • Cook curry for 15 minutes on medium flame until oil separates. Serve with lemon, Cumin Rice and karak double roti (bread).

For Coconut rice

  • Wash and soak rice for 20 minutes.
  • Boil water in a large pot, add salt, cumin, pepper, cloves and rice.When rice are 80% cooked strain rice and discard water.
  • In the same pot heat oil,add desiccated coconut, give all a stir. Next , mix in boiled rice.
  • Cover and dum rice for 5-7 minutes until steam rises. Coconut rice for Kaari chawal is ready, garnish with fried onions and serve.


Check my Kaari masala recipe.
If using ready masala, then you might need to add more red chilli, turmeric and coriander and cumin powder in tempering.
If you like spicy curry add ½ teaspoon red chilli powder in tempering.
If using chicken to make kaari, just marinate chicken in ginger, garlic and chilli paste for 20 minutes. And add marinated chicken in tempering of gravy.


Serving: 1bowl | Calories: 871kcal | Carbohydrates: 71g | Protein: 22g | Fat: 57g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 115mg | Potassium: 193mg | Fiber: 5g | Sugar: 5g | Vitamin A: 28IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 3mg