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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 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 871kcal

Ingredients

  • cup oil
  • ½ tablespoon green chilli paste as per taste
  • 1 tablespoon ginger garlic paste
  • 2-3 twigs curry leaves
  • 1 medium onion cut in chunks
  • ½ kg lamb or any other meat
  • 1 to 1½ cup Kari masala depending on the amount of gravy required
  • 3 cup water
  • ¾ - 1 can coconut milk
  • 1 cups water as needed
  • 2-3 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

Instructions

For Kaari

  • In a pot heat oil and add chili, ginger & garlic along with curry leaves, stir it for a minute. Now add sliced onion and fry onion for 3-4 minutes until soft.
  • Then, fry the meat in the pot, stirring frequently on high heat until the color changes.
  • At this point add kaari masala to the pot. Fry the masala with the meat on low heat, stirring constantly for a few seconds. Since we pre-roasted the masala before grinding, this will be quick. (Be mindful, as the masala can burn quickly.)
  • Add water to the pot and bring it to boil, then reduce heat to medium-low and cook for 30 -45 minutes until meat is tender.
  • Pour in the canned coconut milk and tamarind pulp. To adjust the desired consistency of the kaari, simply add more water for a thinner consistency or more coconut milk for a richer flavor.
  • Simmer for 10-15 minutes until oil separates on the top. Curry is ready.

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.

Video

Notes

Check my Kaari masala recipe.
  • Mutton: Kaari tastes best when cooked with mutton or lamb. But you can use chicken and beef.
  • Coconut Milk: Feel free to substitute with coconut powder.
  • If you use a ready-made kari masala mix then you might need to tweak this recipe with some extra red chili powder, turmeric powder, coriander powder, and whole spices. Just add these in tempering when we fry masala. Also, fry the masala well in oil before adding meat as many ready-made masalas are not roasted well.
  • You can fry the kaari masala first and add the meat later, that's fine.
  • If you like a reddish color, add some Kashmiri chili powder.
  • The amount of kaari masala used in the recipe depends on how much gravy you want. For a meat lover family, 1 cup of masala for 500g of meat is enough. If you want loads of soupy gravy, then you can add up to 1.5 cups of masala.
  • If you like spicy curry add ½ teaspoon red chilli powder in tempering.

Nutrition

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