If you already have Kaari Masala prepared, making this Kaari Chawal is incredibly easy. Trust me, you’ll fall in love with this one-of-a-kind coconutty mutton curry.
Ingredients
The Bohra community spans the globe, and their recipes often reflect regional variations. Let’s explore the ingredients for this Kaari Chawal recipe.
Mutton: Kaari tastes best when cooked with mutton or lamb. But you can use chicken and beef with little compromise in taste. Coconut Milk: This recipe calls for coconut milk. Traditionally, it’s made by blending fresh or dried coconut with water and then straining it. However, for a quicker and easier option, I’m using canned coconut milk. Feel free to substitute with coconut powder. Kaari masala: I’m using homemade Kaari Masala in this recipe, but you can also use store-bought if you can find it at Bohra masala stores. 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. Onions: I am using pink sliced onions. Curry Leaves: Fresh curry leaves are recommended. You can find them at your nearby Indian store. Tamarind: For a sour note, you can add tamarind water, lemon juice, or yogurt.
So the authentic recipe varies regionally and is simply how your mother cooked and developed your taste buds. I don’t believe in dictating recipes but I believe everyone has a unique style so I tried to suggest all options.
How to make this recipe?
Follow these instructions, and you’ll be enjoying this flavorful dish in no time!
How to serve?
Kaari is served traditionally with Karak double roti and rice. I highly suggest making this recipe especially if you love coconut-based curries. If you have kids, serve it with noodles to enjoy mock khousay flavors.
Expert Tips
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 have leftover gravy, add some boiled noodles and top with chopped onions, slims chips, boiled eggs, and fried garlic, and enjoy!
If you try this Bohra Kaari Chawal recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best job. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
