Say Kari Chawal in front of any North Indian and they might just hear Kadhi Chawal and describe that gram flour and yoghurt-based dish they have with rice. But the first thing you need to know about Kari Chawal is that it is in no way related to or similar to Kadhi Chawal—except for the fact that both Kadhi and Kari are incomplete without that compulsory serving of rice on the side. No, Kari Chawal is actually a meat-based dish from the Dawoodi Bohra community of Gujarat and Maharashtra.
Kari Chawal is quite the gem of a dish and any member of the Bohri community will attest to this fact. So special is this dish that it is not just eaten regularly across Bohri homes, but is also served extensively during Ramadan Iftaars and Eid. In fact, Kari Chawal is also served as a part of the Jaman or main course in that grand culinary phenomenon called the Bohri Thaal.
So, what makes this Kari Chawal so special? It is definitely the fact that this curry sings with the flavours of mutton or lamb cooked in a coconut milk gravy. But the signature taste of Kari Chawal actually comes from a very unique spice blend called Kari Masala. Make with a multitude of nuts like cashews, seeds like sesame and whole spices including black peppercorns and red chillies, this Kari Masala provides the punch of underlining flavours that make this dish an outstanding one.
Video credit: YouTube/Chef Shakera
Wondering how to cook this dish up? Here’s the recipe.
Ingredients:
500g mutton
1 onion, chopped
1 tbsp ginger garlic paste
2 green chillies, chopped
2 tbsp oil
Salt, to taste
1 cup water
For the Kari Masala:-
½ cup gram flour
¾ cup cashew nuts
1/2 cup almonds
½ cup peanuts
2 tbsp sesame seeds
2 tbsp poppy seeds
2 tbsp pumpkin seeds
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
5 cloves
2 star anise
5-6 dry red chillies
2 tsp ginger powder
1 tsp turmeric powder
For the gravy:-
1 cup Kari Masala
½ cup oil
2 sprigs curry leaves
½ cup coconut milk
2-3 cups water
1 tsp tamarind paste
Method:
1. Start by making the Kari Masala.
2. Place all the spices, nuts and seeds in a large pan and put it on a low flame.
3. Dry roast the spices until brown, then switch off the flame and let them cool down.
4. Transfer the roasted ingredients into a grinder jar and grind to a fine powder.
5. Place the Kari Masala in a sealed jar until needed.
6. Now, to make the Kari, heat oil in a pressure cooker.
7. Add the onions, green chillies and ginger-garlic paste and saute for 5 minutes.
8. Add the mutton and saute for another 5 minutes.
9. Now add salt and water and pressure cook the mutton for 3-4 whistles.
10. Meanwhile, heat oil in a thick-bottomed wok or pan.
11. Add the curry leaves and Kari Masala and fry both while stirring constantly.
12. Once the spices release a bit of oil and turn aromatic, add the boiled mutton to the wok.
13. Mix well, then add the coconut milk, water and cover to cook for 10 minutes.
14. Finally, add the tamarind paste, mix well and cook for another 5-10 minutes.
15. Check the salt and switch off the flame.
16. Serve the Kari Chawal hot with cumin rice, kadak roti and salad.