This palakkadan kaai char receipe is a gravy type food item and is used as a best side dish along with ghee rice , malabar briyani etc. In this varieties of vegetables are used along with the bones and fats of lamb . It has very good aroma and a tongue tingling taste. In any festive occasions briyani's without kaai chaar is unimaginable for a palakkadan malayali..
Onion - 2 ( big )
Tomato - 4
Brinjal - 4
Mango - 1 (big )
Ash guard - 1/2 kg
Banana (raw ) - 1
Potato - 2
Green chillies - 5
Ginger garlic paste - 2 tbsp
Curry leaves and corriander leaves - As needed
Sambar dhal - 150 gms
Bengal gram - 50 gms
Mustard - 2 tsps
Fenugreek - 1 tsp
Fennel - 1 tsp
Oil - 2 tbsp
Chilly powder - 1 tbsp
Corriander powder - 2 tsp
Turmeric powder - 1 tsp
Garam masala - 1 2 tsp
Bones and fats of lamb - 250 gms
Grinded coconut - 2 cup
First take a pressure cooker and cook sambar dhal and bengal gram along with some sliced onion , ginger garlic paste , 2 green chillies and also cleaned bones and fats of lamb. Cook for 3 - 4 whistle in a low flame. Open the cooker to check whether it is fully cooked.
Now take a hard bottomed vessel, pour 2 tbsp of oil , fry mustard, fenugreek , fennel and curry leaves. After two seconds add green chillies and sliced onion and saute well.
After the onion turns golden brown add ginger garlic paste and saute well . Also add tomatoes and saute well .
Now cut all the vegetables and wash well using turmeric powder, Take care to cut the vegetables in a bigger size than normal.
When the tomatoes are cooked well, add chilly powder , corriander powder ,garam masala , turmeric powder and salt and saute well . Now add the cut vegetables to it and saute well.
Take care that the masala doesn't get burnt . Saute it for 3 - 5 minutes until the vegetables gets finely mixed with the masala . Now add enough water for the vegetables to get cooked.
Cover it and let it cook for 8 - 10 minutes . Inbetween open the lid and mix well . After the vegetables are cooked well add the cooked dhal to the vegetables.
Also add the tamarind juice if raw mango is not used . Also add grinded coconut to it . Close the lid for few more minutes . Now add 1/2 tsp of garam masala and corriander leaves and also 1 - 2 tsp of ghee (optional )..
Now the tongue tingling palakkadan kaai chaar is ready to serve along with main dish.