KAARI GRAVY

KAARI GRAVY

A fragrant South Indian-style curry-leaf gravy made with Namak Mirch Kaari Masala and finished with creamy coconut milk.

Ingredients

  • 4–5 tbsp oil
  • 1.2 kg chicken/meat with bones
  • 1–2 curry leaf stems
  • Namak Mirch Kaari Masala (1 packet)
  • 1¼ cups water + 3 tbsp water
  • 1 tbsp coconut milk powder

Method

  1. In a pan, add the oil and curry leaves and fry the Namak Mirch Kaari Masala — you should start smelling the aroma, approximately 5–7 minutes on a low flame.
  2. Once done, add the chicken and coat it completely in the fried masala. Let it simmer on low heat until you see oil come to the top.
  3. Pour in 1.25 cups of water and let the chicken get tender. Cook until you have at least 1 cup of water left. At this point, if you want more heat, add red chilli powder to taste.
  4. Make a paste using the 3 tbsp water and coconut milk powder and add it to the gravy. Stir well to avoid lumps and simmer on a low flame for 5–10 minutes.
  5. Serve with kaarak roti or white rice.
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Make it with Namak Mirch

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Frequently Asked Questions

Can I make kaari gravy ahead of time?
Yes — the gravy reheats well. Cook it fully, let it cool, and refrigerate. When reheating, add a splash of water if needed and warm gently on a low flame.
How do I know when the Namak Mirch Kaari Masala is properly fried?
Fry the Namak Mirch Kaari Masala in oil with curry leaves on a low flame for about 5–7 minutes — you'll know it's ready when you start smelling its aroma.
What should I serve kaari gravy with?
Serve it with kaarak roti or white rice, as stated in the recipe.