Kaari : Boil meat with ginger, garlic, green chilli paste and onions until tender and onions are dissolved. In a thick bottomed skillet fry kaari masala, red chilli, green chillies and curry leave on low flame. Add meat to the gravy. Add tamarind paste then add coconut milk whilst stirring. Cook curry on medium flame until oil separates. Serve with lemon, Cumin Rice and karak double roti (bread).

Coconut Rice: Wash and soak rice, in a large pot, add salt, cumin, pepper, cloves and rice. When rice is 80% cooked strain rice. Heat oil, add desiccated coconut, give all astir, 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.