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Dalcha, Dalcha Recipe for Biryani, Mutton Dalcha Recipe

July 6, 2016 by Suguna Vinodh 16 Comments

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dalcha-mutton-dalcha

The first time I had Dalcha was at Thahiras house. At most households in Coimbatore, it was only a raita and a chicken kurma or salna that was served. So this dalcha recipe was so new to me. Thahira told me that they would not eat biryani without this mutton dalcha as side dish. Many people have requested the recipe for Dalcha. Here it is! “Baai” veetu Mutton Dalcha.

Usually, Dalcha is made with mutton and a little bit of mutton fat. Dice the mutton into small pieces and set aside. Take a pressure pan and add in the mutton pieces. I did not add the mutton fat. Add it if using. Add in the toor dal and chana dal. Add in the water and cook for 5 whistles. Switch off the flame and wait for the pressure to release naturally.

dalcha-mutton-dalcha-cook

Grind the garlic, ginger and onion with a little water to a fine paste. Set aside.

dalcha-mutton-dalcha-ginger-garlic

Heat oil in a pan and add in the onions, curry leaves and green chillies. Fry for 3-4 minutes till the onions are soft. Add in the tomatoes and the onion-ginger-garlic paste. Fry for a couple of minutes.

dalcha-mutton-dalcha-gg-paste

Add in the red chilli powder and salt. Add in the garam masala / curry masala powder. I added my home made curry masala powder today. Add in 2 tablespoon of tamarind paste. I use home made tamarind paste which works so well and makes for one chore less everyday. Here is the recipe for homemade tamarind paste. Fry for a minute.

dalcha-mutton-dalcha-tamarind

Add in the veggies. I used raw mangoes and brinjal today. You can also add drumsticks, raw plantains etc. Add in little water and simmer for 15 minutes covered with a lid.

dalcha-mutton-dalcha-veggies

Add in the cooked dal-mutton mixture. Add in the ground coconut paste and let it simmer for a couple of minutes. Add in the coriander leaves and remove the pan from heat.

dalcha-mutton-dalcha-coriander

Serve with biryani or ghee rice.

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dalcha-mutton-dalcha-recipe

Dalcha, Dalcha Recipe for Biryani, Mutton Dalcha Recipe


★★★★★

5 from 2 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour
  • Yield: 6 servings 1x
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Description

Recipe for Mutton Dalcha. Side dish served for biryani. Mutton Dalcha with lentils, meat and veggies. Tamil Style recipe.


Ingredients

Scale

For Cooking Dal and Mutton

  • 100 grams mutton with bone
  • 1/4 cup chana dal
  • 1/4 cup toor dal
  • 1/2 teaspoon turmeric powder
  • 2 cups water

Ginger-Garlic-Onion Paste

  • 6 cloves garlic
  • 1 inch piece ginger
  • 1 medium size onion
  • 1/4 cup water to grind

Other Ingredients

  • 2 tablespoon vegetable oil
  • 1 medium sized onion, chopped
  • 2 green chillies, chopped
  • 2 sprigs curry leaves
  • 1 tomato, chopped
  • 2 teaspoon red chilli powder
  • 1 teaspoon garam masala / curry masala powder
  • 2 tablespoon tamarind paste
  • 1 teaspoon salt
  • 5 small brinjals, chopped
  • 1/2 of a raw mango, chopped
  • 1/2 of a raw plantain, chopped
  • 1/4 cup fresh coconut ground to a paste with 1/4 cup water

Instructions

  1. Take a pressure pan and add in the mutton pieces. Add in the toor dal and chana dal. Add in the water and cook for 5 whistles. Switch off the flame and wait for the pressure to release naturally.
  2. Heat oil in a pan and add in the onions, curry leaves and green chillies. Fry for 3-4 minutes till the onions are soft. Add in the tomatoes and the onion-ginger-garlic paste. Fry for a couple of minutes.
  3. Add in the red chilli powder. Add in the garam masala powder. Add in 2 tablespoon of tamarind paste and salt. Fry for a minute.
  4. Add in the veggies – brinjal, mango and raw plantain. Add in little water and simmer for 15 minutes covered with a lid.
  5. Add in the cooked dal-mutton mixture. Add in the ground coconut paste and let it simmer for a couple of minutes. Add in the coriander leaves and remove the pan from heat.
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Side Dish
  • Cuisine: South Indian

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Menaka says

    May 1, 2022 at 9:13 pm

    My all time fav recipe…worksout well

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 3, 2022 at 11:10 pm

      Thank you!

      Reply
  2. Karpagam says

    April 4, 2022 at 6:02 am

    This turned out so good, even without adding eggplant or raw mango. It was good with just plain rice too. Thanks for sharing the recipe.

    Reply
    • Suguna Vinodh says

      April 7, 2022 at 5:48 pm

      Thank you!

      Reply
  3. Krish says

    August 7, 2021 at 3:00 pm

    Turned out so well…worth all the effort. Thank you.

    Reply
    • Suguna Vinodh says

      August 7, 2021 at 3:37 pm

      Thank you!

      Reply
  4. Debjani Bagchi says

    August 12, 2020 at 7:10 am

    Looks pretty simple to make. I shall try it soon.

    Thank you

    Reply
    • Suguna Vinodh says

      August 12, 2020 at 10:42 pm

      Thank you! Hope you like it.

      Reply
  5. Evelyn says

    June 17, 2020 at 11:58 am

    Awesome recipe. 👌👍. very useful with the correct combination of ingredients.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 17, 2020 at 12:40 pm

      Thank you!

      Reply
  6. SK says

    May 9, 2018 at 6:54 pm

    Hi Suguna, first of all let me start of by saying your blog is a big inspiration. I have tried many recipes from the website and all were a big hit with the husband 🙂 and the credit goes to my kannama for inspiring me.

    I’m planning to make this recipe for a big family gathering this weekend. But may i know how do i make the ground coconut paste?

    Reply
    • Suguna Vinodh says

      May 10, 2018 at 12:36 am

      Thank you so much SK. Your comment means a lot to me.
      For the mutton Dalcha, fresh coconut needs to be ground,
      ¼ cup fresh coconut ground to a paste with ¼ cup water in a mixie until its smooth!

      Reply
  7. Raji Ravi says

    January 20, 2017 at 5:47 am

    This is absolutely the best one.Thanks.

    Reply
    • Suguna Vinodh says

      January 20, 2017 at 11:06 am

      Thank you!

      Reply
  8. Lalitha says

    July 9, 2016 at 5:46 pm

    I say a big GOD BLESS YOU, SUGUNA every time I take a print out of your super recipes and try them out and find them SO GOOD.Your website is so excellently designed and I wish I had ‘discovered’ it a long while ago.I found it while looking for a fool-proof recipe for koozh vathal!THANK YOU.

    Reply
    • Suguna Vinodh says

      July 9, 2016 at 10:27 pm

      Awww…..Thats so nice of you to say. Thank you so much. Your message means a lot to me.

      Reply

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HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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