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.
Grind the garlic, ginger and onion with a little water to a fine paste. Set aside.
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.
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.
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.
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.
Serve with biryani or ghee rice.
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Dalcha, Dalcha Recipe for Biryani, Mutton Dalcha Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Recipe for Mutton Dalcha. Side dish served for biryani. Mutton Dalcha with lentils, meat and veggies. Tamil Style recipe.
Ingredients
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
- 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.
- 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.
- 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.
- Add in the veggies – brinjal, mango and raw plantain. Add in little water and simmer for 15 minutes covered with a lid.
- 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
Turned out so well…worth all the effort. Thank you.
Thank you!
Looks pretty simple to make. I shall try it soon.
Thank you
Thank you! Hope you like it.
Awesome recipe. 👌👍. very useful with the correct combination of ingredients.
★★★★★
Thank you!
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?
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!
This is absolutely the best one.Thanks.
Thank you!
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.
Awww…..Thats so nice of you to say. Thank you so much. Your message means a lot to me.