Tuesday, 24 April 2012

"Varutharacha Kozhi" Curry (Traditional Fare)

Chicken: 500 g cut into bite-size pieces
Coconut: ½ grated
Coriander seeds: 1 tbsp
Dry red chilli: 6
Whole black pepper: 2 tsps
Fennel: 1 tsp
Cardamom: 2
Cloves: 4
Cinnamon: 1”piece
Shallots: 1 cup sliced
Garlic: 10 pods
Ginger: 1’piece
Turmeric powder: 1/2tsp
Curry leaves
Coconut oil: 2 tbsp
Salt to taste


To make the masala paste, first, dry roast coconut, coriander seeds, pepper, chilli, cardamom, cloves, fennel, cinnamon, a few curry leaves, ginger, garlic & shallots to a deep brown colour. Cool & grind without water.(This will give the paste a rich colour.)
In a kadai, pour oil, add chicken, stir till it changes colour.
Add turmeric powder, a cup of hot water.
Cover & cook till 3/4th done.
Now, put in the ground paste & add water according to the consistency you require.
Add salt & a few curry leaves, simmer on low flame till oil clears on top.
Serve with rice, idiappam or tapioca.
I prefer to use whole coriander & spices for the flavour they impart to the dish, also, you don’t have to worry about adulteration.

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