KERALA CHICKEN CURRY
Kerala Chicken
Serves: 4
Cooking time (approx.): 28 minutes
Style: Kerala Non-Vegetarian
>12 medium sized pieces (about 800 grams) of chicken
>2 medium onion(s) sliced
>2 cup(s) grated coconut
>8 cloves garlic
>1 tablespoon(s) each of coriander and red chilli powders
>1 tablespoon(s) juliennes of ginger
>2 green chilli(es) slit
>2 whole red chilli(es)
>1 teaspoon(s) turmeric powder
>12 curry leaves
>2 tablespoon(s) oil
>2 cup(s) water
salt to taste
finely chopped coriander leave
s for garnishing (optional)
1.Heat half the oil in a heavy-bottomed pan
on medium level till hot. Add the
garlic, coriander and red chilli powders al
ong with the grated coconut. Roast on
low heat while stirring frequently till
the coconut is evenly dark brown and
aromatic. Allow to cool and grind with
little water to make a thick paste.
2.Heat the remaining oil in
the same pan and add the curry leaves, ginger, green
chilli(es) along with the chopped onions
. Fry on medium level for about 3
minutes or till the onions
are light brown in color.
3.Add the chicken, turmeric powder, whole red chilli(es),
water and the coconut
paste. Sprinkle salt to taste. Mix well.
Cover and cook on low heat for about 25
minutes or till the ch
icken is tenderised.
Garnish with finely chopped coriander.
Kootucurry
Ingredients
>Kadala (Bengal gram) - 50 gms (soak overnight)
>Raw banana, White pumpkin, beans, - 3 cups
>Yellow pumpkin, snake gourd et cut into small pieces
>Red chillies - 6
>Coriander
>powder - 2 tsp
>Urad dal (black gram) - 2 tsp
>Chana dal - 2 tsp
>Turmeric powder - 1 tsp
>Til - 3 tsp
>Raw rice - 1 tsp
>Grated coconut - 6 tbsp
>Jaggery - 1 piece (lemon-sized)
>Oil - 3 tbsp
>Tamarind - the size of a gooseberry
>Mustard - ½ tsp
Curry leaves, salt, - as required
Asafoetida
Method of Preparation
Fry coriander, urad dal, turmeric, asaf
oetida, chana dal, rice, coconut, red
chilies in a little oil. Clean
til and fry it. Grind all these into a rough
paste. Cut vegetables into small pieces and
mix with jaggery and salt. Cook with
required amount of water. Boil the Be
ngal gram. Now mix the vegetables and
cooked dal and place it over the fire
. Add the ground rough paste allow it to
boil. Season with mustard and curry leaves.
Chilli Prawns
Ingredients
>Prawns - 30 nos
>Salt - As reqd
>Red chilly powder - 1 tbsp
>Coriander powder - 1 tbsp
>Garam masala powder - 1 tbsp
>Turmeric powder - 1 tbsp
>Lemon juice from 1/2 a lime
>Rice flour - 1 tbsp
>Oil for frying - 4 tbsp
Preparation Method
1)De-shell the prawns and wash them.
2)Marinate them with all the ingredients for 30 mins.
3)Place a pan on flame and add oil to shallow fry it on a low flame.
4)Cook for 5 mins.
5)Turn the prawns and leave it to cook for another 5 mins.
:- Serve hot
Kerala Chicken
Serves: 4
Cooking time (approx.): 28 minutes
Style: Kerala Non-Vegetarian
>12 medium sized pieces (about 800 grams) of chicken
>2 medium onion(s) sliced
>2 cup(s) grated coconut
>8 cloves garlic
>1 tablespoon(s) each of coriander and red chilli powders
>1 tablespoon(s) juliennes of ginger
>2 green chilli(es) slit
>2 whole red chilli(es)
>1 teaspoon(s) turmeric powder
>12 curry leaves
>2 tablespoon(s) oil
>2 cup(s) water
salt to taste
finely chopped coriander leave
s for garnishing (optional)
1.Heat half the oil in a heavy-bottomed pan
on medium level till hot. Add the
garlic, coriander and red chilli powders al
ong with the grated coconut. Roast on
low heat while stirring frequently till
the coconut is evenly dark brown and
aromatic. Allow to cool and grind with
little water to make a thick paste.
2.Heat the remaining oil in
the same pan and add the curry leaves, ginger, green
chilli(es) along with the chopped onions
. Fry on medium level for about 3
minutes or till the onions
are light brown in color.
3.Add the chicken, turmeric powder, whole red chilli(es),
water and the coconut
paste. Sprinkle salt to taste. Mix well.
Cover and cook on low heat for about 25
minutes or till the ch
icken is tenderised.
Garnish with finely chopped coriander.
Kootucurry
Ingredients
>Kadala (Bengal gram) - 50 gms (soak overnight)
>Raw banana, White pumpkin, beans, - 3 cups
>Yellow pumpkin, snake gourd et cut into small pieces
>Red chillies - 6
>Coriander
>powder - 2 tsp
>Urad dal (black gram) - 2 tsp
>Chana dal - 2 tsp
>Turmeric powder - 1 tsp
>Til - 3 tsp
>Raw rice - 1 tsp
>Grated coconut - 6 tbsp
>Jaggery - 1 piece (lemon-sized)
>Oil - 3 tbsp
>Tamarind - the size of a gooseberry
>Mustard - ½ tsp
Curry leaves, salt, - as required
Asafoetida
Method of Preparation
Fry coriander, urad dal, turmeric, asaf
oetida, chana dal, rice, coconut, red
chilies in a little oil. Clean
til and fry it. Grind all these into a rough
paste. Cut vegetables into small pieces and
mix with jaggery and salt. Cook with
required amount of water. Boil the Be
ngal gram. Now mix the vegetables and
cooked dal and place it over the fire
. Add the ground rough paste allow it to
boil. Season with mustard and curry leaves.
Chilli Prawns
Ingredients
>Prawns - 30 nos
>Salt - As reqd
>Red chilly powder - 1 tbsp
>Coriander powder - 1 tbsp
>Garam masala powder - 1 tbsp
>Turmeric powder - 1 tbsp
>Lemon juice from 1/2 a lime
>Rice flour - 1 tbsp
>Oil for frying - 4 tbsp
Preparation Method
1)De-shell the prawns and wash them.
2)Marinate them with all the ingredients for 30 mins.
3)Place a pan on flame and add oil to shallow fry it on a low flame.
4)Cook for 5 mins.
5)Turn the prawns and leave it to cook for another 5 mins.
:- Serve hot
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