Kozhi Peralan |Chicken Peralan

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Curry

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kerala Olan- Onam Sadhya Recipe

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Curry

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kerala Olan

Ash gourd and Red cowpeas in coconut milk
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Vanpayar / Red gram /cowpeas - 1/4 cup
2. Ash gourd /Kumbalanga ,cubed- 1 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Water ( or thin coconut milk)- as required
5. Thick coconut milk - 1 cup
6. Curry leaves- few
7. Coconut oil- as required
8. Salt - to taste

Instructions:

Soak the cowpeas /vanpayar in plenty of water for about 8 to 10 hours or overnight.Cook until tender,drain and keep aside.

In a manchatti /clay pot cook the ash gourd ,green chilies ,salt and sufficient amount of water( or thin coconut milk).When it is done add the cooked cowpeas and mix gently.

Now add the thick coconut milk and mix well.Do not boil.Switch off the stove,  add 1 tsp coconut oil  and curry leaves.Add more salt if required.Serve with rice.

NOTE

• Adjust the number of green chilies according to your taste.
  

Kaalan | Kalan - Onam Sadhya Special

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Curry

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Kaalan | Kalan

Kerala style plantain and elephant yam in yoghurt-coconut sauce.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 4 to 5
Ingredients:

1. Chena/ Elephant Yam ,cut into small cubes- 1/3 cup
2. Plantian / Ethakaya, thinly sliced - 1/3 cup
3. Green chilies,sliced- 3 to 4( or according to taste)
4. Turmeric powder - 1/4 tsp
5. Black pepper powder - 3/4 tsp
6. Kashmiri chili powder - 1/4 tsp
7. Curry leaves- 2 sprigs
8. Yogurt- 2 cups
9. Fenugreek powder- 1/4 tsp( roasted and powdered)
10. Salt - to taste
11. Water - as required

For Coconut paste:

1. Grated coconut - 1/2 cup
2. Cumin seeds - 1/4 tsp
3. Water - as required

For Tempering:

1. Coconut oil  /  Ghee- as required
2. Mustard seeds - 1/2 tsp
3. Dry Red chilies - 3 to 4
4. Curry leaves- 1 sprig

Instructions:

Cook Elephant yam and plantain along with green chilies, turmeric powder, black pepper powder, Kashmiri chili powder, curry leaves, sufficient quantity of water and salt to taste.Cook until it is done and the water is almost completely evaporated.Gently mash the vegetables using the back of the ladle.

Grind together the ingredients listed under ' For coconut paste' to form a smooth paste.

Now add the prepared coconut paste and mix well.Cook for about  2 to 3 minutes.( Do not bring it a boil.)

Gradually add the beaten yogurt, stirring well as you do so.Switch off the stove and stir well.Add  more salt as required.

Heat oil in a pan, add mustard seeds and let it splutter.Add dry red chilies and curry leaves.

Add this to the curry .Finally add the fenugreek powder and mix well.Serve with rice.

NOTES

• For best results, use sour yogurt.
• Adjust the number of green chilies according to your taste.

Nadan Chicken Curry / Kerala Chicken Curry

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Curry

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Nadan Chicken Curry

Kerala style spicy Chicken curry.
Cooking Time: 50 to 60 minutes
Prep Time: 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,medium pieces- 600 to 700 gms
2. Ginger,finely chopped - 1.5 tsp
3. Garlic ,finely chopped - 1.5 tsp
4. Green chilies,cut vertically - 1 or 2( according to taste)
5. Curry leaves - 2 sprigs
6. Shallots,sliced - 1/2 cup
7. Onion ,sliced - 2 cups ( 2 large)
8. Coconut,sliced - 1/4 to 1/3 cup
9. Turmeric powder - 1/2 tsp
10. Coriander powder - 1 tbsp
11. Kashmiri chili powder- 1.5 tbsp(see notes)
12. Garam masala powder - 1.5 tsp
13. Tomato ,chopped - 1/2 cup( 1 medium)
14. Water - as required
15. Curry leaves - 1 sprig
16. Salt - to taste
17. Coconut oil - as required

For Marination:

1. Kashmiri chili powder- 1/2 tsp
2. Black pepper powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Ginger -garlic paste - 3/4 tsp
5. Salt - to taste
6. Water -2 to 3 tsp

Instructions:

In a bowl add the chicken along with the all the  ingredients listed under ' for marination'.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots

Saute until shallots turn soft.Next add onion and mix well.

Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)

Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi.

NOTES

• For best results , use homemade garam masala , you can find the recipe here.
• I used 2 tbsp Kashmiri chili powder as we wanted it really spicy.Adjust the amount of Kashmiri chili powder according to your taste.
  

Vellarikka Manga Curry

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Curry

Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Vellarikka Manga Curry

Kerala style cucumber and raw mango curry.
Cooking Time: 20 minutes
Prep Time: 5 minutes
Serves: 2 to 3
Ingredients:

1. Vellarikka/cucumber,diced- 1/2 cup
2. Raw Mango,sliced - 1/4 cup( 1 small)
3. Green chilies,cut vertically - 1 or 2 ( according to taste)
4. Turmeric powder - 1/4 tsp
5. Water - 3/4 cup( or as required)
6. Salt - to taste

For coconut paste:

1. Grated coconut- 1/2 cup
2. Cumin seeds - 1/8 tsp
3. Water - as required

For Tempering:

1. Coconut oil- as required
2. Mustard seeds - 1/4 tsp
3. Curry leaves - Few
4. Shallots,sliced - 2
5. Dry red chilies- 2

Instructions:

Cook vellarikka/cucumber and raw mango with green chilies,turmeric powder and sufficient quantity of water( about 3/4 cup).

Grind together grated coconut and cumin seeds with sufficient quantity of water to form a smooth paste.

Once cucumber/vellarikka is cooked add the prepared coconut paste and salt to taste.Mix well and bring it to just under a boil. ( Do not boil the curry)

Heat oil in a pan and add mustard seeds ,let it splutter.Next add the curry leaves,shallots and dry red chilies.Saute until shallots turn golden brown.Add this to the curry and keep covered for few minutes for the flavors to mingle.Serve with rice.

NOTES

• As the curry cools,it will thicken further.Therefore adjust the amount of water according to the consistency required.

Nadan Mutton Curry | Kerala Style Mutton Curry | Step by Step Recipe

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Curry

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.

Nadan Mutton Curry

Kerala style,spicy Mutton curry
Prep Time: 10 minutes
Cooking Time: 40 minutes
Serves: 3 to 4
Ingredients:

1. Mutton,cut into medium pieces-500 gms
2. Turmeric powder - 1/2 tsp
3. Ginger - garlic paste - 1 tsp
4. Green chilies,sliced - 1 ( or according to taste)
5. Shallots,sliced - 1/2 cup
6. Curry leaves - 1 or 2 sprigs
7. Water - as required


8. Mustard seeds - 1/4 tsp
9. Curry leaves - 1 or 2 sprigs
10. Green chilies,sliced - 1 or 2( or according to taste)
11. Ginger,julienned - 1" piece
12. Garlic,sliced - 3 large cloves
13. Onion ,thinly sliced - 1 cup( 1 large)
14. Coconut,sliced - 2 to 3 tbsp
15. Kashmiri chili powder - 1/4 to 1/2 tsp (optional)
16. Tomato,chopped - 1/4 cup( one small)
17. Coconut oil - 1 tsp
18. Salt - to taste
19. Oil - as required

To roast and grind:

1. Dry red chilies- 4 ( see notes)
2. Coriander seeds -1 and 1/2 tsp
3. Cinnamon - 1/2" piece
4. Cumin seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Cloves- 2
7. Black peppercorns - 1/2 to 3/4 tsp

Instructions:

Heat a heavy bottomed pan and dry roast all the ingredients listed under " To roast and grind",stirring continuously for 2 to 3 minutes.Allow this to cool completely and grind to form a fine powder.

In a pressure cooker add the prepared masala powder,mutton,turmeric powder,ginger-garlic paste,one green chili,shallots , curry leaves ,salt to taste and sufficient amount of water( about 3/4 to 1 cup).Cook until mutton is done.( For best result, cook covered in a heavy bottomed pan for about 45 to 60 minutes.).Set aside.

Heat oil in a claypot/manchatti.Add mustard seeds and let it splutter.Add curry leaves,green chilies,ginger and garlic.Saute for few seconds.

Next add onion and sliced coconut . Cook until onion turns soft ,stirring frequently .(Onions should turn really soft and  it will take about 15 to 18 minutes over medium low flame.)

Next add chopped tomato and mix well.

Cook until tomato turns mushy.Add kashmiri chili powder,if using and saute for about 1 minute.

Add the cooked mutton along with the stock into the onion mixture.Add more salt if required.Mix well  until combined.

Cover and cook over medium flame for about 10 to 12 minutes or until gravy turns thick.Finally add 1 tsp coconut oil and few curry leaves , switch off the stove.Serve with rice or Ari pathiri or kerala parotta.

NOTES

• Adjust the amount of green chilies and black pepper according to your taste.
• Use dry Kashmiri red chilies for a rich red color.It is milder in taste compared to regular red chilies.