Curry

Varutharacha Kozhi Curry/Chicken in roasted and Ground Coconut Paste

Varutharacha Kozhi Curry is an authentic malabar dish, where roasted and ground coconut is used as the base for the curry. This type of curry can also be prepared by replacing Chicken with other vegetables or eggs. In my childhood days, this was a common curry for many get-togethers. So bit of nostalgia pops up when I make it.. 🙂

Ingredients:

    For Curry

  1. Chicken : 1/2 Kg
  2. Onion : 1 No
  3. Tomato : 1 No.
  4. Ginger : 1 small piece
  5. Green Chillies : 2 Nos.
  6. Curry Leaves : 5-6
  7. Salt : 2 teaspoon (for taste)
  8. Chilli Powder : 1 teaspoon
  9. Turmeric : 1/2 teaspoon
  10. Curd : 2 teaspoons
  11. Water : 2-3 cups
    For Seasoning

  1. Mustard : 1/2 teaspoon
  2. Curry Leaves : 4-5 Nos.
  3. Red Chilli : 1 No.
  4. Oil : 3 teaspoons
    For Frying:

  1. Grated coconut : 2 Cups
  2. Black Pepper : 2 teaspoons
  3. Garlic : 6-7 Nos.
  4. Onion : 1/2 No. (Sliced)
  5. Red Chillies : 5-6 Nos.
  6. Fenugreek : 1/4 teaspoon
  7. Cumin Seeds : 1 teaspoon
  8. Curry Leaves : 4-5 leaves.
  9. Oil(coconut) : 2 tablespoons.
  10. Corriander Powder : 3 teaspoons

Preparation:
Step 1: Frying Grated Coconut
Keep a frying pan on medium flame/heat and add all ingredients above in the “For Frying” section except corriander powder. Keep on stirring till the color changes and becomes slightly more than brown. Keep in mind that the curry will not be perfect if you stop frying when it is golden brown or over fry and becomes black. Once the color changes from brown add coriander powder and switch off the flame. Mix well and keep it aside for grinding. After 5-10 minutes grind this coconut mix in a mixer-grinder using 1 cup of water.

Step 2: Marinate Chicken
Wash and cut chicken to small pieces. Add chilli powder, turmeric and 1 teaspoon salt and mix well. On flame/heat keep a pressure cooker, add the marinated chicken and switch off after one whistle.

Step 3: Mixing
Cut onion in to thin slices and tomato to small pieces. In pressure cooker (from Step 2), add onion, tomato, ginger, green chilli, curry leaves, salt (add only 1/2 teaspoon and add the rest later if needed), coconut mix from Step 1, remaining water and mix well. Keep this pressure cooker on medium flame/heat and wait for 1 whistle. Take out from the flame and wait for 10-15 minutes and then open. Again keep on flame/heat and add curd and mix well. Check the salt, add if required. If the gravy is too thick you can add some water and keep it on low flame for some more time.

Step 4: Final Touch
Keep small pan on flame/heat and add oil. Once it is hot, add mustard and allow it to pop up. Add curry leaves and red chilli. Pour this mix to the Curry from Step 3

Enjoy with Pathiri or Nei Pathal!!

1 Comment

1 Comment

  1. Meena

    July 31, 2015 at 9:34 am

    Luks absolutely delicious, I bet it tastes that way too

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I love cooking and trying out various recipes, and also to come up with ways to achieve good results in reasonable time and effort 🙂 All of the recipes I post here were tried out by me at least 2-3 times (if not a few dozen times) before I was happy with a simple method which gives me good results. Hope you enjoy making these dishes. Would be thrilled if you let me know in the comments how your experiment went. If you have recipe requests for any Malabar dishes, please contact me and I’ll make every effort to get the recipe, try it out and post it here.

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