A Traditional South Indian Easter Lunch Spread At Home

During Indian Easter festivities, families gather together to enjoy a delightful meal. The majority of dishes served are chicken and/or meat-based, with South Indian Meat Curries and Fries being beloved recipes. The reason for this is that many family members will have completed a 40-day Lenten fast on this day. Even if only a few dishes are prepared, the food is still rich in fragrant spices and fitting for the occasion.

What Dishes Would Be Included in a South Indian Easter Lunch

So, here are the steps to create a traditional South Indian Easter lunch:  

South Indian chicken curry with coconut milk

A delicious South Indian chicken curry is best enjoyed with appams or naans, but is especially satisfying when paired with plain biryani rice. 

Ingredients

• 500 gm chicken cut in desired pieces
• 4 tbsp coconut oil
• 2 large chopped onions 
• 2 large chopped tomatoes
• 1 green chilli sliced
• 3 tbsp ginger garlic paste
• 1 piece of star anise
• 5 cloves
• 4 pieces of cardamom
• 3-4 small cinnamon sticks
• 4 tsp of coriander powder
• 1 tsp garam masala powder
• 1 tsp turmeric powder
• 1 tsp freshly ground pepper powder
• 3 cups thick coconut milk fresh
• Salt 
• 1 cup chopped cilantro to garnish

Instructions

• Heat 2 tablespoons of oil in a pan over medium heat. 
• Add spices such as star anise, cardamom, cloves and cinnamon, along with onions and chilis. 
• Sauté until the onions turn golden brown. 
• Then, add ginger garlic paste and sauté for 2 to 3 minutes until the raw scent is gone. 
• Next, add coriander powder, garam masala, turmeric, and pepper. Sauté for about 1-2 minutes. 
• Add tomatoes and cook until they become mushy and blend well with the mixture in the pan. 
• Afterward, allow the mixture to cool a bit before blending all the contents in a blender. 
• Return the pan to the stove and add 1 tablespoon of oil and raw chicken. 
• Sauté the chicken until slightly browned, then pour the blended mixture over it, add coconut milk, and season the curry with salt. 
• Let the chicken cook on low heat. 
• Once the chicken is cooked, remove the pan from heat and garnish with cilantro.
• Pair this yummy curry with tasty Biryani rice. So, here’s the recipe for it.

Biryani Rice

Ingredients

• 3 cups basmati rice
• 1 large onion sliced 
• 4 tbsp of ghee 
• 1 cup cashews
• 1/2 cup raisins 
• 5 bay leaves
• 5 cloves
• 5 cardamom pods
• 2-3 pieces of cinnamon 
• 2 tsp turmeric powder
• 1/2 cup chopped cilantro to garnish
• 5 cups water 
• Salt

Instructions

• Boil the water in a pot, making sure you throw in the spices, turmeric powder and enough salt to season the water well.
• Once the water is at a boil add the basmati rice in and wait till it cooks just right. (Should be just cooked, the way pasta is al dente)
• When done, strain the rice out of the water and set aside.
• Now place a pan on the stove and add 2-3 tbsps of ghee in the same. Heat on low heat/flame
• Saute the onions, cashews and raisins in the ghee.
• When browned, take the pan off the stove, add the cooked rice in the same and mix well.
• Garnish with cilantro and enjoy with hot chicken curry.

Kerala Style Mutton/Beef Fry  

Here’s another well-loved dish from South India to make at Easter.

Ingredients

• 1 kg cubed Mutton or Beef 
• 2 big onions diced
• 5 slit green chillies 
• 1 sprig of curry leaves
• 1/2 cup coconut slices
• 3 tsp of coriander powder
• 2 tsp of red chilli powder
• 2 tbsp of meat masala powder
• 2 tsp of garam masala powder 
• Salt

For marination

• 4 tbsp of cooking oil
• 10 diced shallots Minced 
• 6 cloves diced garlic 
• 2 tbsp minced ginger 
• 1 tbsp garam masala 
• 1 tbsp of meat masala powder
• 1 tbsp red chilli powder
• 1 tbsp coriander powder 
• 1 tsp of turmeric powder
• 1 tbsp of pepper powder 
• 1 sprig of curry leaves 
• 2 tbsp vinegar
• Salt

Directions

• Thoroughly clean and dry the meat before marinating it with the listed ingredients. 
• Let the marinated meat sit for 30 minutes to an hour. 
• To cook the meat, use a pressure cooker with 1/2 cup of water. 
• Cooking time will vary depending on the type of meat. 
• Cook it on medium heat for 2 whistles or in a large pan for 45 minutes to an hour. 
• While the meat is cooking, saute onions, green chillies, and curry leaves in oil until the onions are translucent. 
• Coconut slices can also be added and cooked for a few more minutes. 
• Lower the heat and add red chilly powder, meat masala powder, garam masala powder, and coriander powder. Saute for 2 minutes. 
• Remove half of the cooked meat without any liquid and add it to the pan. 
• Continue to cook the meat until the masala coats it well.
• The meat should be roasted over medium low heat for around 10-15 minutes until it is fully dehydrated and changes to a dark brown hue. 
• It can be served with rice, chapati. 
• The other half of the meat that was pressure cooked along with the gravy can be utilized to prepare a curry to be relished with paranthas or appams.