A Traditional South Indian Easter Lunch Spread At Home
Image Credit: Biriyani Rice | Image Credit: Google.com

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

A typical Easter meal in South India is rich in flavour and aroma. It usually comprises of biryani rice, chicken curry in coconut milk and a meat fry/stew. These are usually served along with sides of raitha and papads. All of these elements are essential to create a meal that is both delicious and traditional.

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. 


  • 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


  • 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


  • 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


  • 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.


  • 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


  • 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.