While some dishes may be interconnected, it is the flavour of each and every ingredient used that makes them distinct. However, coconut and curry leaves are two essential components used widely in most of these cuisines. A case in point is Kerala. With delectable vegetarian and non-vegetarian dishes on offer, the curries are usually made with a host of spices as well as an addition of coconut. Chattynadu, a South Indian restaurant based in Gurugram, is known for its wide-ranging South Indian options beyond idli and sambar, offering unique dishes like mutton sambar, vadapoo or banana flower cutlet, prawn rava fry, and much more.
Chef Mohan Singh, Head Chef with Chattynadu, shares two delicious non-vegetarian curries from Kerala that will tantalise your taste buds and leave you wanting more.
Kozhi Mappas
It is a Syrian Christian Kerala-style chicken curry cooked in coconut milk and tomatoes.
Ingredients:
• 500 g chicken
• ½ teaspoon turmeric powder
• 1 teaspoon pepper powder
• 2 tablespoons of oil
• 2 onions
• 2 green chillies
• 1 ½ tablespoons coriander powder
• ½ teaspoon garam masala powder
• Salt to taste
• ¼ cup thick coconut milk
Method:
• Marinate the chicken pieces with spices for 20 minutes.
• Heat oil in a pan; add all the whole garam masala pieces.
• Sauté thinly sliced onions until transparent.
• Add the crushed ginger, garlic, and green chillies and continue to sauté for a minute.
• Add coriander powder and garam masala.
• Throw in the marinated chicken pieces and sauté for 5 minutes.
• Add tomato pieces (cut into 4 or 6 cubes) and thin coconut milk.
• Season it with a little salt and cover it. Cook it for 15–20 minutes.
• After that, open the lid and add thick coconut milk.
• Remove the lid and cook it for another 6–7 minutes until the gravy starts to thicken and the oil floats on top.
• Serve hot with appams.
Varutharacha Mutton Curry
Ingredients :
For The Gravy
• 1 kg of lamb or goat meat
• ½ cup thinly sliced small onion
• 1 small, thinly sliced tomato
• 1/4 teaspoon turmeric powder
• 1 tablespoon coriander powder
• 1 tablespoon red chilli powder
• 1 teaspoon coconut oil or cooking oil
• Few curry leaves
• 2 tablespoons of vinegar
• 2 ½ cups hot water
• Salt to taste
Source: Chattynadu
• 3/4 cup grated coconut
• 1 tablespoon whole coriander
• 1 ½ teaspoons whole black pepper
• 3-4 thinly sliced shallots or small red onions
• 2 cloves of garlic
• 3 green cardamom pods
• ½ inch cinnamon stick
• ¼ teaspoon fennel seeds
• 1 bay leaf
• 1 sprig of curry leaves
• 1 tablespoon coconut oil
Method:
• Wash and cut the mutton into medium-sized pieces and place in a pressure cooker along with the turmeric powder, red chilli powder, and coriander powder. Add 1/2 cup of hot water and salt to taste. Cook for about 8–10 minutes after the first whistle (after it comes to full pressure), then reduce the fire to medium, switch off the flame, and let it cool naturally.
• Meanwhile, heat the oil in a small frying pan and add all the ingredients to roast and grind. Fry the coconut until it turns golden brown. Remove it from the fire and let it cool. Grind the same, adding a little water, till it becomes a smooth paste.
• In a large pan or kadai, add oil and sauté the sliced shallots, small red onions, or sliced onions with curry leaves. Once the shallots or onions turn translucent and light brown, add the sliced tomato and sauté till it turns soft and mushy.
• Add the cooked mutton or goat meat and sauté for a few minutes on high heat so that the spices sticking to the meat get browned a bit.
• Now add the grounded coconut paste, mix well, and sauté for another couple of minutes.
• Add 2 cups of hot water and the vinegar, and mix well. Adjust the salt. Bring to a boil and reduce the heat to medium.
• Cover and cook for 10 minutes or until the gravy turns dark brown in colour and the gravy thickens.
• Remove from the fire; sprinkle little coconut oil on top and keep covered until it's ready to serve.
• Serve with steamed rice, ghee rice, pathiri, appam, or Kerala parotta, and enjoy!
