Kozhukatta Ularthu with Varutharacha Chicken Curry

Ingredients (Serves 6)

To marinate

1. Chicken – 1.5 kg, cleaned and cut into medium pieces

2. Turmeric powder – 1/4 tsp

    Chilly powder – 1/2 tsp

    Pepper powder – 1/2 tsp

    Chicken masala powder – 2 tsp (I used nirapara brand)

    Salt – To taste

Marinate the chicken pieces with the above ingredients for at least 1/2 – 1 hr.

Other ingredients

3. Grated coconut  – 1.5 cups

    Whole pepper corns – 1/2 tsp

4. Onion – 1 large, chopped

    Green chilies – 2, slit

    Ginger – 1 inch and garlic – 5 cloves coarsely ground

    Curry leaves – A few

5. Pepper powder – 1/4 – 1/2 tsp

    Coriander powder – 2 tsp

    Garam masala powder – 1 tsp

6. Tomato – 2 medium-large, chopped

7.  Hot water – 1 cup

8. Coconut oil – 2 tbsp + 2 tsp

    Pearl onions – 4 – 5, thinly sliced

    Coconut slices / thenga kothu – 1/4 cup

    Curry leaves – A few

7. Cilantro – To garnish

8. Salt – To taste

Method

1. In a pan at medium heat, add the grated coconut, 1/2 tsp whole pepper kernels and stir continuously until coconut turns brown. Set aside to cool. Grind to a fine paste in the small jar of a mixie.

2. Heat 2 tbsp coconut oil in a heavy-bottomed pan at medium heat. Add chopped onion, salt and saute for 4 – 5 minutes. Add coarsely ground ginger-garlic, green chilies, few curry leaves and saute until onion starts turning color, about 6 minutes. Add in the spice powders – pepper powder, coriander powder and garam masala powder and saute for a minute. Next add chopped tomatoes and saute well until tomatoes are mashed up and oil starts separating, about 8 – 10 minutes.Add in the marinated chicken. Mix everything well. Add 1 cup hot water. Mix well. Cover and cook for about 25 – 30 minutes or until the chicken is done, stirring occasionally. Add the ground roasted coconut paste. Mix well. Bring to a boil. Cook for 3 – 4 minutes at low heat. Sprinkle chopped cilantro. Switch off.

3. Heat 1 tsp coconut oil in a small pan. Fry pearl onions and sliced coconut until brown. Pour over the prepared chicken curry. Cover with a lid and set aside for 20 minutes.Serve this delicious varutharacha chicken curry with kozhukatta ularthiyathu/ puttu/ porotta/ idiyappam/ rice/ ghee rice/ chapathis etc.

Kozhukatta Ularthiyathu

Kozhukatta Ularthiyathu Recipe

Ingredients (Serves 2)

1. Kerala rose matta rice/Kuthari – 1.5 cup

    Cumin seeds – 1/4 tsp

2. Grated coconut – 1 cup

    Pearl onions – 4

    Salt – To taste

3. Coconut oil – 2 tsp

    Mustard seeds – 1/2 tsp

    Dry red chilies – 2

    Curry leaves – A few

    Pearl onions – 4 – 5

Method

1. Soak rice in water for about 8 hrs.

2. Drain and grind soaked rice along with cumin seeds in a grinder/food processor/blender adding water little by little until you get a coarse mixture. (Add water only if required). Add grated coconut, pearl onions, enough salt and pulse a few times (do not grind to a paste). Transfer the dough to a plate. Make large balls out of it and steam for about 25 – 30 mts or until done. Set aside to cool. This recipe makes 8 – 10 large kozhukattas. Quarter the prepared kozhukattas and set aside.

3. Heat 2 tsp coconut oil in a pan. Splutter mustards and fry dry red chilies and curry leaves. Add in the pearl onions and fry until brown. Add the quartered kozhukattas and stir well. Switch off. Serve immediately with varutharacha chicken curry. This tastes best when hot / warm. It will turn a bit hard when it cools down.

Recipe courtesy – My friend Sunitha’s mom, Praseetha Jayaraj