THE GREATER CAROLINA KERALA ASSOCIATION


October 2022 - Recipe of the month Oru Kozhikodan Prathal

Recipe by: Reshmi Kelamangalath

Photograph by: Manoj Chonat


ORU KOZHIKKODAN PRAATHAL

Pathiri, Chicken Curry, Fried Eggs, Sugar, Ghee and Coconut Milk

PATHIRI

INGREDIENTS

  • Pathiri Podi
  • Salt to taste
  • Hot water

METHOD

Take 1 cup plus 2 tablespoons of water in a bowl, add 1⁄4 tbsp of coconut oil and salt to taste and bring to boil. Sprinkle 1 cup of pathiri powder to the boiling water and stir and then turn the heat to off and close the lid for 5 mins. Take the warm dough and knead well until soft.

Make small dough balls and flatten it with a rolling pin or press. Cook over medium heat without oil and serve hot.


CHICKEN CURRY

INGREDIENTS

  • Whole chicken 1 - Cut into small pieces
  • Fresh Ginger garlic paste - 2 tsp
  • Green chillies Slit - 4
  • Red onion - 3 medium
  • Tomato - 2 small
  • Garam masala - 1 1⁄2 tsp
  • Chilli powder - 3 tsp
  • Kashmiri chilli powder - 1 tsp
  • Coriander powder - 3 tsp
  • Fennel seeds - 1 tsp
  • Whole peppercorns - 1 tsp
  • Fennel powder - 1 tsp
  • Small onion / shallots - 4-5 and another 3 for seasoning
  • Coconut - 1 cup
  • Oil - 4-5 tbsp
  • Curry leaves - 2-3 springs

METHOD


In a kadai, heat coconut oil and add grated coconut, curry leaves, fennel seeds and small onions, fry until it reaches a golden shade. Cool this masala mix and grind to a fine paste. Heat coconut oil in the same kadai, add ginger-garlic-pepper paste. Saute for a few seconds, add sliced onion, green chillies, curry leaves and saute it until brown. Add turmeric powder, chilli powder, coriander powder and saute it until raw smell goes. Now add tomato pieces and cook well by closing the kadai in medium flame. Then add chicken pieces and mix well. Close the kadai and cook for 5 more minutes. Now add ground masala paste and mix well. Close and cook. Add enough hot water for the gravy, close and cook for another 10 mins. When done, add fennel powder and garam masala. Season it with fried small onions and curry leaves. Close the vessel and let it stand for 15 mins. Serve hot with pathiri, paratha, chapathi, idiyappam etc.



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