Skip to main content

Varutharacha Kozhi Curry Recipe - How To Make Varutharacha Chicken Curry

varutharacha kozhi curry recipe

Varutharacha kozhi curry is a traditional chicken recipe from Kerala and is popular among the Knanaya Christians of Kerala. This kottayam chicken curry is best served with Kerala appam or pidi (steamed rice dumplings). Pidi and kozhi curry is usually made for Christmas or Easter.

I will be posting the recipe of traditional Knanaya Christian's "kozhi pidi" next which is a bit different from the usual pidi recipes. The recipe is from my octogenarian aunt, Sunny; whom I always turn for traditional recipes and her recipes never fail.

Okay! back to varutharacha chicken curry...varutharacha means roasted and grinded...so here, the coconut is roasted and grinded and then added to the cooked chicken....thus you get the thick brown gravy.

I have made this recipe as simple and easy as possible; so that all the novice cooks and bachelors can give this traditional dish a try.

Video Recipe of Varutharacha Chicken Curry.



Other Recipes:
Kerala Appam Recipe
Kerala Chicken Stew
Kerala Chicken Curry

Varutharacha Kozhi Curry Recipe


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  varutharacha kozhi curry recipe  

  INGREDIENTS

  • Chicken: 750 gms
  • Shallots/Cheriya Ulli: 10-12, sliced
  • Green chilli: 1, slit
  • Ginger: 1 inch, sliced thinly
  • Garlic: 6 cloves, sliced thinly
  • Curry Leaves: 2 sprigs
  • Coriander Powder: 2 tsp
  • Turmeric powder: 1/2 tsp
  • Kashmiri chilli powder: 1 1/2 tsp
  • Garam Masala: 1 tsp
  • To Roast And Grind:
  • Grated coconut: 1 cup
  • Saunf/Perumjeerakam: 3/4 tbsp
  • Kashmiri chilli powder: 1 1/2 tsp
  • Turmeric: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam Masala: 1/2 tsp
  • Whole Peppercorns: 1/2 tbsp
  • For Tempering:
  • Coconut oil: 1 tbsp
  • Shallots/Cheriya ulli: 3, sliced
  • Kashmiri chilli: 3, broken
  • Curry leaves: 1 sprig
  • Salt: 1 1/2 tsp or as needed
  • Water: 1/2 to 1 cup


  METHOD:

  1. In a large kadai or pan, add in chicken, shallots, ginger, garlic, green chilli, Kashmiri chilli powder, Kerala garam masala, coriander powder, turmeric powder, salt, curry leaves, and little water. Give it a nice mix and cover and cook the chicken.
  2. In another pan add in grated coconut and on low - medium flame fry it until it start to get brown, add in Kashmiri chilli powder, coriander powder, turmeric powder, and garam masala. Give this a mix and then add in saunf (perumjeerakam) and whole peppercorns. Stir it well and roast. Once it is roasted well switch off the flame and allow it to cool. Grind it to a fine paste.
  3. Add the grinded and roasted coconut masala into the cooked chicken and mix well. Then add water and again mix well.
  4. Once it starts to boil, simmer for 2 minutes.
  5. For seasoning- Heat another pan with coconut oil, add in the mustard seeds, shallots, whole red chilies, and curry leaves. Once all this is lightly roasted.
  6. Pour this over the chicken curry and cover with a lid.
  7. Serve warm with appam or kozhi pidi.

NOTES

  • While browning/frying coconut it is important to keep stirring otherwise, it might get burned and stick to the pan.
  • Watch video recipe for more tips.

©Copyright Reserved, first published on nisahomey.com

Comments

Popular posts from this blog

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :)......it is needed to make the pudding silky-satin, and stand tall....and yes it will not crumble.....now you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help