KOZHI PERALAN

( CHICKEN WITH THICK GRAVY)

This is a traditional chicken recipe with a thick gravy of roasted aromatic spices……. It goes very well with chapati/ rice/ ghee rice/ appam……. This dish has an unusual & distinct flavour due to it’s main ingredient being coriander powder.

INGREDIENTS : 500gms Chicken, 4 tbsp coriander seeds, 1tsp fennel seeds, 4-6 pepper corns, 2 dry whole red chillies, 2″cinnamon sticks, 4 cloves, 4 cardamoms, 1/2 tsp turmeric powder, 1″ginger, 8-10 garlic cloves, 1 tsp vinegar, few pearl onions, 2 large onions, 1tsp rye(black mustard seeds), 2-3 sprigs curry leaves, coconut oil as required, salt to taste.

DIRECTIONS : Dry roast coriander seeds, fennel seeds, pepper corns, red chillies, cinnamon sticks, cloves, & cardamoms……… Cool the spices & grind them finely…… Grind the ginger & garlic to make paste…… In a pan mix chicken with ground spices, pearl onions, ginger & garlic pastes, vinegar, turmeric powder and salt……. Add enough water to cook the chicken till almost done & very little gravy remains…….

Take out the chicken pieces from the gravy & keep the gravy aside……. In the meantime, heat oil….. Add rye, curry leaves & stir…… When the rye splutters, add sliced onions & fry till golden brown……

Stir in the cooked chicken & fry till the chicken pieces are lightly browned…… Now add in the reserved gravy & cook till it becomes thick…….

Serve hot.

Note : Increase or decrease black pepper & red chillies according to taste……. Coconut oil gives authentic flavour……. But one can also use groundnut oil…… If pearl onions are unavailable, one can use shallots.Pearl onions.

 

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KERALA- SYRIAN CHRISTIAN CUISINE

Syrian Christians of Kerala, according to tradition, are descendants from the converts of St.Thomas……. St.Thomas was one of the twelve apostles….. They are the oldest Christian community in India & use Syriac as their liturgical language……. Syrian Christians are also known as Nasranis ( meaning they are from Nazareth, the birthplace of Jesus Christ)…… Syrian Christian cuisine is rich & varied……. It is a blend of different cooking traditions of Portuguese, Dutch, Syrian, Arab, Chinese & natives of Kerala…… Predominantly non-vegetarian, authentic Syrian Christian food depends on fresh produce, spices ground in stone mortar & pestle, traditional cooking vessels like heavy bell-metal urali or cheena chatti & wood fire for it’s flavour……. The Duck roast, a ceremonial dish, is a big favourite & is made during Easter and Christmas…….. The INRI Appam, an unleavened rice flour cake dipped in jaggery syrup, is eaten to commemorate the Last Supper…… Seafood & meat play a prominent part in the diet….. Vegetables are simply cooked….. Coconut & spices are important ingredients…… The forte of this cuisine is the trace of the various cultures that have influenced this community.

MEEN CURRY

(FISH CURRY)

INGREDIENTS : Fish, vegetables(brinjal, potatoes, drumsticks, etc.), prepared masala, curry leaves, water as required.

PREPARED MASALA : Red/green chillies, turmeric powder, onion, ginger, tomatoes/raw mangoes/tamarind/curd.

PREPARATIONS : Make prepared masala by grinding chillies, turmeric powder, onion, ginger & tomatoes/raw mango/tamarind/curd. Tanginess is a must in Kerala preparations.

Keep water to boil according to consistency. Once it starts boiling add fish, vegetables, prepared masala & curry leaves. Keep boiling till cooked. Serve hot with Kappa Udachath (Mashed Tapioca).

MEEN Curry made with thakkali (tomatoes)……. 

Meen Curry made with manga (raw mango)……..

NOTE : Curd with shark is also a variation of fish curry which is normally made in North Kerala. According to Ayurveda, fish & curd is not considered good. So this combination is less popular & less used.
Turmeric is added to all preparations as it is germicidal.