Kerala Chicken Varutharacha Curry with Drumsticks and Carrots with Cabbage and Moong Dal Poriyal
⏱️ 15m Prep🔥 30m Cook
Primary Dish
Kerala Chicken Varutharacha Curry with Drumsticks and Carrots
Ingredients
- • 300g chicken thighs, chopped
- • 1 cup drumsticks, cut into 3-inch pieces
- • 1 cup carrot, chopped
- • 1/2 cup grated coconut
- • 1 tsp fennel seeds
- • 1 tsp ginger-garlic paste
- • 1/2 tsp turmeric powder
- • 1 tbsp coconut oil
- • 1 sprig curry leaves
- • salt to taste
Cooking Steps
1
In a dry pan, roast coconut and fennel seeds until golden brown; grind into a smooth paste using the blender.
2
In a pressure cooker, heat coconut oil, sauté curry leaves, ginger-garlic paste, and chicken.
3
Add turmeric, salt, drumsticks, and carrots; stir for 3 minutes.
4
Add the coconut paste and 1 cup of water. Pressure cook for 2 whistles on medium heat.
5
Release steam and simmer for 2 minutes before serving.
The Perfect Pairing
Cabbage and Moong Dal Poriyal
Ingredients
- • 2 cups shredded cabbage
- • 1/4 cup soaked yellow moong dal
- • 1/2 tsp mustard seeds
- • 1 dried red chili
- • 1 tbsp coconut oil
- • 1 tbsp grated coconut
Cooking Steps
1
Heat oil in a pan, temper with mustard seeds and red chili.
2
Add soaked moong dal and cabbage. Stir-fry on high heat for 5-7 minutes.
3
Season with salt and finish with grated coconut.