This dish is normally made with beef and served at the roadside toddy shops (kallu shaap) in Kerala. Most starters served in Kerala's toddy shops are tongue numbingly spicy. I suspect the logic is that the hotter the tongue burns, the more toddy you will consume.
I was looking for something different as a starter using chicken & decided to adapt the Malyali Erachi Ularthiyathu recipe for chicken. There are of course plenty of variations of this dish, but that is the beauty of recipes in India.
Ingredients:
1/2kg boneless chicken - cut into strips or cubes - wash, dry and set aside
8-10 black peppercorns
1/2 tsp saunf - fennel seeds
2-3 cloves (lavang)
1" cinnamom
1 cardamom pod
2" ginger
8-10 cloves garlic
3 sprigs curry leaves
2 tbsp red chilli flakes (chilli flakes will be preferable to chilli powder in this recipe)
1tbsp vinegar (I use a coconut toddy vinegar for more flavour)
1 large onion finely sliced.
3-4 green chillies
1/4 cup grated coconut or thin coconut slices (I'm more comfortable grating coconut than slicing it finely, but finely sliced coconut will give you a better flavour and texture)
coconut oil
salt to taste
Method:
Heat a frying pan to just below smoking point. Then on a low flame, dry roast the peppercorns, saunf, cloves, cardamom, cinnamon (one ingredient at a time if you aren't sure of cooking times) until they start to release their fragrance.
Put them into a mortar & pestle or the dry grinder attachment of a mixi, or a coffee grinder.
When the spices have cooled,. grind them into a coarse powder.
You can also grind the ginger and garlic into the same spice mix or use ready made pastes.
Marinate the cleaned & dried meat in this spice mixture and also add the chilli flakes, vinegar and 1 sprig of curry leaves.
Marinate anywhere between an hour to 24 hours. Overnight is ideal.
In a large pan, heat 1 tbsp coconut oil and fry the shaved/grated coconut in it. Drain & remove from the pan when light brown.
Add another 2-3 tbsp of coconut oil to the pan.
Fry the onions and green chillies until it turns soft and begins to brown.
Then add the remaining curry leaves, saute for a minute and add the marinated chicken.
Gently saute on a medium flame until the chicken is cooked.
Then add the fried coconut and mix well.
Serve as a snack, or a side with hot rice and dhal or any polis or rotis.
Options:
This dish can also be made with beef or mutton, but then you need to add an extra step.
Pressure cook the marinated beef/mutton without any liquid when cooked, dry out any liquid that remains by frying slowly.
Add the cooked beef/mutton at the same stage as the chicken in the above recipe. Fry well with the onion mixture for a minute or so until well coated and then add the fried coconut.
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