(Mushroom saute)
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salt
Papaya curry
Mulaku chuttaracha Chammanthy (Dry red chili chutney)
Chammanthi is a spicy semi dry condiment or chutney from the Indian state of Kerala.The Kerala cusine is Incomplete with out this spicy chutneys.There are a lot of variety chammanthi s in Kerala with or with out coconut.This Mulaku chuttaracha Chammanthy (Dry red chili chutney) is so easy to make and very spicy.you can make it in different ways.It is a classic condiment and goes very well with cassava and rice porridge called kanji
You can make this chammanthi in two ways one with tamarind or with out tamarind.Traditionally fire burned chili is used to make this but now a days its quite difficult so you can fry the chili in coconut oil for convenience.but the taste of fire burned chili is far far better
The fried or roasted red chili ground with tamarind,salt and shallots.then pour coconut oil. that’s it.remember this is a very hot chutney adjust the amount of chilies as per your preference.
Here is the nostalgic recipe of Mulaku chuttaracha Chammanthy (Dry red chili chutney).try it and enjoy
check the video recipe here
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Kayum Payarum………
Kerala Style Chicken Fry
A delicious and easy to make Kerala Style Chicken Fry.Chicken Marinated in spices and deep fried into golden.Perfect as an appetizer.
This is my favorite chicken fry recipe.I like eating fried chicken occasionally. Whenever I crave for a chicken fry this is my first choice,a typical Kerala style recipe.Chicken marinated in spice mix,then deep fried with green chili’s and curry leaves.The flavor is amazing.Here I didn’t use normal red chili powder because Aaadhith likes to eat less spicy food.The normal Kerala style chicken fry is very spicy If you want a spicy fry use normal chili powder instead of Kashmiri chili powder.
| Cook Time | 10 minutes |
| Servings |
serving
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Ingredients
- 600 g fresh chicken skin removed and cut in to small or medium size pieces
- 2 1/2 tsps kashmiri chili powder
- 1/2 teaspoon turmeric powder
- 1 / 2 tsps garam masala
- 1tsp garlic paste
- 1tsp ginger paste
- 2 tbsp fresh coconut grated
- 1 tbsp lemon juice
- 3 ml vinegar
- 1 tbsp rice flour
- 2 green chilli deseeded and slitted lengthwise
- 1 sprig curry leaves
- salt as needed
- coconut oil to fry the chicken
Ingredients
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Instructions
- Wash chicken pieces and pat dry.Makes slits on each pieces.
- In a large bowl mix together chili powder,turmeric powder,garam masala,salt,rice flour,curry leaves,ginger garlic paste,grated coconut, green chili,vinegar and lemon juice. if too thick add little water and make a smooth paste.
- Marinate chicken pieces with this paste and refrigerate it for 30 minutes to 1 hour.
- Once the chicken is ready to fry Heat oil in a deep frying pan,carefully place the chicken pieces in the oil.deep Fry until golden brown.
- once done carefully remove from oil and drain on paper towel.
- garnish with fried curry leaves and serve hot with lemon wedges and onion rings.
Recipe Notes
Use more or less chili powder based on your heat tolerance level.