Скачать или смотреть Taste the Soul of Kerala! Chicken Peralan + Erissery Thali Recipe You’ll LOVE!!

Chicken Peralan

For the spice mix
Take 1 kg of chicken

Take 1 tbsp of coriander seeds
Add 1 tsp of cumin seeds
1 tsp of peppercorns
1 tsp of fennel seeds
7-8 cloves
5 green cardamoms
Grind the spices into a fine powder

Add the spice mix to the chicken
Add 1 tsp of turmeric powder
2 tsp of red chilli powder
1.5 cup of pearl onions sliced
1 heaped tbsp of finely chopped ginger
of finely chopped garlic
1 tbsp of vinegar
A Sprig of curry leaves
Add salt to taste
Mix it well
Add 1/2 lt. of hot water
Cover this and cook it on a medium to low flame till the chicken is done



Erissery

Take 1/4 kg pumpkin
Cut it into cubes
Add it to a vessel
Add 1/2 litre water to it
Cover it and cook till the pumpkin

Take 1 cup of black eyed peas chauli boiled with some salt

Add it to the pumpkin after it is done


For the Masala
Take 1/2 a fresh coconut Grated
Add 3 large cloves of garlic
1/2 tsp of turmeric powder
1 tsp of red chilli powder
Grind it to a coarse paste
Add it to the beans & pumpkin
Add 1 cup of thick coconut milk
Let it simmer on a medium to low flame for 5 minutes

For the tadka
Heat 3 tbsp coconut oil
Splutter 1 tsp of mustard seeds
Add 1/2 cup of sliced pearl onions
Sauté it till soft & translucent
Add 3 broken red chillies
Add 1 sprig of curry leaves
Mix it well
Add 2 tbsp of fresh coconut grated, roast it till golden brown in colour
Add the tadka to the erissery
Cover it & let it rest for 5 minutes

Heat 1/2 cup of vegetable oil
Transfer all the chicken pieces into the kadhai
Fry till they’re brown in colour

Let the gravy simmer on medium-low flame
Add the gravy to the chicken

Serve




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Produced by- Shashank Alshi, Shivani Jaiswal & Team


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