Rottukadai Parotta Salna (Spicy South Indian Meat Gravy) (parota)

Ingredients

• 1 cup Fresh grated coconut (coarse texture, not too wet)
• 1/4 cup Peanuts (raw or roasted) (unsalted)
• 2 tablespoons Roasted chana dal (Bengal gram) (lightly roasted for aroma)
• 2 tablespoons Kas‑kas (roasted chickpeas or broken wheat) (adds crunch; can omit if unavailable)
• 1 medium Onion (roughly chopped for grinding)
• 3 pieces Green chilies (adjust to heat preference)
• 10 leaves Curry leaves (fresh, torn)
• 3 tablespoons Groundnut (peanut) oil (high smoke point)
• 1 piece Bay leaf
• 2 pieces Cloves
• 2 pods Green cardamom pods
• 1 sprig Biryani leaf (Indian bay leaf)
• 6 pieces Garlic cloves (minced)
• 1 inch Ginger (peeled and minced)
• 1 medium Tomato (chopped)
• 1 teaspoon Black pepper powder
• 1 teaspoon Cumin powder (sirka)
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• 500 g Chicken pieces (bone‑in) (or mutton, cut into bite‑size pieces)
• 2 cups Water (adjust for desired gravy thickness)
• to taste Salt
• 2 tablespoons Fresh coriander leaves (chopped for garnish)

Instructions

1. Grind the coconut‑peanut paste

   In a blender, combine grated coconut, peanuts, roasted chana dal, kas‑kas, roughly chopped onion, green chilies and fresh curry leaves. Pulse to a coarse, slightly gritty paste; avoid adding water unless needed to blend.

   Time: PT20M

2. Prepare the dry spice mix

   In a small bowl, mix together black pepper powder, cumin powder, coriander powder and garam masala. Set aside.

   Time: PT5M

3. Heat oil and add whole spices

   Place the pan over medium heat, add the oil and let it shimmer. Add bay leaf, cloves, cardamom pods, biryani leaf and a few extra curry leaves. Fry for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

4. Sauté onions and green chilies

   Add the sliced onion and slit green chilies to the pan. Stir continuously and fry until the onions turn golden brown.

   Time: PT5M

   Temperature: Medium heat

5. Add garlic and ginger

   Stir in the minced garlic and ginger. Cook for 1 minute until the raw aroma disappears.

   Time: PT1M

   Temperature: Medium heat

6. Cook tomatoes

   Add the chopped tomato and sauté until it softens and the oil begins to separate, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

7. Incorporate the coconut‑peanut paste

   Add the prepared coconut‑peanut paste to the pan. Stir well and cook for 2 minutes, allowing the raw flavors to meld.

   Time: PT2M

   Temperature: Medium heat

8. Add the dry spice mix

   Sprinkle the pre‑mixed pepper, cumin, coriander and garam masala powders over the gravy. Stir to combine.

   Time: PT1M

   Temperature: Medium heat

9. Introduce the meat

   Add the chicken (or mutton) pieces, tossing to coat them evenly with the masala. Cook for 2 minutes to sear the surface.

   Time: PT2M

   Temperature: Medium heat

10. Simmer with water

    Pour in 2 cups of water, add salt to taste, and bring to a gentle boil. Reduce heat to low, cover, and simmer until the meat is tender – about 30 minutes for chicken (45 minutes for mutton).

    Time: PT30M

    Temperature: Low simmer

11. Finish with extra coconut paste

    Stir in the remaining half of the coconut‑peanut paste for added richness. Cook for an additional 1 minute just to heat through.

    Time: PT1M

    Temperature: Low heat

12. Garnish and serve

    Turn off the heat, garnish with chopped fresh coriander leaves, and serve hot with parotta, naan or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

12g

Fat

20g

Fiber

3g