I am so happy to begin my recipe post with this dish as it truly describes my identity. I was born and brought up in Kasaragod, the northern most district of Kerala. Of all things I feel I have been blessed with the unique cuisine here is the best. The town shares its borders with Mangalore,Karnataka to North and Kannur to its south. kasaragod is filled with forts, rivers, hills and beautiful beaches. The main languages here are Malayalam, Kannada and Tulu. Similarly the cuisine here reflects this aspect in every way, we have a mix of mangalorean and Malabar style cuisine.
Chicken sukka is originally a dish from the Canara, we make it with slight variations. This dish is mostly prepared on special occasions and is a must for Uthradam/Thiruvonam in Kasaragod. Yes there is no celebration without meat in north Kerala. In my home, achamma, my grandmom is always in charge of this dish whereas the rest dishes of sadya will be made my mom and aunts. When I was young, me and my cousins would stand around the aduppu or the wooden fire waiting for this dish to get done. Once it’s done we will be so happy and run to sit for the sadya as this will be the last dish to be prepared and when it’s done it means sadya is ready. It is amazing how each dish that we are familiar with unfolds a story from childhood. After all, we are what we eat..isn’t it??
|chicken with bones||1 Kg|
|(A) Spice paste:|
|Chilly powder||2 tbsp|
|Coriander powder||1 tbsp|
|Garam masala||1 tsp|
|Fennel seeds||1/2 tsp|
|Cinnamon||1 small piece|
- make a spice paste using the ingredients listed in (A).
- In a large pan, heat 2 tsp oil.Splutter mustard seeds and curry leaves. Add Onions, green chilly and ginger. Saute until the raw smell fades away.
- Add in the chicken and turmeric. Cook till half done.
- Add the salt and spice paste along with half a cup of water. Cook for 10 more minutes.
- Add grated coconut ,saute for 5 mins or until dish gets completely dry.
- Garnish with fried onion and curry leaves.
Till next post..