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Pepper chicken in coconut gravy
Published On: 02 Sep 2002
English: Pepper Powder
telugu: Miriyaalu / Miriyala Tige / Savyamu
kannada: Menasina Kalu / Karimenasu / Ollemenasu / Menasu
hindi: Kalimirchi / Kada Mari
Bengali: Goal Morich / Kala Morich
Gujarati: Mari / Kadamari / Kalamari / Kalomirich / Golmirich / Kala-Mircha
Konkani: Miriyakonu / Mirsang / Miire / Mirin
Marathi: Mire / Kale Miri
Tulu: Eddae Munchi
Urudu: Kali Mirch / Siah Mirch
for more details, click the name of the ingredient
tamil: Poondu / Vellaipoondu
malayalam: Veluthulli / Vellulli
telugu: Vellulli / Velluri / Ullipayilu / Vellipaaya / Tellapaayalu / Velluli Payalu
hindi: Lehsan / Lasun
Bengali: Rasoon / Rashun
Konkani: Lahsun / Losan
Marathi: Lasun / Lusson
Punjabi: Lassan / Lahsun
Urudu: Lassun / Leshun
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
Smear 2 tbsp of pepper powder and salt onto the chicken pieces.
Pierce the chicken pieces with a fork and let the chicken marinate for a few hours.
Heat butter in a pan and fry the chicken pieces one by one. They should not be deep-fried, but just like frying onions. Keep the fried chicken pieces aside.
In the same butter, fry the sliced onions, cardamoms, ginger, garlic, cloves and cinnamon.
When the onions turn brown, add the coriander powder, chilly powder, turmeric and cumin powder and fry for 1-2 minutes.
Add the grated coconut, tomatoes and keep frying. Do not add any water.
Add the remaining pepper powder and fry for a minute.
Add water, enough to get a thick gravy.
Drop the fried chicken pieces into the gravy.
Add salt to taste and boil for 10-15 minutes, till chicken is well mixed with the pepper masala.
Garnish with coriander leaves.
:- Serve hot with rice.
I tried this recipe and my husband like it very much....Hmmmmm yummy yummyyyyy......Thanx Sanjay for such an excellent recipe......
Awesome recipe ! Tasted just like a restaurant recipe
Fantastic recipe! I made a few small changes, which I think can be an option for those interested.
1. Instead of cooking at the end for 15 min, I pressure-cooked the entire dish for 10 min. This ensured that the pepper flavour penetrated the chicken well.
2. During the process I also added a cup of coconut milk to the gravy.
3. After the pressure cooking was over, I removed all the chicken pieces and then ran the remainder through the blender to get a smooth, creamy gravy. I then poured this over the chicken pieces and served.
this recipe is amazing& it rocks.waiting for new recipes like this...keep it up
Good One Sanjay, I tried it out just now and it came out ssslllluuuurrrpppp!!!!!
I TRIED THIS OUT.IT TASTED GREAT.CONGRATS,SANJAY!
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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