***Heat a little oil in a pan, put spices other than powders. Stir until aroma rises .Then add powders and fry to get a nice aroma. Be careful not to over fry.FIRST: red coloured
1.Chopped coconut (Thengakkothu) - 1/4 part of one medium sized coconut 2.Red chilly powder - 2 tbsp
3.Green chillies slit - 6 nos
Take enough large bronze vessel (µUruli¦ in Malayalam) or any other vessel with heavy bottom.Uruli is the best if available.Heat some oil in it (coconut oil is must),add chopped coconut and sautT until brown.Add onion,shallots ,green chillies and turmeric powder .Saute well (onion should get translucent).Next add 1 tsp salt,and ground ginger & garlic.Saute until a nice aroma arises.Mix ground spices and red chilly powder(2 tbsp).After all ingredients are blend well ,Put chicken pieces and mix for 5 minutes.Add some more salt and again saute.When chicken covers in masala, add 1 1/2 cup boiled water,stir again .When it starts boiling with bubbles, put tomato pieces,mix again,close with a lid and cook.Heat oil in another pan, splutter mustard,fry curry leaves,and add this too when chicken is done.Sprinkle chopped coriander leaves and mint leaves before serving.
SECOND: White coloured
1.Green chillies crushed - 10 (as per your need)
2.Cashew nut - 50 gm
Follow common procedure,instead of chilly powder,add crushed green chillies.Chopped coconuts are not used in this variation.Add cashew nuts whole along with chicken.
1.Potato - 3 large cut into medium sized pieces
2.Coconut scraped - 1 medium
3.Green chillies crushed - 4
4.Red chilly powder - 1 tsp
Make 1 cup of first extraction and 1 1/2 cup of second extraction.Add a pinch salt with coconut before grinding.This aids to extract maximum.Follow same procedure mentioned before.Cook.potato along with chicken.Instead of water,add second extraction of coconutmilk.After chicken has cooked,add first extraction coconutmilk and heat well.Do not allow to boil after adding first extraction coconutmilk,as it will spoil the taste.Add spluttered mustards and leaves.