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Varutharacha Kozhi Curry

This masala unique to Kerala, will capture the authentic flavour and taste of this speciality. The masala brings out the flavour of dry coconut curry and rice pidi, which are eaten with this delicious dish.

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  • Energy 276.3kcal
  • Protein 14.2g
  • Carbohydrates 30.3g
  • Fat 10.9g
  • Dietary Fiber 40.8g

*Calculated Values – Ref. NIN & USDA

Coriander, Chilli, Fennel, Cardamom, Cinnamon, Cloves, Garam Masala (Coriander, Cumin, Black Pepper, Salt, Cinnamon, Black Cardamom, Cardamom, Cloves, Fennel, Caraway Seeds, Star Anise), Turmeric

Recipe: Varutharacha Kozhi Curry (To serve 4) – Ingredients: Chicken (cut into pieces) – 1 kg, Coconut Oil ¾ cup or 12 tbsp, Grated coconut – 2 cups, Onion – 3 nos, Ginger and Garlic paste 4 tbsp, Green Chilli slit 3 nos, Curry leaves 10 nos, Tomato 2 nos, Salt to taste, Melam Varutharacha Kozhi curry masala 3 tbsp.

  • Marinate the chicken with ginger and garlic paste and salt and keep aside for 5 – 10 mins.
  • Roast the grated coconut in a pan till it turns golden brown in colour and make a smooth paste.
  • Heat the coconut oil in a kadai, add sliced onion, curry leaves and green chillies and sauté till it turns brown in colour.
  • Add 3 tbsp of Melam Varutharacha kozhi curry masala and sauté for 2 mins in low flame.
  • Add the marinated chicken, sliced tomato and sauté.
  • Add enough water and cook the chicken till tender.
  • Add the roasted coconut paste and simmer it.
  • When the gravy becomes thick remove from the heat and serve.