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During Indian Easter festivities, families gather together to enjoy a delightful meal. The majority of dishes served are chicken and/or meat-based, with South Indian Meat Curries and Fries being beloved recipes. The reason for this is that many family members will have completed a 40-day Lenten fast on this day. Even if only a few dishes are prepared, the food is still rich in fragrant spices and fitting for the occasion.
What Dishes Would Be Included in a South Indian Easter Lunch
A typical Easter meal in South India is rich in flavour and aroma. It usually comprises of biryani rice, chicken curry in coconut milk and a meat fry/stew. These are usually served along with sides of raitha and papads. All of these elements are essential to create a meal that is both delicious and traditional.
So, here are the steps to create a traditional South Indian Easter lunch:
South Indian chicken curry with coconut milk
A delicious South Indian chicken curry is best enjoyed with appams or naans, but is especially satisfying when paired with plain biryani rice.
Ingredients
- 500 gm chicken cut in desired pieces
- 4 tbsp coconut oil
- 2 large chopped onions
- 2 large chopped tomatoes
- 1 green chilli sliced
- 3 tbsp ginger garlic paste
- 1 piece of star anise
- 5 cloves
- 4 pieces of cardamom
- 3-4 small cinnamon sticks
- 4 tsp of coriander powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 tsp freshly ground pepper powder
- 3 cups thick coconut milk fresh
- Salt
- 1 cup chopped cilantro to garnish
Instructions
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add spices such as star anise, cardamom, cloves and cinnamon, along with onions and chilis.
- Sauté until the onions turn golden brown.
- Then, add ginger garlic paste and sauté for 2 to 3 minutes until the raw scent is gone.
- Next, add coriander powder, garam masala, turmeric, and pepper. Sauté for about 1-2 minutes.
- Add tomatoes and cook until they become mushy and blend well with the mixture in the pan.
- Afterward, allow the mixture to cool a bit before blending all the contents in a blender.
- Return the pan to the stove and add 1 tablespoon of oil and raw chicken.
- Sauté the chicken until slightly browned, then pour the blended mixture over it, add coconut milk, and season the curry with salt.
- Let the chicken cook on low heat.
- Once the chicken is cooked, remove the pan from heat and garnish with cilantro.
- Pair this yummy curry with tasty Biryani rice. So, here’s the recipe for it.
Biryani Rice
Ingredients
- 3 cups basmati rice
- 1 large onion sliced
- 4 tbsp of ghee
- 1 cup cashews
- 1/2 cup raisins
- 5 bay leaves
- 5 cloves
- 5 cardamom pods
- 2-3 pieces of cinnamon
- 2 tsp turmeric powder
- 1/2 cup chopped cilantro to garnish
- 5 cups water
- Salt
Instructions
- Boil the water in a pot, making sure you throw in the spices, turmeric powder and enough salt to season the water well.
- Once the water is at a boil add the basmati rice in and wait till it cooks just right. (Should be just cooked, the way pasta is al dente)
- When done, strain the rice out of the water and set aside.
- Now place a pan on the stove and add 2-3 tbsps of ghee in the same. Heat on low heat/flame
- Saute the onions, cashews and raisins in the ghee.
- When browned, take the pan off the stove, add the cooked rice in the same and mix well.
- Garnish with cilantro and enjoy with hot chicken curry.
Kerala Style Mutton/Beef Fry
Here’s another well-loved dish from South India to make at Easter.
Ingredients
- 1 kg cubed Mutton or Beef
- 2 big onions diced
- 5 slit green chillies
- 1 sprig of curry leaves
- 1/2 cup coconut slices
- 3 tsp of coriander powder
- 2 tsp of red chilli powder
- 2 tbsp of meat masala powder
- 2 tsp of garam masala powder
- Salt
For marination
- 4 tbsp of cooking oil
- 10 diced shallots Minced
- 6 cloves diced garlic
- 2 tbsp minced ginger
- 1 tbsp garam masala
- 1 tbsp of meat masala powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tsp of turmeric powder
- 1 tbsp of pepper powder
- 1 sprig of curry leaves
- 2 tbsp vinegar
- Salt
Directions
- Thoroughly clean and dry the meat before marinating it with the listed ingredients.
- Let the marinated meat sit for 30 minutes to an hour.
- To cook the meat, use a pressure cooker with 1/2 cup of water.
- Cooking time will vary depending on the type of meat.
- Cook it on medium heat for 2 whistles or in a large pan for 45 minutes to an hour.
- While the meat is cooking, saute onions, green chillies, and curry leaves in oil until the onions are translucent.
- Coconut slices can also be added and cooked for a few more minutes.
- Lower the heat and add red chilly powder, meat masala powder, garam masala powder, and coriander powder. Saute for 2 minutes.
- Remove half of the cooked meat without any liquid and add it to the pan.
- Continue to cook the meat until the masala coats it well.
- The meat should be roasted over medium low heat for around 10-15 minutes until it is fully dehydrated and changes to a dark brown hue.
- It can be served with rice, chapati.
- The other half of the meat that was pressure cooked along with the gravy can be utilized to prepare a curry to be relished with paranthas or appams.