Raw rice - 1 cup
Grated coconut - ½ cup
Small onion - 4 pieces
Jeera - ¼ tsp
Salt

Soak rice for some time.grind it with coconut,onion, jeera, and salt. Heat this mixture in a apn till it comes a
ball shaped,so that all water evaporates. Remove mixture from fire. Make small cylindrical shapes ada and
steam it. Serve with curry.

Stuffed chicken breast in varutharacha curry
Chicken breast 1
Salt
Saras pepper powder ½ tsp
Saras turmeric powder ½ tsp
FOR STUFFING
Chopped small onion 1 tbsp
Chopped garlic 1 tsp
Butter 1 tbsp
Chopped mushroom ½ cup
Chilly flakes ½ tsp
Chopped jalepenos ½ tsp
Bread crumbs 1 tbsp

METHOD
Make a deep cut in chicken brerast horizontally. Marinate chicken breast with salt, pepper and turmeric.
Shallow fry it .Saute onion and garlic in butter,add mushroom and fry well. Add chilly , jalepenos and bread
crumbs. Remove from fire.Stuff chicken breast with this stuffing and again shallow fry chicken till it cooks.

FOR VARUTHARACHA GRAVY
Coconut oil 1 tbsp
Grated coconut 4 tbsp
Pepper 1 tsp
Saras Coriander powder 1 tbsp
Saras chilly powder 1 tsp
Saras turmeric powder ½ tsp
Mustard seeds ½ tsp
Whole red chilly 2
Onion chopped 2 tbp
Ginger garlic paste 1 tbsp
Tomato chopped 1 tbsp
Chicken pieces 1 cup
Saras garam masala powder 1 tsp
Salt
Curry leaves

METHOD
First roast coconut with oil till golden brown.Add pepper, coriander pwd, chilly pwd, turmeric pwd. Grind to a
smooth paste.In another pan pour oil and crack mustard seed and whole red chilly.Add onion and saute onion
till brown, add ginger garlic paste ,saute well. Add chopped tomato,chicken pieces, garam masala and saute
well. Add little of varutharacha masala and cook chicken till done. Add remaining masala and make gravy
thick. Serve this gravy with stuffed chicken breast. Instead of chicken small pieces we can use chicken stock.

Lisa Joji
Aluva