Tender, succulent duck pieces slow-roasted in a fragrant blend of classic Keralan spices, onions, and coconut. This rich, semi-dry curry is a festive favorite, perfect with appam or rice.
Prep25 min
Cook65 min
Servings4
Serving size: 1 cup
1267cal
34gprotein
31gcarbs
113g
Ingredients
1 kg Duck (Cut into medium pieces, with bone)
1 tsp Turmeric Powder (Divided use)
1 tbsp Kashmiri Red Chili Powder
1 tbsp Black Pepper Powder (Freshly ground for best flavor)
A classic Kerala breakfast of soft, fluffy rice pancakes with crispy, lace-like edges. Made from a batter that ferments overnight, these appams are naturally vegan and gluten-free, perfect with a flavorful stew.
Perfectly spiced Tharavu Roast with soft Vellayappam – a protein-packed feast that's energy-giving and delicious!
This kerala dish is perfect for lunch. With 1640.04 calories and 40.13g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 sprigs
Curry Leaves
0.25 cup Coconut Pieces (Thinly sliced (thenga kothu))
3 large Onion (Thinly sliced)
3 count Green Chilies (Slit lengthwise)
1.5 inch Ginger (Finely chopped)
8 count Garlic Cloves (Finely chopped)
2 tbsp Coriander Powder
1 tsp Garam Masala
1 tsp Fennel Powder
2 medium Tomato (Finely chopped)
0.5 cup Water (For pressure cooking)
Instructions
1
Marinate the Duck
In a large bowl, combine the duck pieces with 0.5 tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1 tbsp black pepper powder, ginger-garlic paste, and 1 tsp of salt.
Mix thoroughly to ensure all pieces are evenly coated.
Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.
2
Pressure Cook the Duck
Transfer the marinated duck to a pressure cooker.
Add 0.5 cup of water and mix well.
Secure the lid and cook on medium-high heat for 4-5 whistles (approximately 20-25 minutes), or until the duck is about 90% cooked and tender.
Allow the pressure to release naturally. Open the cooker, separate the duck pieces from the stock, and set both aside.
3
Prepare the Masala Base
Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds. Once they begin to splutter, add the dried red chilies and one sprig of curry leaves. Sauté for 30 seconds.
Add the coconut pieces and fry until they turn a light golden brown.
4
Sauté Aromatics
Add the thinly sliced onions to the pan. Sauté patiently, stirring occasionally, until they are deeply golden brown. This is crucial for the flavor and can take 12-15 minutes.
Add the chopped ginger, garlic, and slit green chilies. Continue to sauté for another 2-3 minutes until their raw aroma disappears.
5
Add Spices and Tomatoes
Reduce the heat to low. Add all the spice powders: 2 tbsp coriander powder, the remaining 0.5 tsp turmeric powder, 1 tsp garam masala, and 1 tsp fennel powder.
Stir continuously for about 1 minute until the spices become fragrant, being careful not to burn them.
Add the chopped tomatoes and the remaining 0.5 tsp of salt. Cook, stirring occasionally, until the tomatoes break down completely and oil begins to separate from the masala (about 5-7 minutes).
6
Roast the Duck
Add the pre-cooked duck pieces to the masala. Mix well to coat them evenly.
Increase the heat to medium and sauté for 5 minutes, allowing the duck to absorb the masala flavors.
Pour in the reserved duck stock, stir, and bring the mixture to a simmer.
Cover the pan and cook on low heat for 10-15 minutes, allowing the gravy to thicken and cling to the duck. Stir periodically.
Uncover the pan and continue to roast for another 5-7 minutes, stirring frequently, until the dish reaches a semi-dry consistency and the oil glistens on the surface.
7
Garnish and Serve
Add the remaining sprig of curry leaves and give it a final stir.
Turn off the heat and let the duck roast rest for at least 10 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with appam, Kerala parotta, steamed rice, or ghee rice.
Servings4
Serving size: 2 pieces
373cal
6gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or Sona Masuri recommended)
1 cup Fresh Grated Coconut
0.25 cup Cooked Rice (Any leftover plain white rice)
2 tbsp Sugar (Helps with fermentation and browning)
0.5 tsp Instant Yeast
0.75 tsp Salt (Add after fermentation)
1.5 cup Water (For grinding, adjust as needed)
2 tsp Coconut Oil (For greasing the pan)
Instructions
1
Soak the Rice (4-6 hours)
Rinse the raw rice under cool running water 4-5 times, until the water runs clear.
Place the rinsed rice in a large bowl and cover with plenty of fresh water. Let it soak for at least 4 to 6 hours.
2
Grind the Batter (10 minutes)
Drain the soaked rice completely, discarding the soaking water.
Transfer the drained rice to a high-speed blender. Add the fresh grated coconut, cooked rice, sugar, and instant yeast.
Pour in 1 cup of water and begin grinding. Gradually add the remaining 1/2 cup of water, scraping down the sides, until you have a very smooth, flowing batter. The consistency should be slightly thinner than pancake batter.
3
Ferment the Batter (8-12 hours)
Pour the batter into a large, non-reactive bowl (like glass or stainless steel), ensuring it's filled no more than halfway to allow room for it to rise.
Cover the bowl with a lid (do not seal it tightly) or a clean kitchen towel. Place it in a warm, draft-free spot to ferment for 8 to 12 hours, or overnight.
After fermentation, the batter will have risen, be bubbly, and have a distinct, slightly sour aroma.
4
Prepare for Cooking (2 minutes)
Once the batter is well-fermented, add the salt.
Gently stir the batter with a ladle just enough to incorporate the salt. Avoid over-mixing, as this will deflate the air bubbles crucial for a soft texture.
5
Cook the Vellayappam (2-3 minutes per appam)
Heat an appachatti (appam pan) or a small, deep non-stick wok over medium heat. Lightly grease it with a few drops of coconut oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, swirl it in a quick, circular motion to spread the batter. This creates thin, lacy edges and leaves a thicker, soft cushion in the center.
Place the pan back on the stove, cover with a lid, and cook on low-medium heat for 2-3 minutes.
The vellayappam is cooked when the center is spongy and cooked through (no raw batter visible) and the edges are crisp and light golden brown. Do not flip it.
Carefully slide the cooked appam onto a plate. Repeat the process with the remaining batter, greasing the pan as needed.
6
Serve Immediately
Serve the hot, fresh vellayappam with traditional accompaniments like Vegetable Stew (Ishtu), Egg Curry, or sweetened coconut milk.
