Tender rabbit pieces simmered in a fragrant, spicy coconut milk gravy. This traditional Kerala delicacy, known as Muyal Curry, is rich with the flavors of black pepper, curry leaves, and aromatic spices, perfect with appam or rice.
Prep20 min
Cook50 min
Servings4
Serving size: 1 serving
661cal
62gprotein
22gcarbs
37g
Ingredients
750 g Rabbit (cleaned and cut into medium pieces)
1 tsp Turmeric Powder
1 tsp Red Chili Powder (for heat)
1.5 tsp Black Pepper Powder (coarsely ground is best)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A tangy and spicy South Indian soup made with ripe tomatoes, tamarind, and aromatic spices. This comforting classic is perfect served with hot rice or enjoyed on its own as a light, flavorful soup.
About Kerala Rabbit Curry, Steamed Basmati Rice and Tomato Rasam
Aromatic, protein-packed Rabbit Curry with tangy rasam & rice - a homestyle, soul-satisfying meal!
This chettinad dish is perfect for lunch. With 1048.56 calories and 71.09g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs
Green Chili
(slit lengthwise)
3 sprigs Curry Leaves (divided)
2 medium Tomato (finely chopped)
1.5 tsp Kashmiri Red Chili Powder (for color)
2 tsp Coriander Powder
1 tsp Garam Masala
1.5 cup Thin Coconut Milk (second extract)
0.75 cup Thick Coconut Milk (first extract)
0.5 tsp Mustard Seeds
4 pcs Shallots (thinly sliced)
2 pcs Dry Red Chili (broken in half)
Instructions
1
Marinate the Rabbit
In a large bowl, combine the rabbit pieces with 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp black pepper powder, 1 tsp salt, and 1 tbsp white vinegar.
Mix thoroughly to ensure all pieces are evenly coated.
Cover and set aside to marinate for at least 20 minutes at room temperature.
2
Sauté Aromatics
Heat 3 tbsp of coconut oil in a pressure cooker or a heavy-bottomed pan over medium heat.
Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and 2 sprigs of curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
3
Cook the Masala
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, and the remaining 1/2 tsp black pepper powder.
Stir continuously for 2 minutes until the spices are fragrant and oil begins to separate from the masala.
4
Pressure Cook the Rabbit
Add the marinated rabbit pieces to the cooker. Increase the heat to high and sauté for 4-5 minutes, searing the meat on all sides to lock in the juices.
Pour in the thin coconut milk and add the remaining 1/2 tsp salt. Stir well, scraping any bits from the bottom of the cooker.
Secure the lid and pressure cook on medium heat for 4-5 whistles (approximately 15-20 minutes) until the rabbit is tender.
5
Finish the Curry
Allow the pressure to release naturally. Open the cooker and check the rabbit for tenderness.
Place the cooker back on low heat. Gently stir in the thick coconut milk.
Simmer for 2-3 minutes, just until heated through. Do not allow it to boil, as the thick coconut milk may curdle. Turn off the heat.
6
Prepare the Tempering (Tadka)
In a small separate pan, heat the remaining 1 tbsp of coconut oil over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the sliced shallots and fry until they are golden brown and crisp.
Finally, add the broken dry red chilies and the last sprig of curry leaves. Sauté for 30 seconds until fragrant, then remove from heat.
7
Combine and Serve
Pour the hot tempering over the prepared rabbit curry.
Stir gently to combine. Cover and let the curry rest for at least 15 minutes to allow the flavors to meld.
Serve hot with appam, idiyappam, porotta, or steamed rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1.5 tbsp Tamarind Paste (or a small lemon-sized ball of tamarind soaked in 1/2 cup warm water)
4 cup Water (divided for cooking dal and rasam base)
2 tsp Rasam Powder (use a good quality store-bought or homemade powder)
0.25 tsp Turmeric Powder
1 tsp Salt (or to taste)
0.5 tsp Jaggery (powdered, optional to balance flavors)
1 tbsp Ghee (can be substituted with oil for a vegan version)
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
2 whole Dried Red Chillies (broken into halves)
4 clove Garlic Cloves (lightly crushed with the side of a knife)
10 leaf Curry Leaves (fresh)
0.25 tsp Hing (asafoetida)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Cook the Dal: In a pressure cooker, combine the rinsed toor dal, turmeric powder, and 1 cup of water. Pressure cook for 4-5 whistles on medium heat until the dal is completely soft and mushy. Once the pressure releases naturally, open the cooker and mash the dal well with the back of a spoon. Set aside.
2
Prepare the Rasam Base: While the dal cooks, combine the chopped tomatoes, tamarind paste, rasam powder, salt, and jaggery (if using) in a medium-sized pot. Add 2 cups of water. Bring the mixture to a boil, then reduce the heat and simmer for 8-10 minutes until the tomatoes are soft and the raw smell of the tamarind has disappeared.
3
Combine and Simmer: Pour the mashed dal into the tomato-tamarind mixture. Add 1 more cup of water, or adjust to achieve your desired consistency. Stir everything together well. Bring the rasam to a gentle simmer over low heat for 5-7 minutes, allowing the flavors to meld. A frothy layer will form on top. Do not let it come to a rolling boil, as this can diminish the aroma.
4
Prepare the Tempering (Tadka): Heat ghee in a small pan (tadka pan) over medium heat. Once hot, add the mustard seeds and let them splutter completely. Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and fragrant. Finally, add the curry leaves and hing, and sauté for another 10 seconds.
5
Finish and Garnish: Immediately pour the hot tempering over the simmering rasam. You will hear a satisfying sizzle. Stir gently, then turn off the heat. Garnish with freshly chopped coriander leaves. Cover the pot and let the rasam rest for at least 5-10 minutes for the flavors to infuse before serving.
