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 cup
667cal
62gprotein
23gcarbs
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)
Flaky, layered, and irresistibly soft, this South Indian flatbread is a street food classic. Known as Kerala Parotta, it's famous for its intricate layers and chewy texture. Perfect for sopping up rich, spicy curries, making it at home is a rewarding culinary experience.
Tender, aromatic Rabbit Curry with flaky Parotta. A perfectly spiced, soul-satisfying meal you'll crave!
This chettinad dish is perfect for lunch. With 1508.8200000000002 calories and 71.56g 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: 2 pieces
842cal
10gprotein
75gcarbs
56gfat
Ingredients
3 cup Maida (Approx 375g)
1 tbsp Sugar
1 tsp Salt
1 cup Sunflower Oil (Divided for dough, soaking, and cooking)
1 cup Lukewarm Water (Adjust as needed)
Instructions
1
Prepare and Rest the Dough
In a large mixing bowl, whisk together the maida, sugar, and salt.
Add 2 tablespoons of sunflower oil and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water while mixing to form a soft, pliable dough. The dough should be soft and slightly sticky.
Transfer the dough to a clean work surface and knead for 10-12 minutes until it becomes very smooth and elastic.
Apply a little oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
2
Divide and Soak the Dough
After the initial rest, divide the dough into 8 equal-sized balls.
Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.
3
Stretch, Pleat, and Coil
Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.
4
Cook the Parotta
Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
Heat a tawa or flat skillet over medium heat.
Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.
5
Fluff and Serve
Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.
