The kitchens of Evolve Back are famed for the originality and sumptuousness of their platters. Made from the freshest and finest produce, and served in some of the most spectacular settings, the Evolve Back repast offers an extensive selection of the finest in Indian and Continental cuisines. Our table also boasts a creative vernacular flavour with chefs conjuring up delicacies inspired by the local food idiom.

The two restaurants at Evolve Back, Kabini offer cuisines that are as varied as they are imaginative and memorable. Together, they are certain to fulfill every culinary aspiration and satisfy the most demanding palate.

Sutta Naati Koli – Barbecued Naati Koli Served with Butted Corn and Local Green Peas Curry Sauce served on a hot plate.

aSutta Naati Koli

Sutta Naati Koli – Barbecued Naati Koli Served with Butted Corn and Local Green Peas Curry Sauce served on a hot plate.

 

Ingredients:

For Naati Kozhi:

Nattu Kozhi/Country Chicken (Leg)-150 Grams
Gingelly oil – 5 ML
Jeera – 2.5 Grams
Fennel Seeds – 2.5 Grams
Curry Leaves – 5 Grams
Dried red chilli- 2.5 Grams
Pearl onion/Small red onion – 15 Grams
Garlic pods – 5 Grams
Ginger Garlic paste – 10 Grams
Red chili powder – 5 Grams
Coriander Powder – 5 Grams
Turmeric Powder – 2.5 Grams
Garam Masala – 2.5 Grams
Pepper powder – 5 Grams
Salt – 2.5 Grams
Coriander – 5 Grams
American Corn – 30 Grams
Butter – 15 Grams

 

For Green Peas Curry:

Green peas – 50 Grams
Onions – 15 Grams
Tomatoes – 15 Grams
Garlic – 5 Grams
Ginger – 5 Grams
Dhania / Coriander seeds – 2.5 Grams
Dry red chilies – 5 Grams
Coconut milk (thick) – 15 Grams
Coconut Oil – 5 Grams
Salt – 5 Grams

 

Method of Preparation:

For Naati Kozhi:

Step-1: Wash and Clean Naati Kozhi (Country chicken) leg piece off fat .
Step -2: Take a mixing bowl to Gingili oil, Jeera, Fennel Seeds, Curry Leaves, Dried red chili
Pearl onion/Small red onion, Garlic pods, Ginger Garlic paste, Red chili powder, Coriander Powder, Turmeric Powder, Garam Masala, Pepper powder, Salt & Coriander. Mix well.
Step-3: Put this marinates mixture in mixe and grinds it to course paste.
Step-4: Apply the marinade to the Naati Kozhi and let it rest for minimum 30 minutes.
Step-5: Light the char griller and grill the Natti Kozhi leg on slow fire till done.
Step-6: Serve Hot with Buttered Corn and green Peas curry

For Green Peas Curry:

Step-1: Heat a pan and roast the coriander seeds and red chilies until brown and aromatic. Let it cool down a bit and then grind it to a fine powder.
Step-2: In a kadai or a pan, heat about a tsp of oil and add the chopped onions. Sauté till golden brown and then add the chopped tomatoes, ginger and garlic. Fry till the tomatoes are cooked and mushy. Let it cool and then grind into a paste.
Step-3: Heat 2 tsp of oil in the same pan and add the ground masala paste. Let it come to a simmer and then add the red chili / coriander powder. Mix well and let the masala cook until aromatic, about 5 minutes.
Step-4: Add the green peas, salt and about a cup of water and let the green peas cook until tender. If using fresh green peas, cook it separately and then use.
Step-6: Once the green peas are cooked and soft, add the coconut milk. Once you add the coconut milk, reduce the flame to the lowest and let the curry come to gentle boil.
Step-7: Check for the consistency of the gravy. If too thick add little water and mix well.
Kerala Style Peas Masala Curry is now ready to serve!