1)Naadan Thaaravu / Duck Roast : - 1 kg duck , cut into 8 pieces - 2 tablespoon coriander powder - 2 tablespoon red chilly powder - 1 teaspoon turmeric powder - 1 teaspoon garam masala powder - 200 g small onion / sambar onion / shallots, sliced - 3 tomatoes, sliced - 40 g ginger - garlic paste - 6 green chillies, slit lengthwise - 2 springs curry leaves - 100 ml coconut oil - 1 1/2 cup water - 200 ml coconut milk - Salt to taste
For Varutharacha Masala: - 2 cups grated coconut - 50 g small onion / sambar onion / shallots - 3 stick cinnamon - 5 cloves - 10 g black pepper - 20 g coriander seeds - 1 teaspoon coconut oil
2)Unnakaya: - 1 Kerala banana - 1 tablespoon grated coconut - 2 teaspoon sugar - 2 g kismis - 2 g cashew nuts - 10 ml ghee - Ghee / Oil for frying
1)Naadan Thaaravu / Duck Roast : Heat oil in a heavy bottomed kadai. Add small onions, ginger - garlic paste , green chillies, and curry leaves. Fry on a low heat till golden brown. Add sliced tomato, red chilli powder, turmeric powder and coriander powder . Add duck pieces , salt to taste and water. Cover with a lid and cook till done ( approximately 45 - 50 minutes ). Add varutharacha masala and garam masala powder. Mix well and cook for another 5 - 8 minutes . Finally add coconut milk. Mix well. Do not boil again. Serve with appam / rice.
2)Unnakaya: Steam the banana till tender. Mash it to a fine paste. Heat frying pan. Add ghee, cashew nut, kismis, grated coconut and sugar. Sauté on a low heat till it turns slightly brown. Keep aside. Take a little of the banana paste in the palm, flatten it, stuff it with grated coconut mixture and roll into elongated shape , then deep fry in hot ghee /oil . Serve hot.