Kalpasi: the mystery flower is the secret behind chettinad chicken curry - Kalpasi is known as ’black stone flower'



Chettinad chicken curry – Kalpasi: The Hidden Gems of Indian Spices

Chettinad chicken curry- secrets behind a curry. The world has over thousands of spices that are ground, powdered, dried or used as is, in creating some of the most special and beloved delicacies of all-time. Each region in every country adds a sprinkling of their secret spice mix to their cooking pots to wow the diners. It’s all about the little nuances that go into creating a dish – a little more vinegar, a dash of coconut cream or a few pods of peppercorn or star anise. A fine tuning of all the ingredients is what brings a world of a difference to a dish. And if these dishes are prepared with local, indigenous produce, then better the flavour!

Kalpasi: the mystery flower – Alternatively known as ’black stone flower’, kalpasi is a kind of lichen. Though not much is known about its production, many believe that a few places in Tamil Nadu – Ooty and Kodaikanal – harbour this rare spice.




It is used in cooking traditional Chettinad food but for most in Tamil Nadu, the spice is elusive and not regularly utilised. However, the blackish purple flower is often blended with other spices to make some indigenous masalas. Visit Home page for more similar recipes.

Preparation time: 20 minutes

Cooking time : 40 minutes

Serves : 4

Ingredients 

Ingredients-1  
1 lb Chicken (1/2 kg approx, cut into small pieces)
2 tsp Lime juice
¼ tsp Salt
½ tsp Turmeric powder
Ingredients-2  
7 nos Dry red chilli
4 tbsp Coriander/dhania seeds
1 tsp Cumin seeds
2 tsp Fennel seeds
2 tsp Black peppercorns
3 tsp Poppy seeds
2 tsp Split roasted gram
5 tsp Dry coconut flakes/ desiccated / fresh coconut
2 nos Cinnamon
3 clove Cloves
3 nos Cardamon
2 nos Mace (2 petals)
1 pinch Nutmeg powder  (or 1/8 the of teaspoon grated nutmeg)
1 no Star anise (2 petals)
     
Ingredients-3  
2 nos Bay leaf
3 nos Black stone flower/ kalpasi
3 nos Onion
2 nos Tomato
1 no Green chilli
1 tsp Ginger garlic paste
1 tsp Red chilli powder
6 sprigs Coriander leaves (chopped)
10 nos Curry leaves
1 tsp Salt (or to taste)
5 tbsp Oil
¼ cup Water

Method to prepare Chettinad chicken curry

  1. Marinate chicken with turmeric powder, salt and lime juice for at least 1/2 hour.
  2. Dry roast all the ingredients from group 2 for about 3 minutes until they slightly release aroma and oil. ( if possible try to dry roast coconut separately, as it could burn fast.)
  3. Grind the dry masala with ginger garlic paste to make a coarse powder and keep it aside.
  4. Heat oil in a pan and add bay leaf and kalpasi ; add chopped onions & green chillies and fry until golden brown; mix marinated chicken and fry with onions for a while.
  5. Add chopped tomatoes along with red chilli powder, ground masala powder (Just add 3/4 of the masala powder and check the taste, if its not too strong for your taste, then add the rest) and salt.
  6. When the masala turns dark brown add water and garnish with coriander & curry leaves. Serve Chettinad chicken curry hot with  any rice dish.
 
 
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Regards,
Sumith.
Kalpasi for chettinad chicken curry
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Kalpasi for chettinad chicken curry

Kalpasi: the mystery flower is the secret behind chettinad chicken curry – Kalpasi is known as ’black stone flower'



Course Main Course
Cuisine Indian, kerala cuisine, South Indian
Keyword chettinad chicken curry, Kalpasi
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 396kcal
Author Sumith Babu

Ingredients

Ingredients for marinade

  • 500 gms chicken boneless cut into small pieces
  • 2 tbsp lime juice
  • 1/2 tsp turmeric powder
  • salt to taste

Ingredients for masala

  • 2 tsp split roasted gram
  • 3 tbsp fresh coconut flakes or dry coconut flakes
  • 4 dry red chilli
  • 3 tsp dry coriander seeds
  • 1tsp cumin seeds
  • 2 tsp fennel seeds
  • 2 tsp black peppercorns
  • 3 tsp poppy seeds
  • 1 cinnamon small
  • 2 cloves
  • 2 cardamom
  • 2 mace small
  • 1 pinch nutmeg powder
  • 1 star anise

Ingredients for gravy

  • 3 onion chopped
  • 2 tomato chopped
  • 1 green chilli
  • 1 tbsp ginger garlic paste
  • 1 tsp red chilli powder
  • 1 bay leaf small
  • 3 black stone flower / kalpasi
  • 2 tbsp Fresh coriander leaves chopped
  • 2 sprig curry leaves
  • 4 tbsp oil
  • 1/4 cup water
  • salt to taste

Instructions

Instructions to make chettinad chicken curry

  • Marinate chicken with turmeric powder, salt and lime juice for at least 1/2 hour.


  • Dry roast all the ingredients from group 2 for about 3 minutes until they slightly release aroma and oil. (if possible try to dry roast coconut separately, as it could burn fast.)


  • Grind the dry masala with ginger garlic paste to make a coarse powder and keep it aside.


  • Heat oil in a pan and add bay leaf and kalpasi, add chopped onions & green chillies and fry until golden brown, add marinated chicken and fry with onions for a while.


  • Add chopped tomatoes along with red chilli powder, ground masala powder (Just add 3/4 of the masala powder and check the taste, if its not too strong for your taste, then add the rest) and salt.


  • When the masala turns dark brown add water and garnish with coriander & curry leaves. Serve Chettinad chicken curry hot with  any rice dish.
     



Nutrition

Calories: 396kcal | Carbohydrates: 24g | Protein: 31g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 210mg | Potassium: 966mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1029IU | Vitamin C: 105mg | Vitamin E: 3mg | Calcium: 119mg | Iron: 3mg
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