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Chicken Ularthiyathu Recipe| Kozhi Ularthu – Olathu Recipe | Sauteed Chicken Fry – Version 2

Kerala cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The word Ularthiyathu /Ularthu /Olathu means ‘Dry Preparation’. This is a spicy dry preparation of chicken and is strongly flavoured with the spices. I have posted Chicken Ularthiyathu earlier, but today’s recipe is different version, using grated coconut along with spices. The perfect blend of coconut and spices give it a rich and aromatic flavor.
 
Trust me floks, It’s very tasty and if you like spicy food this is the perfect recipe for you. You can also make any meat in the same way. I came across this recipe in a cookery show and bookmarked this a long time ago. Couple of months back one of my friends and loyal reader of this blog Buelah Jude requested me for this recipe. Somehow, I forgot about it. I am sorry Buelah it took me this long to cook up this. It pairs well with curd rice, or steamed rice with Yogurt gravy, or with any Indian Bread varieties. Prepare Enjoy!
Recipe for Chicken Ularthiyathu | Kozhi Ularthu /Olathu /Sauteed Chicken Fry – Version 2
Preparation Time : 15 mins
Cooking Time : 45 mins
Serves : 6

Ingredients : 
To Marinate:
Chicken with Bones  :  2.5 lb/11/2 kg (washed & cut into small pieces)
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 4 tsp or  as per tolerance
Coriander Powder : 2 tsp
Garam Masala Powder : 11/2 tsp
Fenugreek powder a pinch
Salt to taste
For Sauteing :
Grated Coconut : 1 heaping cup or half of whole coconut 
Onions : 5 (medium, sliced)
Ginger : 4-6 nos -1/2 inch pieces
Garlic : 15-20 cloves
Whole Black Pepper : 11/2 tsp (adjust as per tolerance)
Fennel Seeds  : 1/2 tsp
Cinnamon : 1 inch stick
Cloves : 2
Cardamom : 2 pods
Bay Leaves : 1
Turmeric Powder : 1/2 tsp
Red Chilly Powder : 2 tsp or as per tolerance
Coriander Powder : 2 tsp
Garam Masala : 1 tsp
Curry leaves : 1 sprig
Oil : 2 tbsp + 3 tbsp
How to make Chicken Ularthiyathu – Kozhi Ularthu-Olathu :

1. Marinate the chicken pieces with the above listed marinating ingredients and keep in the refrigerator for 1/2-1 hrs (Note: For best result marinate overnight)
2. Mix together all the ingredients except oil & curry leaves, listed for sauteing; crush and blend using  ammikkal (mortal and pestel set made out of stone) or in a food processor or blender; pluse them 2-3 times  to coarse paste. 
(Note : This recipe calls for coarse paste, so care should be taken not to be ground to smooth paste; If you have ammikkal it’s best to use to ground the mixture; that will enhance the natural flavors of the ingredients).
4. Add  this  coarse paste to the marinated chicken and combine well.
5. Pour 2 tbsp of coconut oil in a heavy bottomed pan and tilt the pan in such a way that oil gets spread evenly in the pan
6. Add the chicken coconut mixture; cover & cook over medium heat for 5 minutes or until the chicken start to ooze out water.
7. Now remove the lid, mix well and cook until all the water evaporates.
8. Add the remaining 3 tbsp coconut oil, fresh curry leaves and dry roast it in medium heat till browned up (Note : Stir in between to avoid burning and it takes 30 minutes approximately. Do not close the lid after adding oil to roast the chicken.)
9. Once the chicken meat starts to fell apart and  have attained the  dark brown color then remove from the fire.
10. Tasty Chicken Ularthiyathu is ready to serve.  Serve as a side dish for rice or with Indian Bread…Enjoy

Notes:

  • I recommend using coconut oil. It enhance the authentic taste and flavor.
  • Increase or decrease chilli powder and pepper powder as per your tolerance. 
Check here for more Side Dishes – Non Vegetarian

Happy Cooking!
Sangeetha

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Comments

  1. sangeetha says

    Hi Sikha, Sorry for the delayed reply.I was away on trip.You’re welcome!Thank you for trying it out, and for letting me know. So glad that that it lived up to your expectations! Please do try out other recipes too when you have time. Hope you will like it and do revert with your feedback if you try any.

    Happy Cooking!
    Sangeetha

  2. SIKHA says

    Thank you so much … i cooked it for my husband and it turned out even better than i imagined.

    I used only 3 tbsps of sunflower oil instead of coconut oil for health purposes. and i cooked for nearly 45 minutes.

    really appreciate you for posting this.

  3. thePlayer says

    Excellent site and article! Growing up as a malayalee in the gulf, I didn't get too many opportunities to dig deep.
    I would love to know, what exactly are the definitions and differences between the following:

    1. ularthiyathu
    2. varattiyathu
    3. varutharachathu
    4. porichathu / varutha

    What are the exact differences. Or is it just marketing jargon, where I've seen some restaurants (annoyingly) use the word ularthiyathu and varattiyathu for the same thing?

  14. manasamenon says

    Chech..njan innale ithu undakkittoo..adipoli taste ayirinnu, u know what manu enthu konduthalum nannayi ennu parayilla, pakshe ithu ishtayee..he is impressed..heeeeeeee..thanku.thank for sharing!

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