Tag Archives: tamilian duck kulambu

Duck Gravy / Vaathu Masala

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This is my 4th post with Duck; I could say that nothing tastes much better as Duck. I tasted Duck curry just a few months back, and now not only I my whole family have been a great fan to Duck. This is something good, delicious and colorful gravy which goes out well with steamed rice, dosa and any Indian bread. Also I am taking this dish to Fiesta friday #53 of Angie. Let us move on to the recipe…

Duck Masala / Vaathu Masala

Duck Masala / Vaathu Masala

Ingredients:

  • Duck meat – ½ kg
  • Onions – 100 gm
  • Cinnamon – 1 “inch stick
  • Cloves – 2 nos
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Methi seeds – ¼ tsp
  • Coconut pieces – 1 tbsp
  • Garlic – 5 cloves
  • Ginger – 1” inch stick
  • Black Pepper – 1 tsp
  • Curry leaves – a string
  • Turmeric powder – ¼ tsp
  • Chili powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt to taste
  • Gingelly oil – 3 tsp
  • Coriander leaves – two stalks (for garnishing)

Preparation:

  • Dry roast cumin, fennel, methi seeds and pepper. Bring it to room temperature and grind it to a fine powder.
  • Clean and roughly chop the duck meat. Take the duck meat in a wide bowl; add in the grounded spice powder along with chili, coriander powder and salt.
  • Mix them well and marinate for 30 mins.
  • Dry roast coconut pieces along with ginger, garlic and grind them to fine paste by adding little water.
  • Peel and chop the onions to small pieces.
  • Heat oil in a pressure cooker, add cinnamon, cloves and curry leaves. Wait till they crackle.
  • Add in the onions; cook till they turn golden brown in color.
  • Add in the duck meat and cook for 5 mins.
  • Add in the coconut paste and cook till the raw smell goes off.
  • Pour in 2 cups of water and allow it to boil.
  • Pressure cook for 5 whistles.
  • Open the lid when the pressure is released and keeps in medium flame for 5 mins till the curry thickens to gravy.

Serve hot with steamed rice, parotta and any variety rice.

Note: I have prepared this as a thick masala, so have kept the curry in medium flame for 10 mins, to make the curry thicken.

Duck curry – 3 / Vaathu kulambu

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From the past two trips whenever I am to my hometown (Tuticorin), we never miss to get this Duck meat on Karur – Namakkal highways. Duck is a staple food of those people and there are too many roadside hotels and also they got their own Duck farm. We use to have Duck fry with parotta or idli or Dosa among one of those hotels and carry some of the raw meat for cooking.

As already I have posted few duck recipes, now again with new recipes with new taste, flavors and attractive colors. Let us move to the recipe…

Duck curry / Vaathu kulambu - 3

Duck curry / Vaathu kulambu – 3

Ingredients:

  • Duck meat – ½ kg
  • Red chillies – 5 nos
  • Black peppercorns – 1 tsp
  • Fennel seeds (Sombu) – 1 ½ tsp
  • Cumin seeds – 2 tsp
  • Coriander seeds – 2 tsp
  • Methi / Fenugreek seeds – ½ tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – two string
  • Onions – 2 nos (medium sized)
  • Ginger-garlic paste – 1 tbsp
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Coconut pieces – 1 ½ tbsp
  • Oil – 3 tsp

Preparation:

  • Dry roast red chillies, cumin seeds, coriander seeds, fennel seeds, black peppercorns and methi / Fenugreek seeds in a kadai, till the raw smell goes off. Bring it to room temperature and grind it to a fine paste by adding little water. Keep it aside.
  • Dry roast coconut pieces in a kadai and grind them to a fine paste by adding little water. Keep it aside.
  • Heat oil in a pressure cooker, add mustard seeds, a pinch of cumin seeds and half of the curry leaves. Wait till they crackle.
  • Add in the onions and ginger-garlic paste, cook till the onions turn transparent.
  • Add in the Duck meat followed by turmeric powder and salt. Cook till the meat gets blnd with the meat.
  • Add the grounded spice paste and cook till the raw smell goes off.
  • Add the grounded coconut paste and cook till the raw smell goes off.
  • Pour in three cups of water and bring it to boil.
  • Cover with the lid and wait for 5 whistles. Remove the lid when the pressure is released.
  • Transfer it to a bowl and garnish it with the leftover curryleaves.

Serve hot with steamed rice, idli, dosa and parotta.

Note: Duck meat consumes time to cook, whereas the male duck consumes less time compared to the female one. But the taste, flavor and fragrance remain the same. You could little amount of methi / Fenugreek seeds to all the Duck dishes, since the duck meat produces heat and consists of fat.