Rabbit Varuval

Ingredients

• 1 kg rabbit meat, cut up (முயல் கறி)
• 20 shallots, halved (சின்ன வெங்காயம்)
• 1 tomato, chopped (தக்காளி)
• 1 tbsp ginger-garlic paste (இஞ்சி பூண்டு விழுது)
• 1-inch piece, 3, 2 cinnamon, cloves, cardamom (பட்டை, கிராம்பு, ஏலக்காய்)
• 1 green chilli (பச்சை மிளகாய்)
• 1 tbsp chilli powder (மிளகாய்த்தூள்)
• 1 tbsp coriander powder (மல்லித்தூள்)
• half a tbsp turmeric powder (மஞ்சள்தூள்)
• 2 tbsp pepper powder (மிளகுத்தூள்)
• half a tbsp garam masala powder (கரம் மசாலா தூள்)
• as needed salt, curry leaves (உப்பு, கருவேப்பிலை)
• as needed coriander leaves (கொத்தமல்லி)
• as needed ghee (நெய்)

Method

1. In a pressure cooker, heat ghee and fry the cinnamon, cloves and cardamom, then the shallots, ginger-garlic paste, green chilli and curry leaves.
2. Add the tomato, then the rabbit with chilli, coriander, turmeric and garam masala powders and salt; stir well.
3. Add some water and cook for about 6 whistles; check tenderness, as rabbit varies and undercooked meat smells gamey.
4. Boil off the liquid until dry.
5. Finish with a little more ghee, pepper powder and coriander leaves.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 48. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.