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+ servings

Thaaravu Istu (Duck Istu)

My Grandmother`s Kuttanaadan recipe for Thaaravu Stew
Prep Time 40 mins
Total Time 40 mins
Cuisine Kerala
Servings 4 people


  • 1 kg Duck skinned, cut, rubbed with salt and drained
  • 50 gm Shallots Kunjulli
  • 2 sprigs Curry leaves
  • 1/4 tsp Mustard seeds
  • 5 nos Green chillies slit
  • 2 nos Onion chopped, large
  • 6 nos Garlic pods finely chopped
  • 2" piece Ginger finely chopped
  • 2 tbsp Coriander powder
  • ½ tsp Turmeric powder
  • 1 tbsp Garam masala powder
  • 3 tbsp Oil
  • 1 tbsp White vinegar
  • 2 nos *Coconuts


  • Pour oil into a vessel.
  • Add 5 chopped shallots, mustard seeds, curry leaves and stir, till the shallots turn red and the mustards pop.
  • Add the green chillies, onions, ginger and garlic.
  • Add salt and fry well.
  • Add the duck pieces.
  • Add the second coconut milk. Stir well and let it cook.
  • Dry roast lightly the garam masala powder, turmeric powder and coriander powder and add to the pot.
  • Stir well and add the third coconut milk.
  • Once the duck is cooked, reduce the heat and add the first coconut milk. Stir well.
  • Add the vinegar and stir well.
  • Garnish with a sprig of curry leaves.
  • Keep the dish closed and warm until serving.
  • *Fresh coconut milk extracted from 2 coconuts. There are three kinds of coconut milk v the first, the second and the third. To get the first milk, grind the grated coconut with 1 cup of warm water and strain to get the thick first milk. Keep it aside. Then add 2 cups water to the coconut residue, grind and strain, to get weaker milk. This is the second coconut milk. Keep that aside. Then add 1 cup water to the dry coconut residue and strain again to get the third coconut milk, which is the thinnest milk.
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