ROASTED SPICES CHICKEN KUZHAMBU / VARUTHUARAICHA CHICKEN KUZHAMBU

Hi Everyone,

How did your weekend went ? My weekend was quite busy but happy weekend with my friend's (Mrs.Saranya Sathish) family.

She is a great cook and she gave me lot if tips and recipes in cooking J .Will share her secret recipes with you all soon.

Now coming to todays recipe ,  I prepared this chicken kuzhambu last week along with grill chicken and Thalapakatti biryani. I already posted both the recipes !

This kuzambhu recipe is my mothers tradition recipe and she is following this for decades.Before my marriage during Sundays my mother use to prepare this kuzhambu in no time even before we wake up from bed :) with spicy and yummy aroma.Now I prepare chicken kuzhambu in many methods but still this recipe is my confident recipe.

Lets look into the recipe,

 

INGREDIENTS:

Chicken – ¼ kg.

Onions (Small ) – 5 nos

Curry leaves – few

Dry red chillies – 1

Mustard – ½ tsp.

Gingelly oil – 2 tsp.

Coriander leaves – a bunch

 

FOR ROASTING AND GRINDING:

Small onions – 15 nos

Dry red chilles – 4

Curry leaves – a sprig

Cinnamon – 2” piece – 1 no

Cloves – 3 nos

Fennel seeds / Sombu – 1 tsp

Poppy seeds / Khus Khus – ½ tsp

Ginger – 1” piece – 1 nos

Garlic – 5 pods

Cumin / Zeera – 1 tsp

Turmeric powder – ½ tsp

Coriander powder / coriander seeds – 3 tsp

Coconut grated – ¾ cup

Roasted channa dal / Pottu kadalai – 1 tsp

Coriander leaves – a bunch.

Gingelly oil – 1 tsp.

 

NEED CLARIFICATION ABOUT MEASUREMENTS PLS CLICK TO CLARIFY.

 

PREPARATION :

1) In a Kadai add 1 tsp of oil , onions , ginger , garlic and dry red chillies and saute till onions turns soft and translucent.

 

 

2) When onions are done add cinnamon , cloves , cumin , fennel , curry leaves , turmeric powder,poppy seeds , coriander seeds and fry till brown and switchoff the flame.

 

 

3) Now add coconut and roasted channa dal and mix once and let the mixture cool down(coconut and channa dal need not be fried so add them after switching off the flame).

4) Grind the above ingredients to little coarse paste .

5) In a kadai add oil followed by mustard and when mustard splutters add dry red chilles , chopped onions , Curry leaves and saute till done .

 

6) Then add the ground masala and chicken pcs ,salt , little amount of water and close the kadai and boil for 15 mins or till the chicken is boiled .

 

 

7) Garnish with coriander leaves and switch off the flame.

 

 

8) Serve hot with rice , idlis , dosa , paniyaram , chapathis ,pooris and pulka.

 

 

NOTES :

1) In case you are adding coriander powder instead of coriander seeds , don’t add the powder with flame on, it is enough if you add the coriander powder after switching off the flame as it it burn soon.

 

PRESSURE COOKER METHOD:

 

1) You can also prepare in cooker , in that case grind the coconut and roasted channa dal separately and rest of the ingredients separately.

2) In pressure cooker add the masala ,chicken , salt and boil for one whistle and once pressure subsides open the cooker and add the coconut , roasted channa dal masala and just boil for few few mins and switch off.

3) Saute the sauting ingredients separately and add to the kuzhambu and serve.

4) This is also one of the easy and quick method.