Skip to main content

Kongu Naadu Kozhi Kulambhu/Kongu Style Chicken Kulambhu


Today's recipe for Tamizhar Samayal Tuesday event is a finger licking chicken kulambhu popular in Kongu region.This is my grand mother's signature recipe and used the country chicken(nattu kozhi) for this recipe.The highlight of this recipe is the aroma of freshly ground spices.But here I used the chicken drumsticks for this recipe you can make it with whole chicken also.This recipe goes very well with rice and idly,dosa,now off to the recipe................


Basic Information

Preparation time 15 minuets
Cooking time 40 minutes
Serves 2-3

Ingredients

IngredientQuantity
Chicken(with bones)11/2 lbs
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)2 (medium size)
Ginger&garlic paste2tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1tbs(chopped)
Salt11/2tsp
Oil3tbs

To saute and grind

IngredientQuantity
Shallots/chinna vengayam5-6
Red chilly/varamilagai6-7
Black pepper/milagu1tsp
Fennel seeds/sombu1/2tsp
Poppy seeds/kasakasa1/2tsp
Cumin seeds/jeeragam1/2tsp
Coconut(grated)1tbs
Coriander powder/dhaniya podi2tsp

For Tempering

IngredientQuantity
Cloves/lavangam3-4
Cinnamon/pattai1' piece
Fennel seeds/sombu1/2tsp



Method
  • Cut and clean the chicken to bite sized pieces and add 1tsp of ginger&garlic paste and turmeric powder,1/2 tsp of salt and mix it well.
  • Meanwhile in a tsp of oil saute the given ingredients given except coriander powder for couple of minutes and put off the fire.Finally add the coriander powder and mix it well.Let it cool down and grind it to a fine paste.
  • Heat a pan with oil and do the tempering,saute the onion,curry leaves till transparent and add the remaining ginger&garlic paste.Fry it for a minute.
  • Add the chopped tomatoes and cook it till mushy,then goes in marinated chicken and mix it well.Let it cook it a medium flame for 5 minutes and stir it in between.
  • Now add the ground paste and mix it well,add the salt and 2 cups of water,cook it covered in a medium flame till the chicken gets tender and cooked well.
  • Finally sprinkle the chopped coriander leaves and put off the flame.
  • Flavorful Kongu Chicken Kulambhu is ready.
  • Serve it with rice,idly or dosa.



Enjoy............................................................

  • If you are making this kulambhu for idly or dosa,make it slightly thin.
  • My grandmother used shallots for this kulambhu instead of onion for sauteing.
  • Adding coconut makes the kulambhu makes it more tasty and delicious so use it.
  • Here I used the coriander powder,if you want you can add a tbs of whole coriander while sauteing the other spices.
  • Add the coriader powder to the spices after put off the fire otherwise it may get burnt.
This recipe is off to Tamaizhar Samayal Tuesday.




Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more