Skip to main content

Chicken Kulambhu - Madurai Munniyandi Vilas Style


Coming to this month Tamizhar Samayal Tuesday event I made this yummy chicken kulambhu which is popular in Munniyandi Vilas a popular non-veg restaurant.
Being brought up in vegetarian grandparents place non-veg recipes were once in a blue moon before marriage.So no experience about the non-veg recipes in restaurant and how it tastes,whereas hubby dear is other way.He is a non-veg lover and had tried in may restaurants and one such thing he loved is the chicken kulambhu served in Munniandi Vilas.
When I googled for this recipe I landed here,last week I tried this kulambhu and came out so delicious.Hubby dear said the taste is almost close which served in restaurant.Off to the recipe..........................



Basic Information

Preparation time 15 minutes
Cooking time 30-35 minutes
Serves 3(generously)




Ingredients

IngredientQuantity
Chicken(with bones)11/2 lbs
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)1 (medium size)
Green chilly/pachamilagai(chopped)1
Ginger&garlic paste2 tsp
Coconut paste2 tbs
Turmeric powder/manjal podi1/2 tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1tbs(chopped)
Salt11/2tsp
Oil3tbs

To roast and grind
IngredientQuantity
Red chilly/varamilagai6
Coriander seeds/dhaniya1 tbs
Raw rice/pacharisi1 tsp
Black pepper/milagu1 tsp
Fennel seeds/sombu1/2 tsp
Poppy seeds/kasakasaa1 tsp
Roasted gram dhal/pottukadalai1 tsp
Cinnamon/pattai1 inch
Cloves/lavangam3
Dessicated coconut1 tsp

For Tempering
IngredientQuantity
Mustard seeds/kadugu1/2 tsp
Bay leaf1
Fennel seeds/sombu1/2 tsp
Red chilly/varamilagai2(broken)


Method

  • Clean and cut the chicken to bite size pieces and keep it aside.
  • Dry roast the given ingredients given to a golden color or till the aroma comes out.Grind it to a fine powder and set it aside.
  • Heat a pan with oil and crackle the fennel,mustard seeds.Add the bay leaf,red chilly.
  • Add the curry leaves and green chilly,then add the onion and saute it till transparent.
  • Now goes in the ginger and garlic paste,fry it for a minute.Add the chopped tomato and cook it till mushy.
  • Add the chicken pieces and turmeric powder and saute it till the color of the chicken changes.
  • Now add the ground spice powder and mix it well it it coats well.
  • At this stage add around 2 cups of water and the coconut paste,let it cook for 5-8 minutes.
  • Then simmer it for another 5 minutes or  till the oil gets separated.
  • Add the chopped coriander leaves and put off the stove.
  • Serve it after an hour to get the flavors incorporate well.



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

 This recipe is off to This recipe is off to Tamizhar Samayal Tuesday event.




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

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...
Post a Comment
Read more

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...
Post a Comment
Read more