Skip to main content

Kozhi Saaru/Village style Chicken Stew


After a small break I am here with a flavorful village style kozhi saaru which is my grand mother's signature recipe.
As today is the 2nd Tuesday and sharing this recipe for Tamizhar Samyal Tuesday Event happenings at my space.
This kozhi saaru is mainly prepared for breakfast to accompany idlys but it tastes well with rice also.My grand mother used naatu kozhi(country chicken) for this recipe,but here I used the chicken legs.Lets move on to the recipe............................



Basic Information

 Preparation time 20 minutes
Cooking time 40 minutes
Serves 3

Ingredients


IngredientQuantity
Chicken(with bones)1 lb
Onion/ vengayam(finely chopped)1 (medium size)
Green chilly/pachamilagai2 
Turmeric powder/manjal podi1/4 tsp
Red Chilly powder/milagai podi1 tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1tbs(chopped)
Salt11/2tsp
Oil2-3 tbs

To saute and grind

IngredientQuantity
Shallots/chinna vengayam10
Red chilly/varamilagai3-4
Tomato2(medium size)
Ginger/inji1 inch piece
Garlic/poondu4-5 cloves
Coriander powder/kothamalli podi1 tbs
Coconut(grated)3 tbs
Cloves/lavangam3
Cinnamon/pattai1 inch piece
Poppy seeds/kasakasa1/2 tsp
Cumin seeds/jeeragam1/2 tsp
Fennel seeds/sombu1 tsp
Black pepper/milagu1 tsp



Method

  • Clean and wash the chicken,cut into bite sized pieces.To this add the turmeric powder,red chilly powder and 1/2 tsp of salt.Mix it well,set it aside.
  • Heat a pan with a tsp of oil and  crackle the cumin and fennel seeds then goes in the whole spices.Add in the shallots,ginger and garlic.Saute it until transparent.
  • Add in the chopped tomatoes and cook it till it becomes mushy,finally add in the grated coconut and mix it well.After cooling grind it to a fine paste.
  • Heat the pan with the remaining oil,add in the chopped onion,green chillies and curry leaves.Saute it for a minute.
  • Now add in the chicken pieces and saute it till the color changes.At this stage add in the ground paste and mix well till everything blends well.Add around 3 cups of water and remaining salt.Cook it covered in a medium flame till the chicken becomes soft and tender.Stir in between to prevent burning.
  • Finally sprinkle the coriander leaves and put off the flame.



Serve it with idly,dosa or rice.



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

  • The stew needs to be slightly thinso adjust the water accordingly.
  • If you want to use ginger&garlic paste then omit the whole ginger and garlic,add it along with the onions while sauteing for the curry.

This recipe is off to Tamaizhar Samayal Tuesday.


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

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more