Starting the second week of Blogging Marathon #90 with Regional dishes as theme.Foe next few days, I will be showcasing the recipes popular in particular region of India.For this theme I chose to share some of the village side recipes from the Tamilnadu region.
Village or country side recipes are very tasty and flavorful without any additives or fancy ingredients.Freshly ground spices are mostly used,stone mortar is used to grind the spices.Also the cooking is made in traditional stove and iron or earthenware is used for most of the cooking.
Coming to the recipe its a simple yet spicy gravy served with rice and idlys.This recipe is made with freshly ground spices particularly with country chicken.The spices used not only enhances the aroma but also gives a nice consistency to the gravy.
I wanted to cook this recipe in an earthenware(manchatti). But the size of mine is small and couldn't make the quantity I wanted.So used the regular stainless steel pan but the taste and flavor will be doubled if it is cooked in an earthenware.
Village Style Chicken Kuzhambhu
Basic Information
Preparation time 20 minutes
Cooking time 40-45 minutes
Cooking time 40-45 minutes
Serves 4-5
Ingredients
Ingredient | Quantity |
|---|---|
Chicken( with bone or boneless) | 3 lbs |
Onion(finely chopped) | 2 (medium size) |
Tomato | 1 medium size |
Ginger&Garlic Paste | 2 tbs |
Green Chilly/pachamilagi | 4-5 (slit lengthy) |
Turmeric powder | 1/4 tsp |
Curry leaves/karivepillai | 1-2 sprigs |
Lemon juice | 2 tsp |
Salt | 1.5 -2 tsp |
| Oil | 3-4 tbs |
Coriander leaves(finely chopped) | 2 tbs |
Roast and grind to a fine paste
Ingredient | Quantity |
|---|---|
Red chilly/varamilagai | 6-7 |
Cumin seeds/jeeragam | 1 tsp |
Black pepper/milagu | 2 tsp |
Fennel seeds/sombu | 1 tsp |
Coriander powder/dhaniya podi | 3 tbs |
Grind to a fine paste
Ingredient | Quantity |
|---|---|
Coconut(grated) | 2 tbs |
Poppy seeds/kasakasa | 1/2 tsp |
Fennel seeds/sombu | 1/2 tsp |
For the tempering
Ingredient | Quantity |
|---|---|
Cloves/lavangam | 4-5 |
Cinnamon/pattai | 2 inch |
Fennel seeds/sombu | 1/2 tsp |
- Wash and clean the chicken and cut into bite size pieces and keep it aside.
- In a tsp of oil,roast the red chilly,fennel seeds,cumin seeds and black pepper.Once its roasted,reduce the flame to low and add in the coriander powder,mix it well.Keep it in the flame for 30 seconds.Put off the flame,after cooling grind it to a fine paste with water.Also grind the coconut separately to a fine paste and set it aside.
- In a pan,heat the oil and do the tempering,.Add in the chopped onion,green chilly and curry leaves,saute it with a pinch of salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Noe goes in the chopped tomato and cook it for a minute.
- Add in the chicken and give it a mix till it changes the color. At this stage add in the ground masala paste ,salt and turmeric powder.Adjust the consistency with the water.Cook it covered in a medium flame for 12-15 minutes.Stir in between to avoid burning.
- Once the chicken is almost done add in the coconut paste and let it boil for 3-4 minutes.Simmer it for 7- 10 minutes or till the oil floats on top.Add in the chopped coriander leaves and put off the flame.Add in the lemon juice and give it a mix.
- Serve it warm with rice.
- Do not add more of coconut paste a it will tend to change the taste of the kuzhambhu.
- Since the kuzhambhu uses red chilly,green chilly and black pepper,keep an eye on the spice level and alter according to personal preference.
Enjoy.........................................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90
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