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Kongu Style Kozhi Kuzhambu – My MIL’s Version

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Kongu Style Kozhi Kuzhambu - My MIL's Version

 

After enjoying 2hrs rain in chennai, i was so lucky to enjoy the rain in my in-laws place this weekend. I dont think i enjoyed the rain much in chennai. The cool breeze and sound of wind everything was so amazing. I feel chennai people are not lucky as village people. Though we have too many facilities in city, we forgot to enjoy the nature. I took too many snaps there and you can see those clicks in my photo blog too. I will be updating there soon.
 

Kongu Style Kozhi Kuzhambu - My MIL's Version

 

Kongu Style Kozhi Kuzhambu - My MIL's Version
Kongu Style Kozhi Kuzhambu

 

Todays recipe is my mother-in-laws special chicken curry. She prepares most of the non-veg curries with coriander-chili powder and yes it gives a special aroma. This time she gave me this powder to try and also asked to try this simple chicken curry. In the whole cooking process, i was just enjoying the aroma of curry.
Kongu Nadu covers the region of Erode, Salem, Coimbatore and near by places. They give a special touch to their recipes. most of them uses coconut in curry. We cant really avoid coconut everytime. You can get more info about kongunadu cuisine in wiki. I have also updated Kongu Style Chicken Soup. You can get the recipe here.

 Kongu Style Kozhi Kuzhambu - My MIL's Version

 

Kongu Style Kozhi Kuzhambu - My MIL's Version

Ingredients :

  • 250 gms Chicken – cut & wash
  • 1/4 cup finely chopped onion
  • 1 medium sized tomato – chopped
  • 1/2 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tbsp coriander-chili powder
  • salt to taste
  • 1 tsp mustard seeds
  • 10-15 curry leaves

To Fry & Grind :

  • 1 tsp oil
  • 1/2 cup pearl onion
  • 1/2 cup chopped coconut
  • 4 dry red chilies
  • 3 tbsp coriander-chili powder

 

Kongu Style Kozhi Kuzhambu - My MIL's Version

Method :

  • Heat oil in a pan or kadai. Add broken red chilies and saute a while. Add chopped coconut and onion. Cook for a minute. Remove from the heat and allow to cool.
  • Grind in a mixer along with 3 tbsp coriander-chili powder. Add little water and grind to a smooth paste.
  • Heat 2 tbsp oil in a pan or kadai. Tamper mustard seeds. Add curry leaves and chopped onions. Fry for a min.
  • Add chopped tomatoes and mash the pulp. Add ginger-garlic paste and saute a while. Add turmeric powder, chicken pieces and salt to taste. Cook it covered on low flame for 2 mins.
  • Add grounded paste and 3/4 cup water. Mix well and cook it covered on low flame for 10-15 mins.
  • Add coriander-chili powder and little salt if needed. Add water if necessary. Cook it covered for 10 mins. Garnish with chopped coriander and serve hot with rice or idli/dosa.

 

Kongu Style Kozhi Kuzhambu - My MIL's Version

 

Kongu Style Kozhi Kuzhambu - My MIL's Version

Note :

  • How to make Coriander-Chili powder : Dry roast 2 cup coriander seeds with 10 broken red chilies for few mins till seeds crackle. Grind in a mixer to smooth powder. Store in an airtight container.

 

Coriander-Chili powder
Coriander-Chili powder
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17 thoughts on “Kongu Style Kozhi Kuzhambu – My MIL’s Version

  1. omg, love that beautiful clicks Preeti,even am missing my grandma's village here, village is village always.

    Kongu dishes are one of my favourite cuisine. Kozhi kuzhambu looks stunning and fingerlicking dear.

  2. ah rain in chennai – is the best news for me…am sure my mom will have smile when she updates this on call today :) loved the curry , its always special when that recipe is our MIL's…

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