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|
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.
- 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
- 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.
- 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.