Kongu Naadu Kozhi Kulambhu/Kongu Style Chicken Kulambhu


Today's recipe for Tamizhar Samayal Tuesday event is a finger licking chicken kulambhu popular in Kongu region.This is my grand mother's signature recipe and used the country chicken(nattu kozhi) for this recipe.The highlight of this recipe is the aroma of freshly ground spices.But here I used the chicken drumsticks for this recipe you can make it with whole chicken also.This recipe goes very well with rice and idly,dosa,now off to the recipe................


Basic Information

Preparation time ~ 15 minuets
Cooking time ~ 40 minutes
Serves ~ 2-3

Ingredients

IngredientQuantity
Chicken(with bones)11/2 lbs
Onion/ vengayam(finely chopped)1 (medium size)
Tomato(chopped)2 (medium size)
Ginger&garlic paste2tsp
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamalli1tbs(chopped)
Salt11/2tsp
Oil3tbs

To saute and grind

IngredientQuantity
Shallots/chinna vengayam5-6
Red chilly/varamilagai6-7
Black pepper/milagu1tsp
Fennel seeds/sombu1/2tsp
Poppy seeds/kasakasa1/2tsp
Cumin seeds/jeeragam1/2tsp
Coconut(grated)1tbs
Coriander powder/dhaniya podi2tsp

For Tempering

IngredientQuantity
Cloves/lavangam3-4
Cinnamon/pattai1' piece
Fennel seeds/sombu1/2tsp



Method
  • Cut and clean the chicken to bite sized pieces and add 1tsp of ginger&garlic paste and turmeric powder,1/2 tsp of salt and mix it well.
  • Meanwhile in a tsp of oil saute the given ingredients given except coriander powder for couple of minutes and put off the fire.Finally add the coriander powder and mix it well.Let it cool down and grind it to a fine paste.
  • Heat a pan with oil and do the tempering,saute the onion,curry leaves till transparent and add the remaining ginger&garlic paste.Fry it for a minute.
  • Add the chopped tomatoes and cook it till mushy,then goes in marinated chicken and mix it well.Let it cook it a medium flame for 5 minutes and stir it in between.
  • Now add the ground paste and mix it well,add the salt and 2 cups of water,cook it covered in a medium flame till the chicken gets tender and cooked well.
  • Finally sprinkle the chopped coriander leaves and put off the flame.
  • Flavorful Kongu Chicken Kulambhu is ready.
  • Serve it with rice,idly or dosa.



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

  • If you are making this kulambhu for idly or dosa,make it slightly thin.
  • My grandmother used shallots for this kulambhu instead of onion for sauteing.
  • Adding coconut makes the kulambhu makes it more tasty and delicious so use it.
  • Here I used the coriander powder,if you want you can add a tbs of whole coriander while sauteing the other spices.
  • Add the coriader powder to the spices after put off the fire otherwise it may get burnt.
This recipe is off to Tamaizhar Samayal Tuesday.



10 comments:

Super spicy and yummy kuzhambu...love it with idli/dosa :)
Nice presentation as always!

Excellent and lovely looking kuzambu. Would compliment dosa, rice or chapathi.
Deepa

awesome chicken curry dear makes me drool will sure try this sometime... R will love it

drooling over the chicken. looks damn good.

Chicken kuzhambu looks so flavorful and tempting

goodness... that chicken curry really makes me drool... yummm...

When do you temper the cloves, cinnamon and fennel?

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Share

Twitter Delicious Facebook Digg Stumbleupon Favorites More