Village Style Chicken Gravy (Kozhi Kulambu) Style 2

                   This is a common chicken gravy made in village homes, masala grind in stone grinder(ammi, Ural kal) with roasted spice and roasted coconut. Plenty of curry leaves is added to this curry which gives a rich flavor. Use Sesame oil to all non-vegetarian recipes to enhance the flavor. Come lets try this style.

Ingredients :
Chicken - 1/2 kg                                                           Preparation Time : 45 Min
Small Onions - 1 Cup
Curry Leaf - 1 cup                                                        Serves : 4 People
Badaga(Dried Onions)
Sesame Oil - 1/2 Cup
Salt
Turmeric

To Fry & grind :
Rice - 1 Tbsp
Coriander seeds - 3 Tbsp
Garlic - 5
Small onions - 5/6 shallots
Curry leaf - Few
Fennel seeds - 1/2 Tsp
Pepper - 10
Red chilly - 4
Urad/ Channa dal - 1/2 Tsp
Coconut - 1/2 cup

Method :

Start preparing the masala's to roast. First heat 1 tsp oil and roast the coconut. Transfer it to the mixer grinder.

                                                            

 Add some more oil in the same pan and add rice and all other ingredients & roast it.

                                                          

Cool the roasted spices and transfer it to the mixer with coconuts and grind it to smooth paste.

                

                   

Heat  5 Tbsp oil in a pressure cooker and add mustard seeds, onions, curry leaves, badaga(dried onions) & saute it. Then add chicken, turmeric & salt to it and stir it.

                                

Saute until oil looses out from the chicken, Finally add the masala paste to the chicken & add enough water to it. 

                              

 Let it boil well until the raw smell goes off. Pressure cook it for 1 whistle if needed.

                              

Transfer it to a serving dish. Serve hot with Steaming Idly's or Poori.

Thank You. See you in next post.