CHETTINAD KOZHI KUZHAMBU/CHETTINAD CHICKEN KUZHAMBU
Chettinad kozhi kuzhambu is a flavorful and delicious curry prepared with freshly ground coconut masala. It goes very well with hot rice / hot idli ..
However much variety of chicken we cook, nothing can take
the place of the traditional kuzhambu being made form the
time old days.This Kuzhambu is very easy and tasty if
prepared in the pressure cooker. So cooker can be used.
Chicken will be cooked soft and the children and the old
people will love it.
I hope you will give this and try and let me know how it
turned out.
Chettinad Kozhi Kuzhambu Recipes:
cooking time:40 min
Total time:50 min
Recipe:main
Dish:indian
Serves:4 to 5 no
Coriander Seeds / Mullu Malli – 3 tbsp
Dry Red Chilli – 4 to 5 or to taste
Fennel Seeds / Sombu / Saunf – 2 tsp
Cumin Seeds / Jeerakam – 1 tsp
Cinnamon Stick / Pattai – 5 cm stick
Kalpasi / Black Stone Flower –3 pieces
Whole Peppercorns – 2 tsp
Cardamom Pods / Yelakai – 5
Star Anise / Natchathira Sombu – 1
Cloves / Krambu – 4
1)Wash the chicken pieces nicely.
2)Grind the items in to grind to a smooth paste.
3)Now Make the chettinad masala. Dry roast all the spices in a kadai till it turns golden.
4)Remove them to a mixer and grind them to a smooth powder.
5)Heat oil in a pressure cooker, add bay leaf, pattai and Grind chettinad masala in this stage(it gives nice colour fo this dish)
6)Add in onions and saute till it turns soft.
9)Add in chicken mix well.
10)And add curd mix well.
11)Then add grind paste and required water and mix well.
12)After pressure release ,open the cooker and Add more water if needed.
13)Add in coriander leaves and mint leaves .
14)Serve it.
1) First roast all the chettinad masala in a pan till golden colour
2) Then take in a blender and grain into powder
3)Now take coconut and fried gram in a blender
4)Grain into smooth paste
5)Heat oil in a pressure cooker ,add bay leaf and pattai
6)Now add chettinad masala powder
7)Add in onion chopped saute for few min
8)Add in chopped tomato cook till it turns into mushy
9)Add in ginger&garlic paste
10)now add chicken mix well
11)Add curd mix well
12)now add ground paste and required water mix well
13)Close the pan and keep for 2 whistles in a high flame
14)open the cooker and add water if needed
15)Add herbs mix well
16)Serve it
Dish:indian
Serves:4 to 5 no
Ingredients:
Chicken – 1/2 kg / 500 grams
Onions – 2 large sliced thinly
Pattai/Cinnamon-1/2 inch
Bay leaf/briyani illai -1 no
Tomatoes – 2 medium size cubed
Ginger&Garlic paste-2 tbsp
Mint Leaves a small handfull
Green chilli-1 no
Oil – 2 tbsp
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
curd – 2tbsp
Coriander Leaves / Cilantro – 3 tbsp chopped
Onions – 2 large sliced thinly
Pattai/Cinnamon-1/2 inch
Bay leaf/briyani illai -1 no
Tomatoes – 2 medium size cubed
Ginger&Garlic paste-2 tbsp
Mint Leaves a small handfull
Green chilli-1 no
Oil – 2 tbsp
Turmeric Powder / Manjal Podi – 1 tsp
Salt to taste
curd – 2tbsp
Coriander Leaves / Cilantro – 3 tbsp chopped
Coriander Seeds / Mullu Malli – 3 tbsp
Dry Red Chilli – 4 to 5 or to taste
Fennel Seeds / Sombu / Saunf – 2 tsp
Cumin Seeds / Jeerakam – 1 tsp
Cinnamon Stick / Pattai – 5 cm stick
Kalpasi / Black Stone Flower –3 pieces
Whole Peppercorns – 2 tsp
Cardamom Pods / Yelakai – 5
Star Anise / Natchathira Sombu – 1
Cloves / Krambu – 4
Ground paste:
Grated coconut-2 tbsp
Pottukadalai/Fried gram-1tbsp
Pottukadalai/Fried gram-1tbsp
Method:
2)Grind the items in to grind to a smooth paste.
3)Now Make the chettinad masala. Dry roast all the spices in a kadai till it turns golden.
4)Remove them to a mixer and grind them to a smooth powder.
5)Heat oil in a pressure cooker, add bay leaf, pattai and Grind chettinad masala in this stage(it gives nice colour fo this dish)
6)Add in onions and saute till it turns soft.
7)Add in cubed tomatoes cook till it turns into mushy.
8)Then add ginger&garlic paste.saute for a minute.
9)Add in chicken mix well.
10)And add curd mix well.
11)Then add grind paste and required water and mix well.
Cover the cooker and cook it for 2 whistle, simmer for 10 mins. Switch off the heat and let them steam go all by itself.
12)After pressure release ,open the cooker and Add more water if needed.
13)Add in coriander leaves and mint leaves .
14)Serve it.
Method:
1) First roast all the chettinad masala in a pan till golden colour
2) Then take in a blender and grain into powder
3)Now take coconut and fried gram in a blender
4)Grain into smooth paste
5)Heat oil in a pressure cooker ,add bay leaf and pattai
6)Now add chettinad masala powder
7)Add in onion chopped saute for few min
8)Add in chopped tomato cook till it turns into mushy
9)Add in ginger&garlic paste
10)now add chicken mix well
11)Add curd mix well
12)now add ground paste and required water mix well
13)Close the pan and keep for 2 whistles in a high flame
14)open the cooker and add water if needed
15)Add herbs mix well
16)Serve it
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