Ingredients-1
6 nos -Dry red chili
2 tbsp -Coriander seeds
1 tsp -Raw rice
1 tsp -Black pepper corns
1 tsp -Cumin seeds
½ tsp -Fennel seeds
1 tsp -Poppy seeds
1 tsp -Split roasted grams(pottukadalai)
1 no -Cinnamon (1/2 " stick)
2 nos -Cloves
1 no -Cardamon
1 tsp -Dry coconut flakes
Ingredients-2
2 nos -Onions (finely chopped)
1 no -Tomato (chopped)
1 no -Green chili (finely chopped)
4 clove -Garlic (crushed)
1 inch -Ginger (crushed)
1 no -Cornish hen (or use 1 pound regular chicken)
½ tsp -Turmeric powder
1 tbsp -Fresh ground coconut paste (diluted with water)
2 no -Bay leaf (small)
2 no -Dry red chili (for tempering)
½ tsp -Mustard seeds
4 tbsp -Oil (sesame oil preferred)
1½ tsp -Salt (or to taste)
2 stks -Coriander leaves (chopped for garnishing)
10 nos -Curry leaves
Instructions
Step1. Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds + raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown.
Step2. Switch off and cool completely.
Step3. Grind to powder and keep aside.
Step4. Heat sesame oil and toast bay leaf, curry leaves and splutter mustard.
Step5. Now add chopped onions, green chilies, crushed ginger and garlic.
Step6. Fry them for 5 minutes or until slightly browned.
Step6. Now add the tomatoes and cook for a minute
Step7. add the cut chicken pieces, cover with a lid and cook further for 3 minutes.
Step8. When the meat turns all white, add the turmeric powder, our ground masala powder and saute.
Step9. Fry till the masala browns well, add salt and keep frying (definitely requires some scraping as the masala will be become very sticky at this point).
Step10. Now add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low.
Step11. Let it simmer for another 5 to 8 minutes, the oil should separate as the kuzhambu boils.
Step12. Garnish with coriander and finish the dish.
Note
For Color, flavor and gravy use 2 red chilies as that adds a lot for the taste
if you prefer extra spicy throw in a couple of chilies which also adds color.
Rice and Split roasted gram adds body to the dish, its literally thicken the gravy.
Dry coconut or copra gives that oily flavor to the gravy.
adjust with water if you prefer thin gravy.
Tempering dry red chili and mustard seeds in sesame oil adds traditional touch to the dish...its also OK to use regular oil.
Source
Mullai Madhavan-Spiceindiaonline
