MADRAS KOZHI KUZHAMBU
The tastes of mustard, methi, ginger, garlic and onion in Madras Koli Kulambu are the strong flavourings that will let you remember it from time to time. This dish in thick gravy will surely be one of your chicken dishes favourite.
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in a thick bottomed deep pan; sputter the mustard and methi seeds.
- Add onions, ginger - garlic paste and fry.
- Add the rest of the ingredients and the meat. Fry for 15 minutes. Then add the coconut milk, salt and vinegar and let it cook till the meat is tender and the gravy thick.
- Serve with boiled rice.
INGREDIENTS
- 1½ kilograms medium sized chicken - cut into small pieces
- 2 tablespoon coriander powder
- 2 tablespoon chilly powder
- 4 onions - finely chopped
- 4 cups coconut milk
- Ginger and garlic paste
- 1 teaspoon haldi powder
- 2 teaspoon jeera powder
- 2 teaspoon pepper powder
- 12 green chilies slit lengthwise
- Mustard and methi
- 100 ml oil seeds -for tempering
- Vinegar and salt to taste
8 comments for “Madras Kozhi Kuzhambu”
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