Nitha Kitchen

Kongunadu Gramathu Kozhi Kuzhambu | Village Style Chicken Gravy Version I

By 24 Comments

Kongunadu Gramathu Kozhi Kuzhambu / Vilage style Chicken gravy is something special I learnt from my grandma. She neither adds Tomato nor ginger in this gravy. I usually add lot of coriander powder (make it at home) and less coconut. Coriander not only thickens the gravy, it also has many medicinal benefits especially coriander controls diabetics. Also Shallot gives wonderful taste to this kulambu. This gravy goes well with Rice, Biryani, Idli/Dosa, Chapathi n Flat breads…Hope you try this gravy soon…

Ingredients to saute and grind

Shallot – 10-12 Numbers
Garlic – 10 Numbers
Red Chili – 2 Numbers
Cumin Seeds – 3/4th Tbsp
Pepper – 1/2 Tbsp
Kaskas – 1/2 Tbsp
Cloves – 2 Numbers.
Cinnamon – 1 medium lengthy piece
Fennel Seeds – 1tsp
Coriander Powder – 3 Tbsp
Roasted gram/Pottukadalai – 1 Tbsp
Curry Leaves – Few
Salt – 1/2tsp
Oil – 2 Tbsp

Other Ingredients for Gravy

Chicken – 450gms (1 lb)
Coconut milk – 1/2 Cup
Chopped Onion – 1/4 Cup
Red Chili Powder – 1tsp (or as per need)
Mustard Seeds – 1/4tsp
Curry Leaves – 1 Sprig
Oil – 1 Tbsp
Salt and Water as needed
Coriander leaves – For garnishing

Method

  • Heat oil and add shallots,salt and garlic first (If the shallots are very big in size slice to halve).
  • When turns light brown add other ingredients except coriander powder and pottukadalai.
  • Saute well in medium flame till attains nice aroma.
  • Finally add coriander powder and pottukadalai.
  • Grind to very fine paste and mix coconut milk with it.
  • In the same pan add one Tbsp of oil, add mustard seeds.
  • When it splutters add chopped onion, curry leaves.
  • Saute till golden brown, then add turmeric, pinch of salt and chicken pieces.
  • Cook in medium flame till chicken becomes tender and leaves juice.
  • At this point add ground masala mixed with coconut milk (Pic 2).
  • Add less water and cook in high flame till it starts bubbling.
  • It starts bubbling in another 2-3mins reduce the flame to low.
  • By this time chicken should cooked well (Pic 3).
  • Now simmer it till oil separates/floats on top (Pic 4).
  • I usually add very less oil so I get less oil on top.
  • Add chopped coriander leaves and remove from heat.

Kongunadu Gramathu Kozhi Kuzhambu

Note:
If like to add tomato then add 1/2 small size tomato with other “To grind” ingredients.

Post You May Like:

Classic Idiyappam Sandhagai | Instant String Hoppers with Panchamirtham and Coconut Milk
Muttai Egg Bonda Recipe | Spicy Hard Boiled Egg Fritters
Papaya Halwa Recipe

Reader Interactions

Comments

  9. Love to finish that whole bowl of fingerlicking kuzhambu,irresistible and seriously tempting platter, especially that cone dosa is very catchy.

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!