This is the most common making gravy from the village side and especially they make it during family get together. This gravy won’t be thick and prepared as saaru/rasam(watery) which goes well with rice and tiffin varieties. Couple of days back we got heavy thunder and rain in our place which leads to 28hrs power cut and net still not working at home. This is the only recipe I drafted long time back and pulishing this post from the browsing center. I prepare this gravy weekly once and we the whole family like it with rice, Idli or dosa :-).
Ingredients to Grind
Onion – 2 Medium or 1 Large
Whole red chili – 1 or 2 Number
Ginger – Small Piece
Garlic – 8-10 Numbers
Tomato – 1/2 Small
Fennel Seeds – 3/4th Tbsp
Cloves – 4 Number
Cinnamon stick – 1 Small Piece
Coriander Powder – 4 Tbsp
Cumin Seeds – 2tsp
Chicken – 500gms (more than 1 pound)
Oil – 1 n 1/2 Tbsp or more
Mustard – 1tsp
Shallot or Onion – 5 or 1/2 Number
Coconut Milk – 1 Cup
Kashmiri Red chilli Powder – 1 Tbsp + 1 tsp
Turmeric Powder – 1tsp
Coriader Leaves – Few
Curry leaves – Few
Water n Salt as needed
- Add 2 Tbsp of oil in a wide open pan, sauté well the ingredients one by one given under “to grind”
- Add the whole garam masalas (cloves n cinnamon), cumin and sauté till they attain nice aroma
- Next add shallots, whole red chili, ginger, garlic, curry leaves and quarter to half tomato.
- Sauté till onion changes golden brown.
- Finally add coriander powder n grind it to smooth paste.
- Now in the same pan temper mustard in few drops of oil, add chopped shallots and curry leaves.
- Now add chicken pieces, red chili powder, turmeric powder and salt.
- Saute till chicken oozes out water.
- Now add the masala paste, coconut milk, necessary water and pressure cook it for 3 hisses.
- After that check salt and serve it hot.
- Actually my grandma add small pieces of coconut while grinding the masala, rather I have added coconut milk and at final stage.
- This watery gravy is the best remedy for cold and sore throat…