Nellikai Dishes / Nellikai Recipes

Thisi s Nellikai Dishes and  Nellikai Recipes in sweet and curry.

nellikai is a Tamil word for the fruit called Amla. nellikai benefits are more and it is a medicinally important fruit used to cure many diseases medicinal uses of Nellikai the above like give the detailed information of medicinal values of the amla frult.

nellikai is easily available and you can make many sweet and chutney, kulambu and other khara food recipes by using this ingredients.

Nellikai sweet Varities

nellikai sweet pickle

 Cut in to small pieces, prepare sugar syrup. Soak the cut pieces in the sugar syrup for some time. This is called nellikai sweet pickle. Nellikai and jiggery preparation gives nice taste. This is also called Nellikai candy.

Nellikai lehyam recipe

Take a cup of grated amla, and prepare  jaggery syrup 1 piece of jaggery. Add  1tsp cumin seed, 1tsp pepper, and 1 clove and grated amla in the sugar syrup. Stir continuously by adding little ghee.

Nellikai payasam

Add the grated amla, and cooked javvarisi sago in the boiling milk, add sugar, cardamom powder, cashew and dry fruits.

Nellikai halwa recipe

Take a cup of grated amla, boil for three minutes by adding 5m ml of mlik. Then add sugar, cardamom powder, fried cashew nut, and dry grapes. Stir continuously by adding a cup of ghee.

Nellikai murabba

Take equal amount of grated amla and coconut, preparer sugar syrup. Add 2tsp of ginger juice in the sugar syrup. Now add the coconut and amla. Stir continuously and prepare like purfi.   

  

Nellikai juice uses

Take the solid extract from amla, add sugar syrup as required for making juice. Nellikai juice uses are more in Tamil ayurvedic medicine.

Nellikai jam recipe

Add grated amla in the boiling sugar syrup, add a cup of milk and cardamom powder. Mix continuously until it comes to jam consistency.

Nellikai powder

Sun dry the grated amla in prepare powder. One of the well-known Nellikai powder benefits is hair fall reduction.

 Nellikai chutney and Khara Varieties

Nellikai saaru or Nellikai sambar

This is like usual sambar preparation by using drum stick or brinjal. For the making nellikai sambar keep ready with already boiled amla. Then cook dal, add tamarind jucie, onion, tomato, cooked amla, and salt. Let to boil for some time. finally add ingu and coriander leaves. Sauté with mustard and curry leaves.  

Nellikai soup or nellikai rasam

Take one or two amla, grind nicely like a fine paste, prepare the powder of cumin, pepper and asafotida. Add 2 cups of water and salt with the paste and let to boil for five minutes. Finally add the powdered ingredients.  

Nellikai thokku or nellikai gojju

Cut the amla into very thin pieces, put some oil in a pan, add mustard, cut pieces, chilli powder and salt. Let it to cook for some time by adding little water. nellikai gojju goes good with chapatti and roti.

Nellikai Thuvaiyal or nellikai chutney

Fry the grated amla for few minutes, keep it aside then add cumin seed, pepper, red chillies, coconut 1 piece and salt. Fry the ingredients and grind like chutney. This is also called nellikai thogayal.

Nellikai thayir pachadi

Take fresh curd 1 cup, finely cut amal ¼ cup finely cut carrot ¼ cup, finely cut cucumber ¼ cup. Add salt with the ingredients and mix with the curd. Nellikai pachadi is the best combination for biryani.

Nellikai thailam

Nellikai thailam is uses to treat headache and body pain. Add a cup of dried amla in coconut oil and let it to boil for fifteen minutes to twenty in sim flame then use the oil as thailam.

Nellikai pickle or Nellikai oorugai

Cut amla into small pieces, add salt and keep it aside. Mix well the salted amla daily twice or thrice. After three days pour 100ml gingelly oil, add mustard, fenugreek seed, curry leaves and pour the salted amla in the oil fry gently. The varieties prepared are chinna nellikai oorugai, periya nellikai urugai and arai nellikai oorugai.

Nellikai sadam or nellikai rice

Cooked rice 1 cup, grated amla ¼ cup, chopped onion, green chillies. Take a pan, add oil and sauté mustard, curry leaves then add the onion, chillies, turmeric and grated amla. Fry for some time in low flame. Finally add the salt and cooked rice. Stir nicely and garnish with coriander leaves.  This is also called nellikai chitranna in Kannada.

Nellikai Dosa

Add chopped onion, green chilies, curry leaves, coriander leaves, grted coconut, grated, carrot and grated amla with dosa flour. Prepare thin dosa by using ghee.

Nellikai vathal or dried nellikai

Cook amla by adding salt, pepper and chilli powder, let it to cool. Keep in sum light until it dries completely. Then fry in the oil like moor milagai vathal.

Nellikai kuzhambu

Fry cumin, pepper coriander seeds, fry onion, curry leaves, coconut  and red chilli. Grinde the masala paste keep it aside.

Now fry the cut pieces of amla in oil and add and add the masala, salt, wate and let it to cook for ten minutes.

Kozhi Biriyani Tamil Style Recipe

 Kozhi Biriyani tamil Style Recipe

This is the recipe of Kozhi Biriyani tamil style recipe, Nattu kozhi biryani seivathu eppadi. Preparation of chicken biriyani is not a difficult recipe. The preparation method varies from place to place of Tamil nadu but the taste is very unique to all parts.

Kozhi Biriyani tamil Style Recipe Prepration

Clean 500 gm chicken and cut into medium size pieces. Rub ½ tsp salt, 1 tsp turmeric powder and lemon juice. Keep it aside. Wash 500 gm cups basmati rice and keep aside.

Grind ½ cup coriander leaves, ½ cup mint leaves, 2 green chillies and 2 medium size tomatoes. Make a fine paste.

Heat oil in a pressure cooker and fry 4 to 5 cloves, 2 green cardamom, ½ inch cinnamon and 2 bay leaves. Add 2 tsp ginger garlic paste and fry well.

Now add 2 medium size sliced onions and fry until they are golden brown in colour. Add finely chopped tomatoes and fry until the oil is separated from sides.

Now add the green paste, 2 tsp curd, chicken pieces. 1 tsp chilli powder and ½ tsp turmeric powder mix well. In the end add 1 tsp garam masala powder and 1 tsp coriander powder.

Add salt as per taste. Cook it until the chicken is half cooked. Now add 1½ cup water and take 3 whistles. When the gravy is ready, add washed rice and 1 cup of coconut milk for extra taste and aroma.

Again take 3 whistles. After opening the cooker, gently stir the biryani. Garnish with fry onion slices and fry cashew. Serve hot.

Nattu Kozhi Recipes Chettinad Tamil Nadu

Nattu Kozhi Recipes 

This is the info of Nattu Kozhi Recipes Chettinad Tamil nadu. In India chicken is the most favourite meat among the other choices. Hundreds of varieties of chicken dishes are found in different parts of India. Indian chicken recipes are famous all over the world for their rich, mouth-watering aroma and flavours.

The most common recipes prepared in Tamil nadu are Kozhi fry recipe, kozhi soup for cold, kozhi varuval, kozhi gravy, kozhi milagu varuval, kozhi roast recipe, kozhi rasam, nattu kozhi masala recipe etc.

Read some amazingly tasty and easy to cook Kozhi recipe varieties:

Nattu Kozhi Fry Recipe

This is nattu kozhi fry recipe preparation. Cut the 500 grams of boneless chicken, wash and keep aside. Mix 3 tsp of curry powder, salt and ½ tsp of black pepper powder. Gently run this mixed powder on chicken pieces and coat properly. To dip these chicken pieces, keep three coating agents ready.

 First is plain flour, second is properly whisked 2 eggs and third is shredded dry coconut. Heat oil in pan and keep it on medium heat. Now dip chicken pieces in first flour then in eggs and lastly in shredded coconut.

Fry these coated chicken pieces on low heat until they turn their colour in brown. 

Kozhi rasam / Chicken Soup

Place 2 kg washed and cut chicken pieces in bowl. Cut carrots into small pieces. Slice onions. Add these carrots and onion in cold water. Add salt and peppercorns. Boil this soup for 5 minutes. Add chicken pieces and again boil it on low heat by covering the pan. Cook for half an hour minutes.

When the chicken is tenderly cooked remove from the heat and filter the mixture. Mash the chicken pieces and add it into soup and serve hot.

Kozhi Milagu varuval

Grind 1 big onion, 1 small piece of ginger, 8to10 garlic some cloves, 1tsp sambar podi, 3 tsp coriander podi, 2 tsp turmeric powder, ½ tsp pepper podi and salt. Make a fine paste.

Wash and clean 500grams chicken and rub this paste on it. Marinate it for 1 hour. Take a sauce pan and cook this chicken for 10 minutes and keep aside. Heat oil in another pan and fry 15 to 20 curry leaves, 4-5 cloves and 1 inch cinnamon piece properly.

Crush 2 tsp black pepper and add into it. Fry again, add 1 big finely chopped tomato and fry till the oil separates. Add salt as per taste and cooked chicken pieces and 1 small glass of hot water. Cover the pan and cook the gravy on low heat until the gravy is thicken. Garnish with fresh coriander.

Nattu Kozhi varuval

Take a bowl and put washed chicken pieces. Add 1 tsp fresh lemon juice, salt, 1 tsp pepper, 2 tsp ginger garlic paste. Coat it thoroughly on chicken pieces. And keep it for 2 hours.

Heat oil in a pan and Sauté 2 small onions, 1 tsp ginger-garlic paste, 2-3 chopped green chillies.

Let the onion to become brown in colour, add 1 tsp cumin (podi)powder, 1 tsp coriander podi and ½ tsp turmeric podi and nearly 10-15 curry leaves. Fry for 2-3 minutes.

Add thinly sliced 2 medium tomatoes, 2 tsp soya sauce and chicken pieces. Fry this mixture for 7-8 minutes. Add 1 cup of hot water and cover the pan.

After 10 minutes remove the lid and fry the gravy continuously on medium heat till it dries up and separates the oil. Garnish with fresh coriander leaves and sliced onion.

Chicken tikka masala - Nattu Kozhi masala

Marinate chicken for 1 hour with 1 cup thick curd, 1 tsp Jeera powder, 1 tsp chilli podi, 1 tsp dhaniya podi, 1 tsp pepper powder, 1 tsp cinnamon powder and salt.

Put the chicken pieces on skewers and grill them in pre heated grill. Grill from all the sides for nearly 3to 4 minutes each. Take a pan and melt 2 tbsp of butter. Fry chopped garlic, 1 tbsp cumin powder and salt.

Add tomato puree or tomato sauce and fry again to make this sauce thick. Now add grilled chicken and gently fry. Keep it on low heat for nearly 15 minutes. Serve with thinly sliced onion.

Chettinad Nattu kozhi curry

Clean and cut 500 gm chicken. Take a bowl and mix 3 egg white, 3 tbsp corn podi, 1 tbsp plain flour, salt, 2 tsp viniger, 2 tsp soyasauce, 2 tsp chillisauce.

Heat oil in pan. Dip chicken pieces in above batter and deep fry them. Keep them aside. In a sauce pan, heat oil. Add 3 tbsp finely cut ginger and garlic pieces and fry well. Then add 3 finely cut green chillies and 2 stalks of onion leaf.

Fry for some time. Add water and take a boil. Add all types of sauce each 15ml,   add 5 pinches of pepper powder and salt. Stir well and cook for 2 to 3 minutes. Make a paste by adding water in corn flour.

Add this paste in gravy and boil for two to three minutes. Then put the cut chicken pieces and cook in low flame for 5 minutes. Serve hot with chapati or roti.

Gramathu Kozhi kuzhambu Kongunadu kozhi kulambu Tamil Style

Gramathu Kozhi kulambu kongunadu kozhi kulambu Tamil Style

This is Gramathu Kozhi kuzhambu kongunadu kozhi kulambu tamil style. Dhamu nattu kozhi kulambu is very tasty and the main ingredients are cumin seeds, coriander seeds and pepper. For the preparation of pepper kozhi kulambu you have to add more pepper and curry leaves with the above and this is called  madurai kozhi kulambu. Gramathu kozhi varuval is called spicy Red chicken curry.

Ingredients for Gramathu Kozhi kulambu

1 kg skinless bones (thigh part is preferable)

For marinating:

2 table spoon fresh lemon juice

2 table spoon red chilli podi

2 table spoon onion paste

2 table spoon ginger garlic paste

1 cup curd.

Naatu kozhi kulambu in tamil Srtle gravy ingredients

1 cup oil

2 onions

2 ginger - garlic crushed

1 tablespoon chilli and garlic paste

2 bay leaves

Small cinnamon

4-5 cloves

1 table spoon coriander seeds

3 table spoon red chilli podi

1 teaspoon turmeric podi

1 cup curd

Fresh lemon juice

How to make Kozhi Kulambu

Prick chicken pieces with fork. In a big bowl, mix chicken pieces with lemon juice, salt, and chilli powder. Keep aside for half an hour.

Mix all the other ingredients of marinating and rest it for minimum 4-5 hours. Heat oil in a sauce pan and onion on a low flame till it turns brown.

Add all the masala items (cinnamon, both types of cardamom, clove) and fry well. Now mix chicken pieces and stir well.

All spices and onion should cover chicken from all the side. Fry it for 10 to 15 minutes. When chicken pieces will turn colour slightly, add ginger garlic paste and fry again.

Take cupful water and add coriander podi, chilli podi, ginger garlic crushed, turmeric, and salt. Mix well. Add this water mixture with the chicken and cook it on medium flame.

When the oil will start separating, add little water and cook again for 15 minutes. Add curd and garlic paste.

Stir well and cook for 5 minutes with lid. Open the lid when you want to serve the chicken and garnish with coriander leaves.

Serve with Rice or Chapati or Roti. (Covering the gravy will preserve the aroma of garlic.)