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Tuesday, March 4, 2014

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.)

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