Every family cherishes some special recipes and this chicken kuzhambu is one my MIL makes very often and is one of her signature dish. She never uses whole spices/ masala in cooking. This is a very simple dish with least ingredients but tastes absolutely delicious. This is 'simplicity at its best'.
This kuzhambu/ curry is best when had with steamed rice and chicken fry. Hot steaming idli's with this chicken curry is another combo which we love to bits. True taste of home!
Ingredients
3 tbs sesame oil
1/4 kg chicken pieces
4 ts kuzhambu podi
1 ts pepper powder
Few curry leaves
1 ts mustard seed, 1/2 ts urad dal
Preparation
- Heat enough oil in a pressure cooker. Sesame oil imparts a great flavor to this curry.
- Once oil turns hot mustard seed and urad dal.
- After they crackle add the chicken pieces and give a good stir. Toss and cook them in oil for few minutes until the chicken pieces turn white.
- Add enough curry leaves
- Add the kuzhambu podi to the oil and give a quick mix. Also add the pepper powder.
- Add two cups of water.
- Close the lid and pressure cook for a whistle in high flame and for two whistles in simmer.
- After air is released, open lid and cook the curry in simmer until it thickens well.
0 comments:
Post a Comment