One of my favourites which is a special receipe of my mother.This is a very good example of how small variations in cooking process with usual receipes can bring a great change in taste.The taste will be extremely delicious....You
definitely need to add more of chilli and coriander powder for enjoying a splendid taste...
SERVES 4-5
PREPARATION TIME- 10 MINUTES
COOKING TIME 20 MINUTES
INGREDIENTS
Naatu kozhi-1/2 kg
Onion-1 big
Tomato-1 small
curd-3 tablespoon
green chillies-2
ginger-garlic paste-2 tablespoon
chilli powder-3 to 4 teaspoon(depends on your spicyness)
coriander powder-3 to 4 teaspoon(depends on your spicyness)
turmeric powder-1 teaspoon
salt - to taste
oil-4 tablespoon
for masala paste
grated coconut/chopped-1/2 shell (small coconut)
green chilli-1
pottukadalai-1 teaspoon
kaskas-1 tablespoon
one small onion chopped
fennel seeds-1 teaspoon
Seasoning
Clove-2
Cinnamon-2
brinji leaf-1 crushed
fennel seeds-1 teaspoon
Elaichi-1
ginger-1 small piece crushed
curry leaves-few
Add onions,curryleaves
After onion change colour add tomato,ginger-garlic paste,turmeric mix it
Add curd,mix well
After getting flavour ,add chicken and mix
After chicken oozes water add spice powders
add enough water steam it 2 whistles
After 2 steams.........can have it as such......
add coconut paste close,leave for 2 minutes till it boils
KURUMA IS READY...........
Soak the kaskas in hot water for 10 minutes , grind it with rest of the ingredients referred in For masala paste in to a very smooth paste by adding little tablesalt so that it forms a smooth binding paste.
Step2
Pour oil in a pan/cooker add items given for seasoning.let it splutter.Now add chopped onions,cook well.once it change colour add chopped tomatoes add little salt so that it smashes well and binds with onion together as a paste like consistency...Now add ginger-garlic paste and mix it 2-3 minutes in low flame until you get masala flavourNow add curd mix well..Now add the chicken and cook for few minutes , till it leaves some water. As the water oozes out add coriander and chilli powder and turmeric powder allow it to boil.close the pan/cooker.In cooker 2 steams will do..Once done add the grounded coconut paste and leave 2-3 minutes,Switch off the stove serve naatu kozhi kuruma with rice/tiffen items..
Tips
This gravy should not be too thick / too watery for good taste.A bit thin will be good.
Blend the onions and chopped tomatoes with little salt so that it smashes well and binds with onion as a paste like consistency.This gives good consistency and will not seperate water at the edges of kuruma after cooking.
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