Fixings
Chicken – 1/2 kg
Onion – a modest bunch slashed
Tomato – 1 little measured , cleaved
Ginger garlic glue – 1 tsp
Turmeric powder/Manjal thool – 1/2 tsp
Salt to taste
Oil – 3 tbsp ( Preferably Sesame Oil)
For Masala
Oil – 1 tsp
Cumin seeds/Jeeragam – 1 tsp
Fennel seeds/Sombu – 1 tsp
Curry leaves – a spring
Onion – 1 slashed
Garlic – 5 cloves
Dry red chillies – 12-15
Corriander seeds/Malli Vithai – 2 tbsp
Coconut – 1 glass ground/1/4 of a major coconut
For Tempering
Cinnamon sticks/Pattai – 3 little pieces
Star anise/Annasi crap – 1
Fennel seeds/Sombu – 1/2 tsp
Curry leaves – a spring
Arrangement of Masala
Take all your Ingredients ready.
Heat a tsp oil in a kadai and splutter cumin and fennel seeds.
Add curry leaves , red chillies and corriander seeds and fry in medium flame till a nice aroma comes ( take care not to burn them,always keep in medium flame ).
Include the garlic and broil for 2 more mins.
Presently include the ground coconut and blend well and keep in fire for a min and switch off
drudgery Concerning room temperature drudgery to a fine glue with enough water.
Preparation of Kulambu / Gravy
Warmth oil in a kadai and include the treating fixings and sear for a min.
Include the slashed onions and curry leaves.Fry the onions till it turns straightforward.
Presently include the ginger garlic glue and sear till the crude scent goes off.
Toss in the cleaved tomatoes and cook till soft.
At that point include the cleaned chicken and sear till shading change.
Include the turmeric powder and blend well.
Presently pour the grounded glue with enough water and obliged salt.
Give it a chance to bubble for 5 mins. Decrease the fire to medium and spread with a cover and permit to bubble .
1 Comments
Very Spice
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