This recipe is adapted from Jinoo's kitchen's thanni kuzhambu recipe. This is a great recipe and tastes especially great with dosai.
Note: I typically make the thanni kuzhambu powder in bulk and store in freezer. See the recipe for the thanni kuzhambu powder at the end.
Ingredients
- 2 cups shallots
- 1/3 cup coconut
- 2 + 2 sprigs curry leaves
- 2 tsp sesame oil
- 1/2 kg chicken
- 1 tbsp ginger garlic paste
- 2 heaped tbsp thanni kulambu podi
- 1/2 tsp turmeric
- 1+ 1 cup water.
- 2 sprigs coriander leaves.
Method
1. Heat 2 tsp sesame oil in a pressure cooker. Add and fry shallots and 2 sprigs curry leaves for 2 mins.
2. Add coconut and fry for a minute more.
3. Transfer to a mixie, add 2 tbsp of the thanni kuzhambu podi and grind to a fine paste.
4. In the same pressure cooker, add in chicken, turmeric powder and gg paste. Saute for a few mins.
5. Add 1 cup of water and salt. Cover and cook for 10 mins (for broiler chicken) or 20 mins (for nattu chicken) till 3/4th done.
6. Add in the remaining curry leaves, salt and the thanni kuzhambu paste and 1 cup of water. Pressure cook for 10 mins.
7. Once pressure comes down, add a couple sprigs chopped coriander leaves as garnish.
Thanni Kuzhambu podi
Ingredients
- 1/2 cup coriander seeds
- 12-15 red chillis
- 2 tbsp each of cumin seeds, pepper corns and fennel seeds
- 3 2 inch cinnamon sticks
- 5 cloves
- 2 tbsp rice
Method
1. Dry roast coriander seeds and chillis till toasted. Set aside.
2. Dry roast the rest of the ingredients together till the rice starts puffing up.
3. Grind everything to a smooth powder.
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