Mar 032017

This curry is a unique combination of Chicken and Ash Gourd in a spicy masala.This  is popular in kunnakulam-Thrissur side of Kerala state .It tastes great with rice or Roti.

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Ingredients

  1. Ash Gourd/Kumbalanga ( cut into medium cubes) – 1/2 kg
  2. Chicken (cut into medium pieces) – 1/2 kg
  3. Onion(chopped) – 1
  4. Tomato – 1
  5. Turmeric powder – 1/2 tsp
  6. Red Chilly Powder – 1 tsp
  7. Coriander powder – 1 tbsp
  8. Coconut milk – 1/2 cup
  9. Coconut oil
  10. Salt

For Roasting

  1. Grated coconut – 1/2 cup
  2. Shallots – 10
  3. Garlic cloves – 10
  4. Ginger(chopped) – 1 tsp
  5. Dry red chilly –10
  6. Coriander seeds – 1tbsp
  7. Fennel Seeds/Perumjeerakam – 1/2 tsp
  8. clove- 1
  9. Cinnamon piece – 2” piece
  10. Peppercorns – 6
  11. curry leaves – 2 sprigs

For Tempering

  1. Mustard seeds – 1 tsp
  2. Dry Red Chilly –2
  3. Curry leaves

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Preparation

  1. First heat a pan on medium flame and dry Roast the ingredients listed for roasting.Take care not to get burned.once it is done,remove from fire. Let it cool.Grind it to a fine paste
  2. Heat coconut oil in a kadai.Saute chopped onion,chopped tomatoes and once it is done,add turmeric powder,red chilly powder,coriander powder, and once the raw smell goes, add chicken pieces to it and mix well.
  3. Add little water to it and cover and cook for 15 minutes.
  4. Once chicken is cooked well,add ash gourd pieces to it and cook for 5 minutes.
  5. Add coconut paste and salt to it. stir well.
  6. cover and cook for 3 minutes on medium flame.
  7. Add coconut milk to it. once it starts to boil,remove from fire.
  8. Heat oil in a pan. splutter mustard seeds, dry red chilly and curry leaves.
  9. Add the tempering to the curry.
  10. serve with Rice.

Recipe Source:”Thaninadan” cookery show

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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , , ,
Jan 192015

This is the first post of 2015 and I wish all my readers a prosperous new year ahead.This recipe is adapted from Kairali TV cookery show long time back.This dish is served in “five star Thattukada” Restaurant in Manathavady.This spicy and yummy chicken dish goes well with rice.

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Ingredients

  1. Chicken –500 gms
  2. Egg –1
  3. Corn flour –1 tbsp
  4. Chat masala – 1 tsp
  5. Chicken tandoori Masala – 1tsp
  6. Mustard seeds-1 tsp
  7. Potato(Medium) – 1
  8. Carrot –1
  9. capsicum –1
  10. Coconut bits(thengakothu) – 2tbsp
  11. Ginger(chopped) – 1tsp
  12. Garlic (chopped) – 1 tbsp
  13. Onion(chopped) –1
  14. Red chilly sauce –1 tbsp
  15. Green chilly Sauce- 1 tbsp
  16. Shallots(cut into round pieces) –5
  17. Turmeric powder- 1/2 tsp
  18. Pepper powder- 1tbsp
  19. Tomato(chopped) -1
  20. Curry leaves – 2 sprigs
  21. Coriander leaves (chopped) – to garnish
  22. Oil
  23. salt

 

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Preparation

  1. Make a batter with  ingredients numbered 2 to 5 and marinate chicken pieces in it and keep aside for 2 hours.
  2. Cut vegetables lengthwise. cook veggies with little water  in microwave on high power for 5 minutes.
  3. Heat oil in a pan for frying,Fry chicken pieces till half cooked.
  4. Heat 3 tbsp of oil in another pan.Add mustard seeds and let it splutter. once it is done add chopped onions, ginger, garlic,chopped tomatoes and saute well.
  5. Add boiled vegetables,coconut bits,red chilly sauce,turmeric powder,pepper powder,shallots and saute well.
  6. Finally add fried chicken pieces to it and stir well and let it coat with the masala.
  7. Add curry leaves and coriander leaves to it and mix well.Remove from fire.
  8. Serve with rice or roti.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha
May 302012

Sambhar is quite popular in south Indian cuisine and it is prepared using daal and various vegetables like shallots,ladies finger, brinjal and drumsticks.But this one is prepared using Ivy gourd and Ridge gourd,both veggies are nutritious and good source of fiber.This curry can be  served with iddly,dosa or Rice.

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Ingredients

  1. Toor dal(Parippu) – 100 gms
  2. Kovakka(tindora/Ivy gourd,cut lengthwise) – 100gm
  3. Peechinga(Ridge Gourd/Turai,cut into 1/2” lengthwise) – 100 gms
  4. Turmeric powder – 1/4 tsp
  5. Coriander powder – 2tbsp
  6. Red chilly powder – 2 tbsp
  7. Grated coconut – 1/2 cup
  8. Cumin seeds(jeerakam) – 1/4 tsp
  9. Tomato (medium,chopped) – 1
  10. Shallots- 6
  11. Tamarind – size of a gooseberry
  12. Sambhar Masala – 2 tsp
  13. Curry leaves
  14. salt
  15. Coconut oil
  16. Mustard seeds-1/2 tsp
  17. Dry red chilly –2
  18. Fenugreek seeds – 1/4 tsp

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Preparation

  1. Pressure cook daal with 1 sprig curry leaf,turmeric powder and 2 shallots.
  2. Heat 2 tsp oil in a pan.Roast grated coconut,red chilly powder,coriander powder ,cumin seeds,shallots (4),curry leaves till coconut turns brown in color.Grind it into a fine paste.
  3. Once daal is cooked well, open the lid and add the veggies and salt.
  4. Let it cook and once the vegetables are cooked well,add tamarind mixed with 1/2 cup of water to it. Mix well.
  5. Once tamarind is boiled well,add chopped tomato,Sāmbhar masala powder and coconut paste.mix well and cook for 2-3 minutes.
  6. Remove from fire.
  7. For seasoning,heat oil in a pan.Splutter mustard seeds,once it is done add red chilly and fenugreek seeds.Add it to the curry.
  8. Garnish with Curry leaves.
  9. Serve with Rice.
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Rating: 4.0/5 (1 vote cast)

Posted by prajusha Tagged with: , ,
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