Varutharacha Chicken Curry/ வறுத்து அரைச்ச கோழி கறி

This is another interesting village style chicken curry. Earlier days, people from our nativity use Ammikal to make this special masala. The taste will be amazing. My mom used to make this special chicken curry. I loved to eat this tasty curry with steamed white rice/ dosa/ Chapatti/idli/Roti. Here in USA, instead of Ammikal (அம்மிக்கல்) I used blender. The taste will be almost same. I hope you will definitely like this dish. So enjoy your food!!!

Ingredients 

Chopped Onions - 2 (big)
Chopped Tomatoes - 2 ( big)
Chopped Coriander Leaves - few
Curry Leaves - few
Oil - 2 tsp 

For Chicken Marinations 

Chicken - 1/2 kg
Ginger Garlic Paste - 2 tsp
Salt to taste 
Turmeric Powder - 1/2 tsp 
Lemon Juice/ Yogurt - 2 tsp 

To sauté and Grind 
Oil - 1 tsp
Fennel Seeds - 1 tsp
Cumin Seeds - 1 tsp 
Peppercorns - 1 tsp 
Dry Red Chilli _ 6
Coriander Seeds - 2 tsp 
Bay Leaf - 1
Cinnamon Sticks- 2 inch
Cardamom - 3
Cloves - 4 
Anise - 1
Poppyseeds- 1 tsp

For Coconut Masala 
( Dry Roast & Grind)
Grated Coconut - 1/4 Cup
Cashew Nuts- 10

For Garnish
Ghee - 1 tsp
Curry Leaves - few
Cashew Nuts - 10
Method 

In a clean bowl, add chicken pieces, 1 tsp ginger garlic paste, salt, turmeric powder, along with lemon juice and mix well. Let it marinate for 30 minutes to 1 hour. 

In a pan, heat oil. Dry roast the ingredients which are under for sauté and grind, then fry for few minutes and let it cool down completely then grind it as fine powder and keep aside.

In the same pan add cashew nuts and coconut. Then fry for few minutes and grind it as fine paste along with little water and keep aside.

In a pressure cooker, heat oil. Add onions and fry until it gets translucent. Add ginger garlic paste and chopped tomatoes. Let it cook until it becomes mushy.

Then add the ground masala powder and mix well. Add the marinated chicken pieces and mix well. Add required water with salt hand close the lid and pressure cook it for 2 to 3 whistles. 

Once it done, add coconut masala and mix well. Let it cook for 5 minutes. Then switch off the flame.

In a pan, melt ghee. Add cashew nuts, curry leaves and fry for few seconds. Then transfer this into chicken bowl.

Serve this yummy chicken curry with steamed white rice/ roti.

Traditional Sambar

Ingredients
Chopped Drumstick – 1 (full)
Chopped Indian Eggplant – 5 (Small)
Chopped Mango pieces – 6 (Small)
Chopped Tomato – 2 (Big)
Chilli Powder – 1 tsp
Sambar Powder – 2 tsp
To Temper
Oil – tsp
Ghee – 1 tsp
Mustard Seeds – ½ tsp
Curry Leaves – few
For Dhal
Soaked Toor Dhal – 1 Cup
Cumin Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Chopped Shallots (Small Onions) – 7
Curry Leaves - few
Turmeric Powder – ½ tsp
Hing – 1/8 tsp
Salt to taste
To Garnish
Chopped Coriander Leaves - few
Method
In a pressure cooker, add the ingredients which are listed under “for Dhal” and cook it for 5 whistles. Then switch off the flame. Once it done, don’t mix the dhal, just make sure whether its cooked well.
In a blender add tomato pieces and grind it as fine paste. Bring water to boil. Add drumstick pieces and little salt, then keep cook for 7 to 10 mins. Switch off.
In a pan, heat oil and heat. Add mustard seeds and let it splutter. Add curry leaves, tomato paste and cook for 3 min. Now add eggplant pieces with required water, close the lid and keep cook.
It’s the time to add cooked drumstick pieces, chilli powder, sambar powder and cook continuously.
Now add mango pieces and cook for another 5 mins. Transfer dhal into the vessel. Switch off the flame and garnish with chopped coriander leaves.

Kozhi Pirattal

What another lip smacking recipe this is!!! I would really thanks to my Mom for this wonderful recipe. After long time back, I just wanted to taste typical my gramathu samayal. I love this recipe.

When you make this curry you will definitely feel nativity kai manam. When i was kid, my mom used to make even masala with ammikal for original village samayal.

Unfortunately I couldn't do that. But I felt the taste with my overall effect. I hope you'll surely enjoy this yummy dish.

This goes very well with steamed hot rice, idli, dosa, chapatti, roti...

Ingredients

Chicken – ½ kg

Chopped Onions – 3 (big)

Sliced Green Chilli - 4

Chopped Tomatoes – 2 (big)

Ginger Garlic Paste – 2 tsp

Salt to taste

Chilli Chicken Masala – 1 tsp

Chilli Powder – 2 tsp

Coriander Powder – 3 tsp

Coconut Milk – 1 cup

Washed Rice Water – 2 cups

Oil – 3 tsp

(To Saute & Grind)

(For Masala)

Fennel Seeds – 1 tsp

Cumin Seeds – 1 tsp

Peppercorns – 1 tsp

Garlic – 2 pods

To Temper

Bay Leaf – 1

Cinnamon Sticks – 2

Cardamom – 2

Cloves – 4

Poppy Seeds / Kasa Kasa – a pinch

Curry Leaves – few

Chopped Coriander Leaves – few

Method

Clean and wash the chicken pieces and cut into small pieces.

In a kadai, heat oil. Add the tempering ingredients one by one and saute it for few sec.

Then add sliced green chilli and onion and fry till it becomes transparent.

Add chicken pieces with salt and ginger garlic paste, and then saute it well.

Now add chopped tomatoes and cook till it gets mushy.

Then add washed rice water and close the lid and keep cook on medium flame for about 10 to 15 min.

Once it done, then add spices fennel powder, cumin powder, chilli powder, coriander powder and chilli chicken masala powder then close the lid and keep cook on low flame for about 10 min.

Heat a plain kadai, add the ingredients which are under for masala, then saute it for few seconds and h grind it as fine powder.

Then add masala and coconut water and keep cook the pirattal curry until you get thick and right consistency.

Serve hot with steamed white rice…