Kari kolambu
Required ingredients :
Chicken – 1 kg
Curry leaves – 3 stripes
Green chilly – 5
Shallots – 20
Tomato – 1
Turmeric powder
Chilly powder
Crystal Salt
Castor oil
Sesame oil / Groundnut oil
Ingredients for grinding masala :
Coriander seeds- 50g
Cumin – 15g
Pepper – 25g
Garlic – 5
Ginger – 1 inch
Cinnamon – 2 inches
Cloves – 7
Anise – 15g
Poppy seeds – 10g
Star anise – 2
Kapok buds (caper berry) – 2
Cardamom – 2
Coconut – 1 lid
Fried Gram (Bengal gram) – 30g
Method of preparing masala:
For this gravy you need to grind the raw masala spices. Grind all the ingredients enlisted here, coriander, aniseed, cumin, pepper, bark, cloves, poppy seeds, star anise, Kapok buds, cardamom, grated coconut, fried gram, ginger and garlic. Grind the paste in a sand state.
Process:
First place a heavy bottomed pan or pan on the stove. When it heats up well, pour 5 t.spoon of coconut oil, once oil heats, add mustard and urad dal. Once the mustard pops out, add shallots and saute well…
Then add chopped tomatoes, once the tomato mashes, add green chilly in it and oil separates, add two springs of curry leaves. Put the washed chicken meat in the pan and stir well. When the meat starts to turn gray, add 50 ml of caster oil and stir well. Put half a spoonful of turmeric powder, 3-4 spoonfuls of chilli powder, salt as required and keep stirring well.
Keep stirring well till the oil separates from the meat. After that, pour required amount of water as per the quantity of gravy needed and close the lid. After the meat softens (¾ boiled), pour the grinded masala into the pan. Boil well until the green smell of the masala disappears, when the gravy gets to thicken, add mustard seeds, urad dal, 3 bunches of curry leaves and season it. A little coriander leaves can be added at the end, but not required.
Here is the south indian chicken kari kolambu ready…. This gravy is compatible with idli, dosa, chapati, puri, rice. The important thing is that the flavor of the gravy will improve with time. This gravy can also be kept in the cooker but will be a bit watery. Cooking in a heavy bottomed vessel, the taste of the gravy and the combination of spices will make your tongue drool.
Try this next time when u think of eating chicken…
