Tag-Archive for » Kurma «

Chicken Kulambu

Ingredients:

  • Chicken 500g (1 lb) cut into small pieces
  • garlic 6 cloves, crushed
  • ginger 2 inch piece, crushed
  • turmeric powder 1 tsp
  • coconut – 3/4 cup
  • pepper 3/4 tsp
  • fennel seeds (sombu) 1/2 tsp (for grinding with coconut)
  • cumin seeds (jeera) 1 tsp
  • fennel seeds (sombu) 1 tsp
  • cinnamon 1″
  • cardamom 4
  • cloves 4
  • chili powder 2 tsp
  • coriander powder 2.5 tsp
  • Pearl onions – 1 cup, cut into big pieces
  • Pearl onions – 1/4 cup, cut into thin, small pieces
  • tomato 1/2 cup – cut into fine pieces
  • curry leaves 1/2 cup

Prep:

o Grind coconut with pepper, fennel (1/2 tsp), cumin into fine paste with adequate water

Method:

  1. Boil 6 cups of water in a pot
  2. Add the chicken, the pearl onions that were chopped into big pieces, tomatoes, turmeric, chili powder, coriander powder, little bit of salt, half the crushed ginger
  3. Cook in medium flame till the chicken is cooked; about 10 minutes
  4. Add the rest of the crushed ginger and the rest of the salt
  5. Add the ground coconut-pepper-fennel-cumin paste
  6. Once the gravy starts to boil add the garnish (look below for garnish) and turn off the stove
    • Garnish:
      • Heat 6 tsp of oil in a pan (use half cooking oil and half sesame seed oil for better taste)
      • Add cinnamon, cardamom, cloves, crushed fennel seeds, half the curry leaves to the oil and let it splutter
      • Add the finely chopped pearl onions and try till they start to turn light brown
      • Add the crushed garlic and rest of the curry leaves and pour into the gravy
  7. Once garnished boil the gravy for 2 minutes and then turn off the stove

Note: This dish goes well with rice, idly, dosa, Puri, chappathi, biriyani

Sunday Mutton\Chicken\Vegetables Kurma

Ingredients:

  • Mutton\Chicken\Mixed vegetables (beans, carrot, potato, green peas, cauliflower, knoolkol, etc)  -250g
  • Grated Coconut – 50 g
  • Green Chillies – 6
  • Sombu (aniseed) – 1 tbsp
  • Cuscus – 1 tbsp
  • onions 2- thinly sliced
  • tomato 2 -sliced
  • ginger 2″ – pounded
  • garlic paste 1 tsp
  • cinnamon 1″
  • cardamom 4 pieces
  • cloves 4 pieces
  • brinji leaves 4 pieces
  • chilli powder  half tsp
  • coriander powder half tsp
  • turmeric powder half tsp
  • salt to taste

Prep:

o Clean Mutton\Chicken\Mixed vegetables, cut into small pieces and boil with turmeric powder.

o Soak cuscus in warm water for 15m

Method:

*Fry green chillies in 2 tsp oil. Add coconut, sombu and cuscus to chillies and grind into fine paste.

*Heat 4 tbsp oil in a pan and fry in low heat cinnamon, cardamom, cloves, brinji leaves. When they splutter add ginger-garlic paste and fry for 30s.

*Add onions and fry till golden brown. Add tomato pieces and fry till it gets mashed.

* Mix chilli, coriander and turmeric powder and salt.
*Add boiled mutton/chicken/mixed vegetables and fry for 1 minute.
*Add coconut paste and sufficient water, curry leaves and boil for 5 minutes.

Note: This gravy goes well with Puri, Idiappam, Aappam, Idli and dosai.

Mogal Mutton Kurma (Salna)

Ingredients:

  • Mutton/chicken – 250 g
  • onion – 3 no – thinly sliced
  • tomato – 2 no -sliced
  • coriander leaves – 2 cups- finely chopped
  • green chilies – 3 – slitted lengthwise
  • ginger-garlic paste – 2 tsp
  • cuscus – 2 tsp
  • sombu – 1 tsp
  • jeera – 1 tsp
  • curd 1 cup
  • red chili powder 4 tsp
  • coriander powder 3 tsp
  • turmeric powder half tsp
  • salt to taste
  • oil 6 tsp
  • coconut paste 3 tsp

Prep:

o Make a paste of cuscus, sombu and jeera

o Clean mutton pieces, add  cuscus paste and all other ingredients, except oil,coriander leaves and coconut paste and mix well.

Method:

  1. Heat 6 tsp oil in a kadai and pour the kurma mix into it. Fry for 3 m and add adequate water (6 cups). Cover it with a lid and cook in a very, very slow fire till mutton gets cooked completely.
  2. Add coconut paste, close the lid and cook for 5 m.
  3. Remove from heat, add coriander leaves and serve with idly, dosai, idiyappam, aappam, parotta