south indian non-veg recipes

Chicken Kuzhambu

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Chicken KuzhambuThere are certain recipes that always remain our favorites and we can never be tired of cooking them over and over again. One such recipe that I cook often, and of course, enjoyed by my family and friends, is the Chicken kuzhambu, south Tamilnadu style. It’s better than any restaurant recipe, guaranteed!
Chicken KuzhambuChicken gravy was the first non-vegetarian dish that I cooked and it turned out well the very first time!:). If you had been a regular visitor to my site, I had mentioned earlier about my Mom’s cookbook diary that she had given me after my marriage. This chicken kuzhambu recipe is from that. It is a simple yet tasty dish that is cooked at least once in two months in my kitchen and is my HB’s favorite as well.
Chicken KuzhambuYou can have chicken kuzhambu with biriyani, white rice, chappati or dosa! It goes well with almost every main course item…Many of my friends, after trying my chicken kuzhambu had mentioned that the sambar powder that I use makes the difference!
Chicken KuzhambuTry this recipe in your home and let me know your thoughts!

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Chicken Kuzhambu
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
To marinate:
  • Chicken – ½ kg (with bones)
  • Sambar powder or veettu milagai podi (Homemade) – 2 tbs
  • Ginger & Garlic paste – ½ tbs
  • Salt – 1 tsp
To grind:
  • Grated coconut – 1½ tbs
  • Shallot – 1
Other ingredients:
  • Biriyani powder – 1 tbs
  • Onion (big) – 1
  • Tomato (medium) – 1½
  • Green chilli – 2 (slits)
  • Ginger & Garlic paste – ½ tbs
  • Coriander leaves – for garnishing
Instructions
  1. Wash the chicken pieces in running water and marinate it with given ingredients.
  2. Grind the above given ingredients to a paste and keep it aside.
  3. Heat a thick bottomed pan with a tbs of oil. Add biriyani powder and chopped onions. Sauté until onions turn translucent.
  4. Add ginger & garlic paste. Stir fry till the raw aroma of ginger-garlic disappears.
  5. Add chopped tomato and slit green chilli. Sauté until the tomatoes are mushy.
  6. Add in the marinated chicken pieces and give it a stir.
  7. Add the ground coconut paste with required salt, mix well (you could add water now according to your preference. I usually don’t add water as the chicken itself ooze out lots of water). Close the lid and cook for 10 to 15 minutes stirring in between or until oil oozes out.
  8. When the chicken is well cooked, switch off the flame and garnish with finely chopped coriander leaves.
  9. Serve hot chicken gravy with biriyani or white rice and any chicken / mutton fry of your choice.
Notes
1.I use homemade biriyani powder (blend of whole spices) for this recipe. Please follow the above link for its recipe.
2.If u don't have sambar powder, you can use regular red chilli powder as well. But the homemade sambar powder makes the difference.

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MUTTON GRAVY | MUTTON KUZHAMBU | LAMB CURRY

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002No ginger, no garlic, no tomatoes and yet a delicious dish.
Do any of you know that we could actually make a non vegetarian dish without adding any of those above ingredients? Well here it is!!!
mutton gravyI was not a fan of mutton (besides my mom’s Mutton Chukka) until I tried this delicious mutton gravy at my MIL’s place. She has this traditional cooking style where she uses ammi kal (Flat bed manual grinding stone) to grind all the masalas. This gives an exotic taste which I love. It is a very simple recipe, in fact all you need is mustard seeds, onion and ground masala!
027Here I have used a blender to prepare the masala . My MIL had given me a small ammi kal but I didn’t bring it back with me, which I regret now. Anyways, the outcome was more or less similar to hers and I hope that you enjoy the dish as well.
025Yummy!!!

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MUTTON GRAVY | MUTTON KUZHAMBU | LAMB CURRY
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Simple traditional mutton gravy which you wouldn't have tasted anywhere. Make this lip smacking mutton kuzhambu with the simple steps and enjoy.
Ingredients
  • Mutton / Lamb – 1 kg ( 2.12 lb)
  • Gingelly oil – 1 tbs
  • Coriander seeds - 2 tbs
  • Pepper - 10
  • Cumin seeds - 1 tbs
  • Red chillies - 6
  • Grated Coconut- 1 to 2 tbs
  • Ginger – an inch
  • Shallots - 7
  • Vegetable oil - 1 tbs
  • Salt to taste
Instructions
  1. In a sauté pan, roast coriander seeds, pepper, cumin seeds and red chillies with very little oil.
  2. Wait until the mixture cools down. Then grind the mixture and make it into a paste.
  3. Grind coconut separately.
  4. In a pressure cooker, add gingelly oil and sauté the mutton until it turns white color.
  5. Then add crushed ginger along with enough water (2 cups) and pressure cook the mutton for 6 whistles (it takes 15 whistles in India)
  6. Drain the mutton and save the drained water. Add the ground mixtures (coconut & coriander) to the drained water and mix well.
  7. Finally in a sauce pan, add vegetable oil and season it with mustard and onion.
  8. Add the above drained water mixture and allow it to boil.
  9. Then add the cooked mutton along with salt and bring it to boil.

 

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