Arachuvitta Naatu Kozhi kuzhambu | Country chicken Kuzhambu | Chicken Recipes

I always love country chicken than the broiler chicken. I feel it is good for health and tastes best, when cooked in a traditional way. This recipe Arachuvitta Naatu Kozhi Kuzhambu I took from a old recipe diary which I brought long before from India. I tried this and came out good. I made this bit watery but you can make it in a thick kuzhambu too. 

You can also view some other chicken recipes if you want....

Simple Chicken Gravy
Chicken Kuzhambu step by step
Kaju Chicken
Nadan Kozhi Curry
Pepper Chicken Chettinad
Chicken 65 - Restaurant style
Karaikudi Chicken Fry

Arachuvitta Naatu Kozhi Kuzhambu

Preparation time: 15 min | Cook Time: 30 min | Serves: 5

Recipe Category: Main Course | Recipe Cuisine: South Indian

Ingredients

For gravy

Chicken - 1/2 kg

Turmeric - 1/4 tsp

Shallots - 15 to 20

Salt - as per the taste

Sesame oil - 2 tsp

Curry leaves few

Coriander leaves for garnishing 

To Roast and Grind

Red chilies - 2

Coriander Seafs  - 2 tsp

Cumin  seeds - 1 tsp

Pepper - 1.5 tsp

Rice - 1 tsp

Sombu / Fennel Seeds - 3/4 tsp

Poppy seeds / Kasa kasa - 1 tsp 

Method
1. Wash the chicken nicely with salt and turmeric.

2. In the pressure cooker add the oil and fry the shallots a bit. Add the chicken pieces, turmeric and salt and sauté for 3 min atleast. Now add 3 cups of water and cook for 5 whistles. (country chicken takes more time to cook)

3.  Take the ingredients mentioned in To fry and grind.

4. In a pan, add 1 tsp oil, and fry the ingredients one by one till light brown. Do not over fry it, as the kuzhambu might taste bitter.

5. Transfer the content to the food processor.

6. Add little water and grind to a coarse paste.

7. In the kadai, add the oil and when hot, add the curry leaves. Then add the coarse paste.

8. Sauté it till the oil oozes out.

9. Meanwhile check the chicken is cooked or not.

10. If cooked, transfer the chicken to the kadai. Allow it to boil. Check for the seasoning and adjust it. ( before transferring, you can take the water and prepare the chicken soup )

11. Let it cook for 7 to 8 min. Garnish with coriander leaves and serve hot.

12. Serve it with hot rice.

Yummy and delicious Arachuvitta Naatu Kozhi Kuzhambu is Ready.  

Notes:

1. If you want you can add coconut milk to the gravy. 
2. Adjust the chilli according to your spiciness. 

3. Do not over fry the spices, as the Kuzhambu might taste bitter.

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Ginger garlic paste | How to make Home made Ginger Garlic Paste | Inji Poondu Vizhudhu

I know making of Ginger Garlic Paste is not a big matter for the Indian families and I thought why to do a post for this. But while talking with my colleague one day, she said, she used to buy ready made Ginger Garlic Paste from shops. I asked why she need to buy outside, as we can make it at home easily and told her we can keep it fresh for a month at least and told her the recipe. So I thought, I can write a post for this Home made ginger garlic paste.

Home made Ginger Garlic paste is easy to do, but the only difficult thing is to peel the garlic skin and peeling the ginger skin as it is time consuming part. But I do this, while watching TV shows or serials, so I don't feel time is wasted or feel much tired. Also to keep the Ginger garlic paste fresh, I add a pinch of turmeric and to extend the self life, I used to add oil and vinegar.

Home made Ginger Garlic Paste

Preparation time: 8 min (30 to 40 min for peeling the skin) | Cook Time: 0 min | Serves: 200 gms

Recipe Category: Home made | Recipe Cuisine: Indian

Ingredients

Ginger - 1 cup (peeled and chopped)

Garlic - 1 cup (chopped to small pieces)

Turmeric - 2 pinch

Oil - 1 tsp

Vinegar - 1/2 tsp ( I use rice vinegar )

Method

1. Take equal amount of ginger and garlic and cut into small pieces. (Equal means, when cut into small pieces, take 1:1 cup ratio).

2. First grind the ginger, with turmeric, oil and vinegar to a coarse paste.

3. Then add the chopped garlic. 

4. Grind it to a fine paste, stopping in between and mix nicely.

5. Save it in a air tight container. 

Home Made Ginger Garlic Paste is ready

Notes:

1. Do not add any water while grinding, as oil and vinegar should be enough to grind. Also adding water, reduces the shelf life of the paste.

2. Always use dry spoon while consuming the paste.

3. Adding turmeric, give nice flavor and color. 

4. Adding oil and vinegar, is to increase the shelf life of the paste.

5. You may also add, a bit of salt, but I did not. 

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