Chettinad Chicken Kulambu in Pressure Cooker ~ Tamil Nadu Special Chicken Curry

Ok for once it turned out that I was unable to click more pictures in the recent dinner party. I just managed to click most of the dishes together, while rest was being prepared. This time for a change in the menu, Amma wanted to try something else, different from our usual menus. She always says she would want to have her best dish included, even if the new dish that she tries flops, which of course has never happened. Anyway it's always better to be prepared right.

So we have this Chettinad Chicken curry that Amma makes, she wanted to vary the ingredients and made a new combination. This was again liked much, so needless to say I am here to record that on dot! You must make it and enjoy as I have heard very good feedback on the Kulambu. She also wanted to make the roast, which was again a derivative of another dish. All in all this menu was assembled mostly with a thought that we create a new list with what we have already! Kids loved the Paneer Butter Masala. Did I tell you that the current Paneer Butter Masala has gone through lot of modification from what it's on the blog? Well I hope someday I get around sharing the recipe as well. Until then you get to just hear me talk about it all the time.

With today being Women's Day, I went out with my colleagues for an outing, leaving the guys very jealous, they were hoping they would get to go out and enjoy on Men's day. The feminist in me shouted out "as if they don't have a men's day daily!"..:) On the other hand, knowing that the men in my life don't always expect me to hen around them, I can say they can have a special day, else no chance!

Chettinadu Chicken Kolambu Recipe

Chicken - 1/2 kg
Onions - 1 medium
Tomatoes puree - 1 medium
Ginger Garlic paste - 1/2 tsp
Red Chili powder - 3/4  tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil - 2 tsp
Coriander leaves handful

Masala to be ground

Coconut - 1/2 of a whole medium size
Poppy Seeds / Gasa Gasa - 1 tsp
Coriander seeds - 2 tsps
Whole peppercorns - 1 tsp
Fennel seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Red Chili whole - 2
Cashew Nuts - 5 -6 whole
Cloves - 2
Cinnamon - 2"
Cardamon - 2 nos

How to make the chicken kolambu

Dry roast the spices for the masala and grind to a smooth paste. Keep aside.

Then in a pressure pan, heat oil, saute the onions till they turn nice brown colour. Add the ginger garlic paste and saute well.

Next goes the chicken and you cook on high flame for the chicken to get nicely roasted, making sure the raw smell leaves.

Then add the tomato puree, red chili powder, salt, turmeric powder and simmer for 5 - 7 mins.

You can add the ground masala and continue cooking for another 5 mins.

When you feel the chicken is nicely coated with the masala, add a cup of water and cover with lid. Cook for 1 or 2 whistle depending on the chicken getting cooked.

Once the pressure falls off, add coriander leaves and cook on simmer again for couple of minutes.

Notes:

Since the chicken gets nicely roasted through the process, you can simply put for one whistle. Else you can check and cook for another whistle. Since you are serving as side dish for parotta, make sure pieces don't get smashed.

Chicken Biryani Dindigul Thalappakatti Style ~ Step by Step | Weekend Cooking

There is always a strange feeling getting back to things you haven't been doing for a while. Like not updating this space can easily be one of it. I almost had to remind myself that it's been almost half a month past and there has been no updates. Though it wasn't the lack of dishes. 

As I have said many times, getting Biryani recipe always excites me no end. Couple of weeks back, when Konda had visited her friend's birthday party, she came home with a packed Chicken biryani. Kids loved it and I had to know how it was made. I called up her friend's mom right away and came to know they hail from Dindigul and this was one of the many varieties she prepares. Now that got me really hooked and asked her if she would share the recipe with me. She was such a sweet lady to do it right away. I ended up making this after couple of days and boy, everybody loved it!

I could easily say this looks exactly like how they serve as Thalappakatti Biryani, only difference being I didn't use the Seeraga Samba Rice for the biryani. All Non Veg biriyanis in south use Seeraga Samba Rice and I guess the taste almost goes with that. Anyway having arrived with yet another Chicken Biryani that I can make again, I was content.

I made this during Sunday lunch and had paired it with Mutton Semi Gravy, Chicken Legs Gravy and X Chicken Fry.

Chicken Biryani

Chicken Biryani Step by Step Pictures

Ingredients Needed

For boiling chicken

Chicken - 3/4 Kg
Salt - 1/2 tsp
Turmeric powder a pinch
Curds - 2 tsp

Pressure cook without adding water for 2 -3 whistles. Once done, allow the pressure to fall

For the Masala Paste

Pearl Onions - handful
Mint Leaves - handful tightly packed
Coriander leaves handful tightly packed.
Green chillies -  3 long


Whole Spices

Cloves - 3
Cinnamon 2"
Cardamon -2
Bay Leaf - 1 long

For the Rice

Rice - 3 cups
Onions - 2 medium
Tomato - 1 big
Ginger Garlic paste - 1 tsp
Green Chilies - 2
Oil - 1/2 cup
Coconut Milk, thick - 2 & 1/2 cups
Water - 3 cups
Salt to taste (remember you added in chicken already)
Lemon Juice - 1 tsp

How to make the chicken biryani

Wash and cut chicken, drain well. In a pressure cooker, take the chicken along with salt, turmeric and curds. Pressure cook for couple of whistles. Once done, allow the pressure to fall down.

Extract the coconut milk and keep it ready.

In another pressure Cooker, heat oil, add all the wholes spices. Let the flavours come out.

Then add the onion julienne, green chilies, followed by the ginger garlic paste, saute well. Add chopped tomatoes and saute well. Once the tomatoes get soft, add the ground masala to it and cook well till the oil comes out.

Now add the drained chicken and saute well to make sure the chicken coated with masala. Add coconut milk, water and adjust spice.

Add drained rice and bring to boil. Cover with lid and cook for 1 whistle. Simmer completely and cook for 10 mins.

Wait for the pressure to fall, fluff the rice well and transfer to a non stick pan, grease the bottom with ghee, spread the rice and cover with thick lid and dum for 15 mins.

Remove and finally add the lemon juice.

Serve with Onion Raitha or chicken gravy.

Notes:

There are couple of ways of making this biryani. You can half cook the rice and add it at the last stage. Cook both separately and dum the whole process.

Cooking in pressure cooker was much easier, only cautious thing you have to remember is add the salt at different stages and adding less water than required for the rice to be separate and grainy.

Always fluff and never mix too much.

Other Chicken Recipes
Other Biryani Recipes

Kathirikai Paruppu Kulambu | How to make Paruppu Kuzhambu | Lunch Box Series : LBS#68

I know I am getting back to my Lunch Box Series after a long time. Not that I don't carry packed lunches to work. I simply didn't have anything new or sometimes lack of time, that forced me to drop this series completely. All the lunch box recipes are very quick to make, most of them take under 30 mins or max 40 mins in different phase to get done.

Making something different for the lunch box, made me take the extra step to click the pictures as I went about. The entire thing was done within 40 mins, with me doing the breakfast as well. So I am not sure exactly how much time I must say for the lunch box recipes alone.

Anyway if you want something quick to get done, you know what to try. Today's special is all about Paruppu Kulambu, specially from Tirunelveli. In the Paruppu Kulambu that I had already shared, I mentioned a colleague of mine who hails from this city. I happen to have a conversation with another colleague of mine along with this friend. Guess what everybody talks only about food with me. So it's no wonder we started talking about what's made often at their place. They again spoke about Paruppu Kuzhambu and how differently it's made. So I asked this friend to share the recipe and she connected to her Mom. Her mom said I can use any vegetable and I had only Brinjal and so it became Kathirikai Paruppu Kulambu.

I was happy when I had my colleague taste and certify that I had the exact replica of what her mom makes. This was only time I almost followed to the T and confessed about the additions I made. She said her mom forgot to mention those and I was smart in adding them myself! There is recipe writing for you.

Today's Lunch Box had

Kathirik Paruppu Kulambuai 

Beans Aloo Curry

Plain Rice

Rasam

Curd Rice                                                                                                                               

One main predominant thing that they kept saying was about using Pearl Onions for all the dishes. Even though I know Amma uses it very much, I haven't been paying particular attention on the aspect of the cooling effect these onions are supposed to have. This brought to focus how much we ignore such important things while we cook. I decided I should be paying more attention to these things going forward.

I was also surprised of usage of Fennel Seeds in a sambar. I have only used Fennel Seeds for Kurma till now. Altogether this was a fantastic meal!

 

 

 

Kathirikai Paruppu Kulambu

Ingredients Needed:

Toor Dal - 1 cup
Hing - 1 big pinch
Cumin Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Tomatoes - 2 medium
Brinjal - 4 medium
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Rock Salt to taste
Tamarind Extract - 1 tbsp
Coriander leaves handful

For the paste

Fresh coconut - 2 tbsp
Pearl Onions - 5

For the Tempering

Oil - 2 tsp
Mustard, Urad dal - 3/4 tsp
Pearl Onions - 4 - 5
Curry leaves handful

How to make the Kathirik Paruppu Kulambuai

In a pan, take the cooked dal along with enough water. Add hing, then add the cumin seeds, fennel seeds. Let it start boiling.

Next add chopped tomatoes, followed by brinjals. Add chili powder, coriander powder, salt and tamarind extract. Continue boiling in simmer

For the paste, peel the pearl onions, chopped coconut and grind to a coarse paste. Add this paste to the boiling dal. Mix well.

In another pan, add oil, temper with mustard seeds, urad dal, curry leaves and pearl onions. Saute till the onions are browned. Pour this into the boiling dal.

Continue cooking for another 10 mins after adding coriander leaves.

Switch off when the Kulambuai thickens.

Notes:

I added cooked dal, else you can pressure cook toor dal in pressure cooker along with hing, tomatoes and certain vegetables till soft and continue the same process.

Pepper Chicken Curry Tamil Nadu Style without Coconut | Milagu Kozhi Kulambu

Seeing that it's been a while since I actually made something special for the blog, I requested Amma to think of a new variety in chicken when she was planning the menu for her party. She said she can't think of anything new, nor want to take a risk of making something new of which she has no verdict as it's going to be a party.

Then she decided to call in one of our guests, Vasantha Aunty, who is quite an expert in making Non veg dishes. She came in early and decided to make Chicken in the style she makes. By then Amma had all the other dishes set and done. She said this chicken gravy goes very well with just plain rice as it's quite spicy with pepper flavour being more.

The main specility of this gravy is the fact that it's made without Coconut. So if you are looking for a low calorie Chicken Gravy, then this is something that will suit just fine. I was asking her how she will get more gravy when she hasn't added coconut to it, she asked me to wait and watch. And I must agree the gravy was more and I guess people didn't miss out the coconut at all.

Pepper Chicken Curry

Pepper Chicken Curry

Ingredients Needed:

Chicken - 1 kg
Onions - 3 medium
Tomatoes - 2 small
Bay leaf - 1
Ginger Garlic paste - 1 tsp
Red Chili powder - 2 tsp
Coriander powder - 3 tsp
Turmeric powder a pinch
Coriander leaves - 2 tbsp
Garam Masala - 1/2 tsp
Salt to taste
Oil - 2 tsp

Ground powder to be added

Pepper - 1 & tsp
Cumin - 1/2 tsp

Dry roast and grind to a smooth powder.

How to make the Pepper Chicken Curry

Wash and drain the chicken on a colander. 

Heat a pressure cooker with oil, add the bay leaf, then chopped onions. Saute till it turns brown. Add the drained chicken, saute well.

Add salt and turmeric and saute well till the moisture evaporates.

Then add the ginger garlic paste, combine everything well. Now add the red chili powder, coriander powder, and chopped tomatoes. Saute everything well and cover with a lid. Simmer to low flame and let the chicken get roasted well. add garam masala

Add a cup of water and pressure cook for a whistle. 

When the pressure falls, remove the lid, add coriander leaves and sprinkle the ground pepper, cumin powder.

Bring to a boil and remove.

Notes:

The coriander powder gives the gravy in this dish. The pepper that you add at the end makes it a perfect spicy gravy.

Kara Chutney | Hotel Red Chutney | Spicy Onion Tomato Chutney

Finally I had to make something just to come back posting here. It's been over couple of weeks, and there is nothing new that I had to share here. Life has been busy as always. Not that I couldn't find time to blog, it's just that there was no push all of a sudden. Then when I felt that it was getting way out of hand, I decided I must make something just for an update.

What else can spice your life than a hot spicy chutney served breakfast! This Kara Chutney is part of the different chutneys you are offered in hotels here. Typically the colours would be white, red, green, and orange chutneys. Most times the chutneys are referred by the colour than the ingredient. So red chutney is mostly kara chutney that's made with just three ingredient and is so spicy that you will reach out for water right away. The green chutney is mostly either with mint or coriander and orange will be a different combination of onions and tomatoes.

As such I love all the chutneys that Athamma makes. This simple tomato chutney she makes for dosas is exceptionally good for the less number of ingredients she uses. So when Hubby dear always raves about this kara chutney we get served with Aloo Bajji in a motel, I had to think of getting the recipe and make. This motel is on the way to Srikalahasti and every time we pass by this motel, we make sure we halt for a snack. They typically make bajjis with aloo. Though hubby dear never likes bajjis or any sort, he won't say no for this when it's served with this spicy red chutney.

Kara Chutney

So this weekend when we were passing by, we stopped again and ordered it. I always ended up asking for the recipe, only to realize it was the same thing that we made something back at office. My colleague who shared the Uluthu Kali, had also shared this kara chutney that's served with kulipaniyam. The chutneys were a real hit and I had clicked pictures, planning to make it at home. I never realized it was the same chutney. The texture that ends up with this version served in motel, is kind of coarsely pound onions and tomatoes with chili flakes floating all over. It is so spicy, yet with the aloo bajji, it packs just enough hot to make it a great combination.

I wanted to make it right away, so the next day for breakfast it was served with dosa. It tasted so good, though hubby dear would have still preferred with aloo bajji. Still I am happy that I finally got to make the hotel kara chutney.

Kara Chutney

Ingredient Needed:

Onions - 1 medium
Tomato - 1 medium
Dry Red chilies - 4 long
Salt to taste

For tempering

Oil - 1 tsp
Curry leaves few
Mustard Seeds, Urad dal - 1/2 tsp

How to make the Kara chutney

Dry roast the red chilies in hot pan for couple mins till it becomes crispy. Keep it aside.

Wash, and chop the onions and tomatoes. In a mixie, take the onions and pulse it couple of times. it should become almost minced. Then add the tomatoes and repeat the process. Finally add the roasted red chilies and pulse again along with salt.

Heat a pan with oil, temper with mustard seeds, urad dal and curry leaves. Pour the ground chutney into the pan and bring to boil.

Serve with Idly or Dosa

This is what we had made sometime back. Urad dal halwa, Coconut chutney, Kara chutney with Kulipaniyam

Thakkali Sambar Recipe | How to make Arachuvita Sambar / Tomato Sambar Step by Step Recipe | Lunch Box Series : LBS#65

I know there is no dearth of Sambar Recipes in my recipe collection, nor elsewhere in the blog world. Yet I was pleasantly surprised trying out this recipe that sounded very different. I read this recipe shared by a friend in my GDM group. I was attracted by the name Tomato Sambar. For me, there is no Sambar without tomato and hence the name was little strange. It's like saying Vengaya Sambar, when all the sambars varieties that I make, are mostly with small onions. When one says Vengaya Sambar, they mean the one made using small onions/ Shallots. I end up making with the small onion mostly all varieties. So the name is redundant.

Coming to this recipe, when I saw the measurement I realised it sure is different and calls for almost 6 whole tomatoes. Plus this is the Arachuvita Sambar method, meaning the freshly ground spices are used in this sambar. I simply love this way of making sambar, though on a regular day it's bit hard to accomplish. My kids love dosas with Sambar, though Athamma was telling me that when I made this for Saturday lunch, she was a bit concerned if the kids eat this or not. To what I know this must be their first time, tasting this way of sambar.

Another very interesting aspect was the ground curry leaves. As you all know, curry leaves are very healthy. Still to what I know, most people will simply remove from the dish. That is one reason why we make podis with Curry leaves and eat at least one mudda with Curry leaf powder.

So knowing that this recipe is going to be different, I set forth to make. I had got ripe and bright tomatoes and wanted to make the best use of it.

What is Arachuvita Sambar?
For those of you who are unaware of this technique, it's the method where spices like Dhania/ Coriander Seeds, Bengal Gram, Red Chilies are roasted and ground along with Coconut, Fenugreek seeds, just before making the sambar. Meaning the spices are freshly ground and added. This method gives an utterly delicious taste and aroma to the sambar and it's an entirely new experience if you are tasting it for the first time.

Basically years back this method was usually done. Though with the busy schedule everybody seems to have now, having a ready made Sambar powder, makes the task easy for us. Still this another method of sambar is something that's truly classic.

Going back to the basics, it helps if you have cooked dal on hand. Read How to cook Toor Dal, and proceed.
Another helpful tip will be extracting tamarind pulp. I mostly have Tamarind Extract readily available, so that my sambar gets done pretty fast.

Step by Step Picture Recipe

Ripe Tomato Sambar | Thakkali Arachuvita Sambar

Ingredients Needed:

For the Sambhar:

Ripe tomatoes - 5-6 medium sized
Toor Dal / Piegion Pea - 1 cup (pressure cooked in advance)
Tamarind paste - 2 tsp diluted in 2-3 cups of water
Salt to taste

Preparation to be made:

Pressure Cook the Tur Dal and store to use as and when required (Normally Turmeric and Hing is added at this stage)
Tamarind paste made ahead

For the ground Masala / For Arachuvita Sambar method:

Copra* / Fresh Coconut - 1/2 cup
Curry leaves - 10 - 15 leaves
Coriander Seeds / Dhania - 2 tsp
Bengal Gram/ Channa dal - 2 tsps
Dry Red chilies - 4 -5 medium
Oil - 1 tsp (opt)

*Copra - Dried Coconut

The spices, and the lentils are normally roasted in oil, while I dry roasted all the ingredients this time. Allow it to cool, and grind toa smooth paste with little water, just enough for the masala to move in the mixer The paste need not be very smooth, if it's semi smooth is also fine.

To Season / To temper

Mustard Seeds, Urad Dal - 1/4 tsp
Methi / Fenugreek seeds - 1/4 tsp (just about 10 of them)

How to make Arachuvita Sambar / Tomato Sambar:

Since I pressured cook dal just before making this sambar, I used the same cooker to make the samber. Else you can take a medium size vessel and proceed.

Bring the tamarind juice to a rolling boil and simmer for 5-6 minutes.
Then add tomatoes, which are cut in 8 pieces or more, depending on the size. Continue to simmer on medium heat until cooked.

Once done, add the cooked tur dal and bring to a rolling boil again. Add more water at this stage if required.

Add the ground masala and bring to a rolling boil. 

Heat another pan with 1 tsp oil, do the seasoning with mustard, urad dal and methi.

Finally add the fresh coriander leaves and simmer for few minutes before removing from heat.

I served it with Rice and Bhindi stir fry