Chicken Kuruma

Ingredients:

Chicken - 1/2 pound
Onion - 1 - chopped
Ginger and Garlic paste - 1 and 1/2 tsp
Tomato - 1 - chopped
Fennel seeds - 1/2 tsp
Cloves & Cinnamon Stick - 2 nos
Bay leaves - few
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp(if needed)
Garam Masala powder - 1/4 tsp
Coriander powder - 1/4 tsp
Oil - 3 tsp
Salt - 1/2 tsp or as per need
Coriander leaves - A hand full

For Grinding:

Grated Coconut - 3 tsp
Fennel seeds - 1/2 tsp
Clove and Cinnamon Stick - 1 nos.
Green chilli - 8 nos. or as per need
Almonds - 10 nos(optional)

Method:

1. Heat oil in a pan, add cloves, cinnamon, fennel seeds and bay leaves.
2. When it splutters add onion, and fry until golden brown.
3. Add ginger garlic paste and fry for 2 mins.
4. Add tomato now and then turmeric powder, salt and fry until oil gets separated.
5. Add the ground coconut paste and 3 cups of water.
6. Add chicken and let it cook. Add chilli powder and salt if needed.

Note:

-> Serve with rice, roti, all kind of biriyani, uthappam, idli...etc.,

Egg Kuruma

Ingredients:

Boiled Egg - 4 nos
Onion - 1 - chopped
Tomato - 1 - chopped
Turmeric powder - 1/4 tsp
Green chilli - 4 nos
Mustard seeds - 1/4 tsp
Salt - 1/4 tsp or as per need
Oil - 2 tsp

For Grinding...

Grated coconut - 2 tsp
Cloves & Cinnamon stick(small) - 1
Aniseed(Fennel seeds) - 1/4 tsp
Cumin seeds - 1/4 tsp(optional)
Garlic - 2 nos
Ginger - 1 inch

Method:

1. Heat oil in a pan, splutter mustard seeds, add onion and green chilli. Fry until golden brown.
2. Add tomato, turmeric powder, salt and fry until oil gets separated.
3. Add the ground coconut paste and 1/4 cup of water let it boil for 5 mins.
4. Meanwhile cut the boiled eggs as required.
5. When the gravy become thick add the sliced eggs and mix gently.
6. Simmer gas and let it for 2 mins.

Hint:

-> When you boil eggs, add salt to it so that it wont crack.
-> Serve with aapam, idly, dosai, rice, roti/chappathi, biriyani, fried rice....Perfect match to all dishes.

Fish Kozhambu/Curry

Ingredients:

Fish(any kind) - 1 lb or 1/2 kg
Tamarind - A lemon size
Onion - 1 - chopped
Tomato - 1 chopped
Grated coconut paste - 3 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
salt - 1/2 tsp
Fenugreek seeds - few, say, less than 1/4 tsp
Curry leaves - few
Oil - 5 tsp(2 tsp more if you prefer)

Method:

1. Clean fish, drain water completely and keep it aside.
2. Soak tamarind in a cup of water and extract juice, filter and keep it aside.
3. Heat oil in a pan, splutter fenugreek seeds, add onion and curry leaves.
4. Fry until golden brown in onion, then add chopped tomato and fry until oil gets separated.
5. Add turmeric powder, chilli powder and salt and stir once.
6. Add tamarind juice now and coconut paste and add 1/2 cup of water.
7. Let it boil for 5 mins, then add fish one by one and close the lid. Let it boil for 5 mins. (Note: Do not add fish at the beginning, it gets cooked faster and will break or melt if boiled more.)
8. Check for salt and now its ready.

Notes and Secrets:

-> Fish curry is healthier than fish fry. But taste wise the reverse.
-> People have dry skin can have more fish, be careful that eat the fish that have less or no mercury content. Mercury do some hormone changes in our body.
-> Don't serve it hot, leave it for 4 hours. So that fish gets soaked well with all ingredients in curry and taste ....taste....Yummy! Yummy!
-> Do not add much coconut to fish curry, because actual taste may get varied.
-> Neimeen(Gheefish), is the best for kuzhambu/curry. If you use this fish, reduce the amount of oil as the fish lets out oil while cooking.

Mutton Chopps Kuzhambu/ Lamb Chopps Curry

Ingredients:

Mutton Chopps - 1 pound or 1/2 kg
Onion - 1(big) - chopped
Tomato - 1(big) - chopped
Ginger garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Grated coconut - 4 tsp
Poppy seeds - 1/4 tsp
Ani seed/Sombu - 1/2 tsp
Chutney dal/Pottukadalai - 1 tsp
Green chilli - 4 nos
Cloves - 4 nos
Cinnamon - 4 nos
Oil - 3 tsp
Salt - 1/2 tsp
Curry leaves - few
Coriander leaves - few


Method:

1. Dry roast, coconut, green chilli, poppy seeds, chutney dal, aniseed-1/4 tsp, 2 cloves, 2 cinnamon and grind it to a fine paste and keep it aside.
2. Heat oil in a pan, add 1/4 tsp of aniseed, 2 cloves and 2 cinnamon sticks and let it splutter.
3. Add onion, turmeric, salt and fry till onion turns golden brown.Add ginger garlic paste and fry for 2 mins.
4. Add tomato and fry till oil gets separated.
5. Add mutton chopps now and let it cook. You can cook this in a pressure cooker also so that the bones get cooked well.
6. When the chopps are cooked well, add the grinned coconut paste and let it boil for 10 mins. Do not add this before, because of chutney dal and poppy seeds, it'll become thick soon and it wont taste good. Add more salt if needed.

Note:

In my home, only for diwali my mom will prepare this. Very nice combination for idly and rice. If you have this with rice, chukka mutton fry will be the best side dish.

Chicken Kuzhambu/Curry

Ingredients:
Chicken - 1/2 kg/1 pound
Small Onion - 25 nos. or 2 nos(if big onion) chopped
Tomato - 2 nos
Curd - 3 tsp
Ginger Garlic paste - 4 tsp
Turmeric powder - 3/4 tsp
Chilli powder - 1 tsp or as per need
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp(optional)
Cloves - 2 nos
Cinnamon - 2 inch(break into pieces)
Oil -4 tsp
Salt -1/2 tsp or as per need

Marination Method:

1. Wash chicken and drain water completely.
2. Add curd, 1/2 tsp turmeric powder, 2 tsp ginger garlic paste, 1/2 tsp chillipowder and mix well and leave it for 2 hours.

Marinate minimum for 2 hours. Don't marinate for more hours, because of curd the curry will become more sour.

Curry preparation:

1. Heat oil in a pan, add cloves,cinnamon and wait until it splutters.
2. Add onion and fry till golden brown.
3. Add one tsp of ginger garlic paste and fry until the raw smell of it gets off.
4. Add chopped tomato and fry till oil gets seperated
5. Add 1/4 turmeric powder, 1/2 tsp chilli powder, 1/2 tsp coriander powder, 1/4 garam masala and salt.
6. Add the marinated chicken and 2 cups of water and mix well.
7. Let it boil for 15 - 20 mins, and check if chicken is well cooked and you get a fine gravy.you can stop cooking if you get enough gravy.
8. Finally add coriander leaves and change it to a bowl.

Note:

This type of chicken curry is a nice combination with idly, dosai, chappathi and rice.