Country chicken pepper fry / Nattukozhi milagu varuval is a spicy south Indian fry. It can be accompanied with plain steamed rice, sambar rice, rasam rice and goes well with dosa, rotis too. On a rainy day, this pepper fry along with hot rasam rice is a good combination…Follow the same recipe to make broiler chicken pepper fry also. Follow the stepwise explanation and pictures to make this yummy spicy country chicken pepper fry/milagu varuval.

Nattukozhi pepper fry | Nattukozhi varuval

Country chicken has many medicinal properties and proved to cure cold-related issues. The pieces of country chicken are hard and strong; need to be cooked in a pressure cooker. Make country chicken soup with this cooked broth.

Similar recipes:

Country chicken gravy,

Country chicken soup

Mutton gravy

Chettinad chicken gravy

Chicken chukka

Country chicken pepper fry| Nattukozhi pepper fry | Nattukozhi milagu varuval

Sangskitchen

Country chicken pepper fry/ Nattukozhi milagu varuval is a spicy south Indian fry. Follow the stepwise explanation and pictures to make this yummy spicy country chicken pepper fry/milagu varuval.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course, Side Dish

Cuisine Indian

Servings 4

Calories 200 kcal

Ingredients

  

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Ingredients:

• Country chicken/Nattukozhi – 250gm
• Turmeric powder – ½ tsp
• Shallots –100gm or bigonion – 1
• Green chillies - 2
• Ginger garlic paste – 1tbs
• Tomato – 1 medium size
• Curry leaves - few
• Pepper corns – 1tbs or pepper powder – 2 tsp
• Fennel seeds/Saunf/Sombu – ½ tsp
• Cumin/Jeera – ½ tsp
• Chilli powder - ½ tsp
• Sombu powder or Garam masala – ¼ tsp
• Salt – 1 tsp or as required
• Gingelly oil – 2 tbs
• Coriander leaves

Instructions

 

Preparation:

• Boil nattukozhi pieces with a ½ tsp of salt, turmeric powder, ½ tsp gg paste and some water in a pressure cooker. Give four whistles to cook the pieces soft.
• Chop onion, green chillies and tomatoes.
• Crush pepper corns and keep ready. Try to use fresh pepper powder for this recipe to benefit whole medicinal properties of pepper.

Recipe:

• Heat a frying pan, add gingelly oil. Add fennel and jeera seeds. Let them splutter.
• Add chopped onions, green chillies, curry leaves and fry till light brown state.
• Add ginger garlic paste and sauté till the raw flavor is gone.
• Add tomato pieces.
• Add half of the salt mentioned to cook the tomatoes fast. Add turmeric powder.
• Once tomatoes turn mushy add chilli powder.
• Add fennel/sombu powder or garam masala at this stage. I prefer homemade sombu powder, so I added it.
• Add the boiled nattukozhi pieces with little (2 tbs) broth.
• Add the required salt.
• Let the fry roast for five mins to get along with the spices.
• Add freshly ground pepper powder and give it a mix.
• Garnish with coriander leaves. Serve hot.

Notes

Tips/notes: 1) Cooking raw nattukozhi pieces in pan takes more time. So it is recommended to cook the pieces in pressure cooker before making this fry. 2) This recipe can be prepared with any cooking oil. But gingelly oil gives an exclusive taste.

Nutrition

Calories: 200kcal

Keyword chicken nattukozhi, kozhi milagu varuval, Nattukozhi pepper fry, pepper fry

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Pictorial representation to make pepper fry:

Preparation:

• Boil nattukozhi pieces with ½ tsp of salt, turmeric powder, ½ tsp gg paste and some water in a pressure cooker. Give four whistles to cook the pieces soft.
• Chop onion, green chillies and tomatoes.
• Crush peppercorns and keep ready. Try to use fresh pepper powder for this recipe to benefit the whole medicinal properties of pepper.

Recipe:

• Heat a frying pan, add gingelly oil. Add fennel and jeera seeds. Let them splutter.

• Add chopped onions, green chillies, curry leaves and fry till light brown state.

• Add ginger-garlic paste and sauté till the raw flavor is gone.
• Next, add tomato pieces and half of the salt mentioned to cook the tomatoes fast.

• Turmeric powder.
• Once tomatoes turn mushy add chilli powder.

• Next, add fennel/sombu powder or garam masala at this stage. I prefer homemade sombu powder, so I added it.

• Add the boiled nattukozhi pieces with little (2 tbs) broth and required salt.
• Let the fry roast for five mins to get along with the spices.

• Add freshly ground pepper powder and give it a mix.

• Garnish with coriander leaves. Serve hot.

Tips/notes:

• Cooking raw nattukozhi pieces in the pan takes more time. So, I recommend cooking the pieces in a pressure cooker before making this fry. Depending upon the size of the pieces and the variety of your nattukozhi increase the number of whistles as needed.
• This recipe can be prepared with any cooking oil. But gingelly oil gives an exclusive taste.