Country chicken gravy | Nattukozhi Kuzhambu | Chettinad nattukozhi kulambu
Country chicken gravy or Nattukozhi kuzhambu is a thin spicy gravy, which is served with hot rice, idly or dosa. Learn how to do this spicy nattukozhi kuzhambu with step wise pictures.
Ingredients
Ingredients:
- Country chicken/Nattukozhi – 500gm
- Turmeric powder – ½ tsp
- Shallots –250gm or big onion – 1
- Ginger garlic paste – 2 tsp
- Tomato – 1 medium size
- Coconut grated – ½ cup (100 gm)
- Curry leaves - few
- Peppercorns – 1 tsp or pepper powder – ½ tsp
- Coriander/dhaniya seeds – 1 tsp
- Cinnamon stick – 1 inch
- Cloves - 3
- Fennel seeds/Saunf/Sombu – ½ tsp
- Cumin/Jeera – ½ tsp
- Chilli powder – 1 ½ tsp
- Coriander powder – 1tsp
- Garam masala – ¼ tsp optional
- Salt – as required
- Gingelly oil – 2 tbs
- Coriander leaves
Instructions
Preparation:
- Boil nattukozhi pieces with a 1 tsp of salt, turmeric powder, ½ tsp gg paste and some water in a pressure cooker. Give four whistles to cook the pieces soft.
- Prepare ginger garlic paste.
- Chop onion, tomatoes.
- Grate coconut.
Recipe:
- Heat a pan with one spoon of gingelly oil. Add jeera, fennel seeds, peppercorns, coriander seeds. Roast them to get a nice aroma and add onions.
- Add ¾th quantity of onions to the pan and fry to golden brown.
- If you don’t have ginger garlic paste, add 6 pods of garlic and 2-inch piece of ginger along with onions.
- Add grated coconut to the mixture and roast for five mins. Switch off.
- Let this mixture cool down and grind it to a paste. Keep aside.
- Heat a big kadai with oil. Add whole spices like cinnamon, fennel seeds, and cloves.
- Add remaining chopped onions and curry leaves.
- Let the onions fry to a golden brown stage and add ginger garlic paste.
- Once the raw flavor of gg paste is gone, add tomatoes with some salt.
- After the tomatoes turn mushy add the spice powders chilli powder, coriander powder and garam masala (optional).
- Add boiled country chicken pieces along with the cooking water (broth) and give it a boil.
- Now add onion-coconut paste, which we prepared in the first step into the gravy.
- Add two glasses of water according to your preferred consistency.
- Add rock/stone salt and close the lid. Keep in medium flame.
- Let the gravy boil for full ten minutes. The white froth should settle down and see the bubbles as shown in the picture.
- Add finely chopped coriander leaves.
- Serve hot with steamed rice.
Video
Notes
Tips/notes: 1) First of all, cooking raw nattukozhi pieces in a pan takes more time. So I recommend cooking the pieces in a pressure cooker before making this gravy.
2) Moreover, this recipe can be prepared with any cooking oil. But gingelly oil gives an exclusive healthy taste.
3) Instead of frying and grinding pepper and coriander seeds you can use readymade powders too. Adjust spice level accordingly.
Nutrition
Calories: 400kcal
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