Za Recipes

Showing posts with label kuzhambu. Show all posts

Friday, March 14, 2014

Nandu Kulambu Kuzhambu South Indian Crab Curry

Ingredients

Crab-8( medium size crabs around 1kg)

Onion small sliced-2

Tomato Small chopped-1

Curry leaves-2sprigs

Tamarind paste-1tsp

Red chilli powder-1tbsp(+/-)

Corinader powder-3tbsp

Sombu/Fennel powder-1tbsp

Salt to taste

Grated coconut ground to smooth paste-1/4cup

Oil-5tbsp

Water required

Method

Remove the crab shells, clean and wash. Separate the crab claws from the crab. In a large cooking vessel add onions, tomatoes, curry leaves, tamarind paste, red chilli powder, coriander powder, sombu powder and required salt, mix well. Add required water to the masala mixture to make thin gravy. Place the masala gravy on high heat and boil for 5 mins. Check the seasoning and add the crab pieces( both crab body part and claws) to the boiling curry. Cover the vessel with a lid and boil for another 3 minutes until the crab is done. Finally add the ground coconut paste to the curry and remove from fire. Serve hot with steamed rice.

Saturday, February 8, 2014

Chettinad Kozhi Kuzhambu Chettinad Chicken Gravy

Ingredients

Chicken( chopped into pieces)-250gms

Onion big( sliced)-1

Tomato medium( chopped)-1

Kuzhambu powder-6tbsp

Turmeric powder-1tsp

Salt to taste

Cinnamon stick-1/2"

Green Cardamom-1

Cloves-3

Coriander leaves-few

Chettinad Masala Paste ingredients-

(Grind the following ingredients to smooth paste)

Ginger-1 1/2"

Garlic-6 cloves

Coconut( shredded)-1/4cup

Aniseed/Sombu-2tsp

Cinnamon-1/4"

Clove-2

Method

Heat enough oil in a pan, when hot add the cinnamon sticks, cardamom and cloves. Fry for few mins until the aroma rises, now add the sliced onions and fry for few more mins, till the onions turns pink. Add the chicken pieces and stir fry for 5 mins. Now add the chopped tomatoes and cook until the tomatoes are mashed. Add the kuzhambu powder, turmeric powder, required salt and water. Stir well the mixture, simmer heat and cover the pan with a lid. Allow the chicken to cook for 10 mins. When the chicken is 3/4th done, add the ground masala paste, if needed add water to get required consistency of the gravy. Bring the mixture to boil and check the seasoning. When the gravy slightly thickness, remove pan from the heat and garnish with coriander leaves. Serve hot with steamed rice or chapti.

[Also this recipe can be made with lamb(mutton) and prawns(shrimp)]