"Jeera-Garlic Kozhi Kuzhambu"

"Jeera-Garlic Kozhi Kuzhambu"

Quantity:3-4 members

About this Foodie!

"Jeera-Garlic Kozhi Kuzhambu" is a historically special non-veg dish of South India originated from Pondicherry our union territory and for them it was got from French people during our British rule in India so this one very historical dish as said by my grandmother and my mom.

Best side dish with white rice and Idly , Naan , chapathi , parotta and sandwich bread.

"Jeera-Garlic Kozhi Kuzhambu"

Recipe

Ingredients

1. Chicken - 1/2 kg

2. Big onions - 1/4 kg

3. Tomatoes  - 1/4 kg

4. Coconut - 1 cup

5. Cashew nuts - 10 nos

6. Cumin seeds - 1 tsp

7. Cardamom - 2 nos

8. Garlic - 10 pieces

9. Potato - 2 nos

10. Ghee - 2 tblspn

11. Turmeric powder - 1/4 tsp

12. Chilly powder - 1 tsp

13. Salt & Oil - To your taste

Method

1. Grind the garlic,cumin seeds and cardamom along with 1/2 cup of water in a mixer grinder into a smooth paste.

2. Grind coconut and cashew to smooth paste and keep it aside.

3. In an open cooker add oil( 2tbl.spoon) ghee and chopped onions and cook till onions become golden brown(Vathakuvathu) and then add garlic , cumin seeds and cardamom paste and cook till raw smell goes off, then add chilly and turmeric powder and again cook for 5mins and add chicken pieces , salt and nicely stir and cook (Vathakuvathu) and then add tomatoes and nicely cook(vathakuvathu).

4. Finally add coconut + cashew paste and add 2 cups of  hot water and close the cooker and cook for 3 whistles .

5. After whistle settles down open the cooker and add boiled potato and in medium flame cook for 5 mins  or till oil in kuzhambu gets separated , which you can see visually and nice aroma will be there by this time and finish your cooking by garnishing with coriander leaves and serve it hot.

Try it and you will have a different experience.

Happy Foodie!!!