Name: Naatukozhi Kuzhambu for Idli recipe by Subashini Krish at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 6
Ingredients: Country chicken cleaned and cut into 1 inch pieces 1kg; 1 cup grated coconut; Shallots 1/4 kg peeled; Red chillies 15; Coriander seeds 2 fistful; Jeera 1 tablespoon; Black pepper 1 tablespoon; Fennel seeds 1 teaspoon; Cinnamon 1 inch; Cloves 4; Curry leaves 1 fistful; Ginger 2 inches; Garlic 15 pods; Khuskhus 1 teaspoon; Turmeric powder 1 teaspoon; Crystal salt accordingly; Gingelly oil 100ml

ABOUT Naatukozhi Kuzhambu for Idli RECIPE

Naatukozhi or country chicken gravy is cooked in village style. It is a thin gravy ideal for idli/ dosa infused with the flavours of South India. Ideally its cooked in open pot method but i have used pressure cooker for easy cooking.

Ingredients Serving: 6

Country chicken cleaned and cut into 1 inch pieces 1kg
1 cup grated coconut
Shallots 1/4 kg peeled
Red chillies 15
Coriander seeds 2 fistful
Jeera 1 tablespoon
Black pepper 1 tablespoon
Fennel seeds 1 teaspoon
Cinnamon 1 inch
Cloves 4
Curry leaves 1 fistful
Ginger 2 inches
Garlic 15 pods
Khuskhus 1 teaspoon
Turmeric powder 1 teaspoon
Crystal salt accordingly
Gingelly oil 100ml

Instructions

In a 5 litre pressure cooker add 1 tablespoon gingelly oil and add the cut chicken,salt and turmeric and saute for a while in lower flame
In a kadai add little oil and add red chillies, coriander seeds, jeera,pepper, fennel seeds, khuskhus,cinnamon,cloves and roast well.
Allow it to cool and grind it to a smooth paste adding little water.
Add this spicy paste to the boiling chicken.
Meanwhile in another kadai saute the shallots,ginger,garlic and curry leaves till onion turns pink and then add the grated coconut and give it a stir.
Allow it to cool and grind to a fine paste.
Now add this to the spicy chicken being cooked.add adequate water. once it starts boiling close the cooker and cook for 6 whistles.
Once pressure is released open the lid and give a rolling boil.adjust the salt level.
Now garnish with a tempering of mustard seeds , finely chopped 2-3 shallots and curry leaves.
Serve with hot idlies. I guarantee you will eat 2 more!

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