Arachi vitta kozhi kuzhambu/chicken gravy with grounded masala Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, curry leaves, and chopped onions. Saute until the onions turn golden brown.
• STEP 2.Add ginger-garlic paste and saute for a minute. Then, add the chicken pieces and cook until they turn golden brown.
• STEP 3.In a separate pan, dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, and grated coconut until fragrant. Allow it to cool and grind into a fine paste.
• STEP 4.Add the ground masala paste to the chicken and mix well. Cook for a few minutes.
• STEP 5.Add tamarind pulp, salt, turmeric powder, and water. Mix well and bring it to a boil. Reduce the heat and simmer until the chicken is cooked and the gravy thickens.
• STEP 6.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level by adding more or fewer dried red chilies.
• For a richer flavor, you can marinate the chicken with yogurt and spices for a few hours before cooking.
• If you prefer a thicker gravy, you can add a teaspoon of rice flour mixed with water.

Storage and Serving

• Arachi vitta kozhi kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy before serving and adjust the consistency by adding water if needed.
• Serve the chicken gravy with steamed rice or roti for a delicious and satisfying meal.