Name: Spicy Kongunad Kozhi Kuzhambu Recipe
Total time: 90 min
Yield: 4
Cuisine: South Indian

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Easy recipe for south indian tamilnadu kongunad style kozhi kuzhambu curry without coconut. -a sunday special. Serve with rice or roti/chapati.  Spicy chicken kurma/murg korma. 

How to make Spicy Kongunad Kozhi Kuzhambu Recipe

Suguna Vinodh

Crawler

South Indian

<p>Easy recipe for south indian tamilnadu kongunad style kozhi kuzhambu curry without coconut. -a sunday special. Serve with rice or roti/chapati.  Spicy chicken kurma/murg korma. </p>

Pod garlic

Fennel seeds

Cinnamon

Cloves

Poppy seeds

1 small piece ginger

Pepper

Cumin seeds

Curry leaves

Coriander seeds

Dry red chillies

Medium Onion,  Chopped

Shallots

Medium tomatoes chopped

Turmeric

Salt

Raw masala paste grind everything as smooth as possible. You can add enough water while grinding to get the desired texture. Fried masala paste heat oil in a pan and add in pepper, cumin seeds, curry leaves, coriander seeds and dry red chillies. Briefly roast for a minute in medium flame. Add in the onions and saute until the onions are slightly brown. Remove off heat. Take the empty pan and set on heat again. De-glaze the pan by adding 1/2 cup of water and allowing it to boil for couple of minutes. Scrape the pan while boiling to remove off all the caramelized bits. Add it to the fried mixture. Grind the mixture to a very smooth paste. Add enough water while grinding to get a smooth paste. For the gravy heat oil in a pan and add in 3 sprigs of curry leaves and the shallots. Fry till nice and translucent. Add in the chopped tomatoes and turmeric and fry till the tomatoes are nicely cooked and juiced down. Once the tomatoes are cooked, add in both the ground masala paste. Add 2 cups of water or as necessary. Add in the chicken pieces with the bone. Reduce the flame to low and let it simmer on a low flame for 40 minutes. Oh yes. 40 minutes. Stir the curry every 10 minutes once so it doesnt scorch at the bottom of the pan. Finally add in the salt. After 40 minutes, remove the pan from the heat and serve hot with rice.

step 1

Kannamma Cooks