It’s tasty gravy and in kandam we use to call
this as Koli uippu Neeru uippu means salt and Neeru means water. It’s good to
eat when we have cold. It’s one of my favorite in chicken.
Ingredients:
Chicken(with bone)
|
200gms
|
Onion chopped
|
1 cup
|
Garlic pods
|
3-4
|
Coriander seeds
|
1 tsp
|
Cumin seeds
|
1 Tbsp
|
Pepper
|
2 tsp
|
Coriander chopped
|
few
|
Curry leaves
|
few
|
Dry red chili
|
1
|
Mustard seeds
|
1 tsp
|
Turmeric powder
|
½ tsp
|
Salt
|
|
Oil
|
|
Direction:
- Dry roast red chili, cumin seeds, coriander seeds and pepper for 2 minutes or until light color change. Make this as course powder and keep aside.
- Heat oil in a kadai splutter mustard seeds and add onion, curry leaves and few chopped coriander.
- Once the onion turns pink add chicken and allow it to cook for 5-6 minutes.
- When chicken is cooked half add course powder, crushed garlic, turmeric powder and salt and enough water and cook until chicken is cooked soft.
Note: I made this bit thick gravy but it should
be watery like rasam. You can make consistency you like.
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