Friday, December 8, 2017

Chicken Fry- Kodavu style (Coorg)




Chicken fry Kodavu style (Coorg)

 Kodavu Chicken  Fry is very yummy and easy to make chicken recipe. It is basically a dry preparation.I love experimenting with chicken and one of my cousins  shared this beautiful recipe last week. Star ingredient in this recipe is kachampuli or Coorg vinegar. This seems to be one predominant flavor in most Coorg recipe-the sourness from kachampuli. I have earlier posted a Coorg recipe with pork and it also has kachampuli.This chicken fry is unique with right combination of earthy spices and surprise sourness,but it is an extremely delectable chicken fry. You can also use dried kodampuli for this recipe.Serve with rice or chapathi.

Recipe courtesy: My cousin Siddharth 

Ingredients
Chicken - 1 lb
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Oil- 3-4 tbs
Onion- 1 medium
Chilly- 2
Ginger - 1 inch thick
Garlic- 5-6 pods
Curry leaves- a few
Kachampuli- 3/4 - 1 tsp

(or two piece kudampuli )
Coriander leaves- to garnish
Salt to taste

To roast and grind
Coriander- 2 tsp
Cumin - 1/2 tsp
Mustard seeds- 1/2 tsp
Pepper powder- 1/2 tsp
Cloves- 2- 3



Cut chicken into small pieces and marinate it with turmeric, salt and chilly powder.Set aside for half an hour.
Dry roast all the ingredients listed under roast and grind and make it into a fine powder.

Make a course mixture of onion, ginger, garlic and green chilly.

Heat oil in a pan and saute this crushed onion mixture and curry leaves. When it turns golden brown and the marinated chicken and stir fry for three to four minutes or till it changes color.Add 1/3 cup of water, cover and cook for three to four minutes.
Add kachampuli and salt if needed and cover and cook till the chicken is done.Add the roasted spice powder and fry in low flame till all the water is absorbed and the masala get coated on the chicken pieces. Sprinkle chopped coriander leaves and switch off the flame.

Try this,
Hope you will all enjoy!

Vadukapuli Naranga Curry/Wild Lemon Pickle





Vadukapuli Naranga Curry/Wild Lemon Pickle

Vadukapuli naranga curry/ wild lemon pickle is a traditional recipe in Kerala Sadhya. It is a tangy and spicy lemon curry.You can also serve lemon pickle,but vadukapuli naranga curry gives the authentic Sadhya taste. Wild lemon is larger in size, sour to taste and more juicer than regular lemon.It is usually made a day before Sadhya so that it sits and the flavors develop and will be perfect when it is time to serve.It does not have a long shelf life like regular pickle and is more like a spicy curry,but it can kept in the refrigerator for a couple of weeks.Try this spicy condiment,you will surely love it.

Ingredients
Vadakapuli naranga- 2 medium size
Thinly sliced Ginger-2 inch thick piece
Green chilly-3-4
Shallots- 1
Chilly powder- 2 tbs
(or according to your spice tolerance)
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery- a small piece
Curry leaves- a few
mustard seeds- 1/2 tsp
Dry red chilly- 2
Salt to taste
oil


Wash and wipe the lemon with a clean cloth. Gently peel the top yellow part of the lemon (make a super thin peel, the outside is thicker than regular lemon). Cut into small cubes and add salt, chopped green chilly and a pinch of turmeric. Mix and set aside for one hour.

Heat oil in a pan and add mustard seeds and when it crackles add dry red chilly and curry leaves and stir fry for a few minutes.
Next add chopped shallots and thinly sliced ginger and continue to fry till slightly brown.
Reduced the heat and add chilly powder and fenugreek powder, saute for a few seconds. Now add the chopped lemon. If there is any juice you can add it too. Along with this add thick tamarind paste and salt as needed and mix.Allow it to simmer and the gravy to thicken.  When the oil seperates add some grated jaggery and mix well. Allow it to cool down completely.

Try this
Hope you will all enjoy!

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