Coriander Chicken/ Dhania Kozhi Varuval.

Ingredients

Chicken pieces( with bone)-500gms

Onion large chopped-1

Curry leaves-2 sprigs

Turmeric powder-1/4tsp

Oil-5tbsp( +/-)

Salt to taste

For Masala( grind the below ingredients to a smooth paste by adding little water)

Ginger-2" piece

Garlic cloves-8

Green chili-8( +/-)

Roasted Coriander/ Dhania seeds-2tbsp

Roasted Fennel/ Sombu seeds-1tbsp

Method

In a pressure pan add the chicken pieces, chopped onion, curry leaves, ground masala paste, turmeric powder, salt and oil. Pressure cook chicken along with other ingredients for 10 mins or until chicken is tender. When the pressure is released uncover the pan, return to heat and fry the chicken until gravy thickens and dry. Serve hot with steamed rice or Roti.

Era Karuvadu Thokku( Dried Prawns/ Shrimp Chutney).

Ingredients

Dried Prawns-200gms

Eggs-6( Hard boiled and shelled)

Onion large minced-1

Tomato large chopped-1

Garlic cloves chopped-6

Green chili broken into 2 piece-4

Curry leaves-2sprigs

Tamarind paste-1tbsp( if using tamarind pulp-1/4cup)

Red chili powder-1tsp( +/-)

Turmeric powder-1/4tsp

Salt to taste

Oil required

Vadagam/ South indian seasoning-1tsp(optional) <----Click here for recipe

Method

Clean the dried prawns, soak in water for 3 mins, drain well and squeeze excess water and set aside. Heat oil in a pan when hot add the vadagam( using vadagam is optional, click vadagam for the vadagam recipe). Next add onions, garlic, green chili and curry leaves, fry for few mins till onion turns brown. Add tomatoes and cook till they are mashed, add tamarind paste, red chili powder, turmeric powder, salt and 1cup water. Bring the gravy to boil and cook for 5 mins. Check the seasoning, add the dried prawns and cook for another 5 mins until the gravy thickens. Eggs are best combination for Dried prawns chutney, add the eggs to the dried prawn chutney and serve with hot steamed rice.