Tag Archives: side dish for parotta

Mar3

Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaurant Style Coriander Chicken Curry

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I have come across Coriander chicken curry in many restaurants, I like to the core, but never thought of giving it a try. Usually we love to have outside food on weekends, just like that I love to relax without any work, but I feel like my kids don’t eat properly when we are out for food. This resulted me in trying out food in restaurant style but from the Madraasi Kitchen and so comes the Coriander Chicken Curry.

CLICK HERE for more chicken recipes.

Coriander Chicken curry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast. I have infused green paste which gives more flavor, wonderful aroma, lovely texture and beautiful color, the most important thing is it adds freshness to the curry. Let me share the recipe…

Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

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Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaruant Style

Ingredients:

  • Chicken / Country Chicken (Nattu Kozhi) – ½ kg
  • Onions – 2 nos (medium size)
  • Green chillies – 2 nos
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Turmeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 ½ tsp
  • Coriander leaves with stalks – a handful
  • Mint leaves – half the quantity of coriander leaves
  • Cinnamon (1” inch stick) – 1 no
  • Cloves – 3 nos
  • Curry leaves – 2 sprigs
  • Salt to taste
  • Coconut oil / Any cooking oil – 2 ½ tbsp
Spices and curry leaves getting tempered
with ginger and garlic paste
with onions
with spice powders
with chicken
with green paste
with green paste
Getting cooked
Curry simmering and oil starts floating on the top
Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaruant Style

Preparation:

  • Wash and clean the coriander, mint leaves, keep it aside.
  • Clean and chop the chicken to medium pieces.
  • Grind coriander leaves, mint leaves and green chillies to a fine paste by adding water and keep it aside.
  • Peel and finely chop the onions and keep it aside.
  • Heat oil in a kadai, add cinnamon, cloves and curry leaves wait until they crackle.
  • Add ginger and garlic paste, cook for few seconds.
  • Add onions and cook until they turn transparent.
  • Add the turmeric, chilli and coriander powder followed by salt and cook until the raw smell goes off.
  • Add the chicken pieces, cook for few mins.
  • Add the ground green paste along with ½ cup of water, give a mix.
  • Cover and cook until the chicken is done.
  • Remove the lid and cook in medium flame until the curry thickens and the oil floats on the top of the curry.
  • Garnish with coriander leaves.

Serve hot.

Jan9

Mushroom Potato Curry

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A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Nov6

Chicken Salna – TUTICORIN Style

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Salna is a special curry which is served along with parotta all over Tamil Nadu, but I bet there is a different taste for Tuticorin (my hometown) Salna which you don’t get anywhere except Tuticorin. This is salna is a street food which is found in every nook and corner of Tuticorin. Most of the tuticorin’s have parotta, salna and chukka as their dinner. There are many hotels and each of them have their unique flavor, taste and colour. So whenever I plan to my hometown, I have schedule for dinner :P. After a long wait finally got this recipe from my neighbor Brother, a cook cum advocate, who has his own catering and cooks for many occasions in South Tamil Nadu.

During Diwali nights, we all use to have parotta, salna and chukka from our family’s favorite SIVAN NIGHT CLUB (the most famous parotta stall of Tuticorin and now it’s no more after the owner’s demisal), as my mom and aunts will be tired of cooking. So this time let you all have parotta with chalna for this Diwali/Deepavali. Stay tuned not for the parotta recipe, but for the TUTICORIN PAROTTA recipe…

Taking this to Fiesta Friday #94 hosted by Angie@thenovicegarderner.

Chicken Salna – Tuticorin Style
Tuticorin Chicken Salna for parotta

Ingredients:

  • Chicken – ¾ kg
  • Pearl Onions (sambhar onions) – ¼ kg or Big onions – 4 nos (medium size)
  • Tomato – 1 no (medium size)
  • Chili powder – 2 ½ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 2 tsp
  • Grated coconut – ½ cup
  • Cashew nuts – 6 nos
  • Fennel seeds / Perunjeergam – 1 ½ tsp
  • Ginger-garlic paste – 1 tbsp (freshly grounded)
  • Cloves – 5 nos
  • Cardamom – 4 nos
  • Cinnamon – 2 sticks (2 “inch)
  • Star Anise – 4 nos
  • Curry leaves – two sprigs
  • Salt to taste
  • Gingelly / Sesame oil – 2 tbsp.
Onions and spices getting cooked with gingelly/sesame oil
With ginger-garlic paste
Coconut, spices, fennel seeds and cashew nuts about to ground
With tomato
With ground coconut masala
Getting done
With all spice powders
With chicken
Getting cooked
Before pressure-cook
About to pressure-cook
After pressure-cook
Chicken Salna – Tuticorin Style
Tuticorin Chicken Salna for parotta

Preparation:

  • Peel and roughly chop the onions and tomato. Keep it aside.
  • Clean and chop the chicken to medium pieces.
  • Take coconut, fennel seeds, cashew nuts, 3 cloves, 2 cardamom, 2 star anise, 1 cinnamon all together in a blender and grind it to a fine paste by adding water. Keep it aside.
  • Heat oil in a pressure-cooker, add in the leftover cloves, cardamom, cinnamon, star anise and curry leaves and wait until they crackle.
  • Add in the chopped onions and ginger-garlic paste, cook until the onions turn golden brown.
  • Add in the tomato and cook until it becomes mushy.
  • Pour in the ground coconut masala along with 2 tbsps of water (if the masala is runny no need of pouring water) and cook until the raw smell goes off or until it start turning golden brown.
  • Add in chili powder, coriander powder, turmeric powder, cumin powder and little salt and cook for few mins or until the raw smell goes off.
  • Add in the chicken pieces along with the required amount of salt and cook for few mins or until the chicken is little cooked.
  • Pour in 2 cups of water, let it boil and pressure-cook for 1 whistle.
  • Remove the lid when the pressure subsides and check for the consistency, if its runny keep in medium flame for few mins or until it reaches the curry consistency.

Serve hot with parotta. Goes out well with parotta and dosa, but it’s perfect with PAROTTA.

Note: You can prepare the same with vegetable for Veg Salna. The quantity of tomato should be less compared to the onions for the perfect taste. I have used big onions, as I don’t have pearl onions at that time, but use only pearl onions for perfect and delicious taste. Also don’t substitute gingelly (sesame) oil with any other cooking oil.