Tag Archives: tamil curry recipe

Sweet Potato Chicken Curry

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Sweet Potato Chicken Curry is a seasonal recipe, as sweet potato is a seasonal vegetable. Usually we boil, peel and directly take the sweet potato but most of don’t like it. After getting the health benefits of sweet potatoes as it helps in getting rid of cancer-friendly free radicals, good for diabetes, also helps in proper muscular growth and in digestion. Let me share the recipe…

CLICK HERE for more chicken recipes and CLICK HERE for Sweet Potato Paratha recipe.

Weekends are mostly meant for parties and so I am taking to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

 

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Sweet Potato Chicken Curry / Cheeni Kilangu Kozhi Kulambu

Ingredients:

  • Sweet Potato – 200 gm
  • Chicken – 250 gm
  • Onions – 2 nos (medium size)
  • Ginger (I “inch) – 1 no
  • Garlic – 6 cloves
  • Tumeric powder – ½ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Chilli powder – 1 tsp
  • Cumin powder – 2 tsp
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Curry leaves – a sprig
  • Salt to taste
  • Coconut oil – 2 tbsp

Making of Sweet Potato Curry –

Preparation:

  • Peel and finely chop the onions, ginger and garlic into pieces.
  • Peel and roughly cube the sweet potato into medium pieces.
  • Heat oil in a kadai, add mustard, split blackgram and curry leaves, wait until they crackle.
  • Add the onions, ginger and garlic and cook until they turn golden brown in color.
  • Add the sweet potatoes, followed by all the spice powders and salt.
  • Cook until the raw smell goes off. Add the chicken pieces and cook for a min.
  • Pour 2 cups of water, cover and cook until the chicken and sweet potatoes are cooked.
  • Remove the lid, cook in medium flame until the curry thickens and the oil starts floating on the top.
  • Garnish with coriander leaves.

Serve hot with steamed rice and any stir-fry/poriyal.

 

Egg Drop Curry / Udaichivitta Muttai Kulambu / How to make Udaitha Muttai Kulambu

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Egg Drop Curry is one among the most common curry prepared among all south Indian families for lunch. There are two versions of Egg Drop curry prepared in my home, now let me share how to prepare the Egg Drop Curry with Coconut, by infusing few spices.

It’s Friday, am taking it to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

CLICK HERE for more Egg Recipes.

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Egg Drop Curry / Udaichivitta Muttai Kulambu

Egg Drop Curry / Udaichivitta Muttai kulambi is very easy and simple to prepare in minutes, that to as I am infusing coconut it gives a wonderful texture to the curry. Apart from lunch this curry goes out well with hoppers (Appam) and string hoppers (Idiyappam) Let me share the recipe…

Ingredients:

  • Egg – 4 nos
  • Onions – 2 nos
  • Tomato – 1 no
  • Ginger (1” inch stick) – 1 piece
  • Garlic – 6 cloves
  • Cinnamon –  1 stick
  • Coconut pieces or grated – a handful
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – a sprig
  • Fennel / Perunjeeragam – 1 tsp
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut oil – 2 tbsp
  • Salt to taste

Making of Egg Drop Curry / Udaichivitta Muttai Kulambu –

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Take ginger, garlic, cinnamon stick, coconut pieces, ¼ tsp of cumin seeds, fennel seeds and gring them to a fine paste by adding little water.
  • Heat oil in a kadai, add mustard, split black gram, leftover cumin seeds and curry leaves, wait until they crackle.
  • Add the onions and cook until they start turning golden brown in color.
  • Add the tomatoes and cook until they turn mushy.
  • Add all the spice powder followed by salt and cook until the raw smell goes off.
  • Pour the ground coconut masala, cook until the raw smell goes off.
  • Pour 1 to 2 cups of water, cover and bring it to boil.
  • Remove the lid, once starts boiling, break the eggs carefully to it. Do not stir.
  • Cover and cook for 5 mins or until the egg is cooked.
  • Remove the lid, cook in medium flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice or Hoppers (appam) or String Hoppers (idiyappam).

Prawn Coconut Milk Curry

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Being a seafood lover, I and my family love prawns to the core. But there are sometimes, when I feel very lazy and think to finish the cooking fast, and in the same hand wanted the food to taste good, heavenly, and yum. Here is one such way of cooking where the cooking is made easy and finished earlier with a lovely texture, aroma and taste. Let me share the recipe…

CLICK HERE for more seafood recipes.

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Prawn coconut milk curry

Ingredients:

  • Prawn – ½ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Coconut oil – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black lentil – ¼ tsp
  • Cumin seeds – ½ tsp
  • Garlic – 6 cloves
  • Curry leaves – a sprig
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut milk – 150 ml
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

Making of Prawn coconut milk curry –

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Chop the garlic into small pieces.
  • Heat a tsp of oil in kadai, add the chopped onions and cook until the raw smell goes off.
  • Add the tomatoes and cook for few mins.
  • Add chilli powder, turmeric powder, coriander powder and cook until the raw smell goes off.
  • Remove it from fore, bring it room temperature and grind it to a fine paste by adding water.
  • Heat the leftover oil in the same kadai, add the mustard, split black lentil and curry leaves, wait until they crackle.
  • Add the garlic and cook until they turn golden brown.
  • Add the prawns followed by salt and pour the ground masala with ½ cup of water, cover and cook for 3 to 4 mins.
  • Remove the lid and pour the coconut milk, cook for few mins or until the oil separates and floats on the top of the gravy.

Garnish with coriander leaves and serve hot with any variety rice or steamed rice.