Tag Archives: tamil kulambu recipes

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.

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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.

Feb3

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).

Jan25

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.