VILLAGE STYLE EARTHENWARE CHICKEN GRAVY // MANCHATTI CHICKEN KUZHAMBU

You are here➤NON-VEG RECIPES➤ CHICKEN➤ CHICKEN CURRY ➤ VILLAGE STYLE -EARTHENWARE CHICKEN GRAVY //MANCHATTI KOZHI KOOTU//ONEPOT CHICKEN CURRY

Village style earthenware chicken gravy is an authentic chicken recipe of Tamilnadu. I learned this recipe from my mom. My grandma used to make this recipe in earthenware in a wood fire stove, we call it virakuaduppu(Tami). During our summer vacation, we mostly prefer to go to grandma's home, there we go to the garden, river, coconut groove, cooking in the garden -having meals, playing in the greeny land with my cousins is the best days to remember.. childhood days are always special to everyone. we all grownup and moving in this busy world, But this quarantine -Covid19 digs up my old memories. I came to know about this recipe from my mom. with no delay, I prepared this chicken gravy and tasted it. yummy, My mom was happy and feel grandmas chicken gravy taste in this recipe.

Learning and Sharing is real Happiness!!!!😊😊😊

Come!! I will share with you all, how to make VILLAGE STYLE -EARTHENWARE CHICKEN GRAVY //MANCHATTI KOZHI KOOTU//ONEPOT CHICKEN CURRY recipe with the step by step pictorial method.

Village style - Earthenware - Chicken Gravy // Manchatti Kozhi Kootu.

Course: Chicken Curry Prep Time:10minutes Cook Time:30 minutes
Cuisine: Indian Serving: 4 Author: Bhuvana Devi

INGREDIENTS:

➤Chicken- 1/2 kg
➤Sesame oil- 2tbsp
➤Corriander seeds- 1tbsp
➤Fennel seeds-1tsp
➤Cumin seeds-1tsp
➤Black pepper-1tsp
➤Poppy seeds-1/2tsp
➤Tomato-1

➤Dry red chilies-8
➤Mustard seeds-1/2tsp
➤Curry leaves- few
➤Shallots-10
➤Green chilies- 3
➤Turmeric powder- 1
➤Ginger-1 inch
➤Garlic-6 cloves
➤Salt req

PREPARATION:

Take the chicken pieces with 1 tsp of turmeric powder add enough water and clean it twice, keep it aside
Soak 8 dry red chilies with hot water for 10 min.
Dry roast 1tbsp of coriander seeds, 1tsp fennel seeds, 1/2tsppoppy seeds,1/2 tsp black pepper,1/2tsp of cumin seeds.
Using a blender/Mixie, Blend all the dry roast spices with soaked red chilies with little water into a smooth paste, keep it aside.
Blend the Ginger and Garlic into a fine paste using a blender/Mixie.
Slice the green chilies, finely chop the tomatoes, shallots, and keep it aside.

INSTRUCTIONS:

Take an earthen pot to heat 2 tbsp of oil, mustard seeds,1/2tsp of cumin seeds, curry leaves.
Once the mustard seeds get popped out, add chopped shallots and saute well until the onion turns glossy.
Add the ginger-garlic paste, add 2 sliced green chilies, saute well until the raw smell goes away.
Add the chopped tomatoes and mix well until tomatoes turn soft.
Now, add the cleaned chicken, 1/4 tsp of turmeric powder, salt, mix well.
Add the grounded masala paste and mix well.
Now, add 1/2cup of water, check for salt, mix well and close with a lid and cook well. (if you want more gravy, add 1/2 more cup of water).
Stir it occasionally and cook well. (if you still need spicier- add chilly powder)
Once the chicken gets cooked well Turn off the flame.
Serve the village-style earthenware chicken gravy with hot steamed plain rice- rasam, hot idly, dosa, chapati, paratha.

Yummy spicy village-style earthenware chicken gravy is ready to serve.

HOW TO MAKE VILLAGESTYLE EARTHENWARE CHICKENGRAVY IN PICTORIAL METHOD:

Take the chicken pieces with 1 tsp of turmeric powder add enough water and clean it twice, keep it aside
Blend the Ginger and Garlic into a fine paste using a blender/Mixie.
Slice the green chilies, finely chop the tomatoes, shallots, and keep it aside.
Soak 8 dry red chilies with hot water for 10 min.

Dry roast 1tbsp of coriander seeds, 1tsp fennel seeds, 1/2tsppoppy seeds,1/2 tsp black pepper,1/2tsp of cumin seeds.

Using a blender/Mixie, Blend all the dry roast spices with soaked red chilies with little water into a smooth paste, keep it aside.

Take an earthen pot to heat 2 tbsp of oil, mustard seeds,1/2tsp of cumin seeds, curry leaves.

Once the mustard seeds get popped out, add chopped shallots and saute well until the onion turns glossy.

Add the ginger-garlic paste, add 2 sliced green chilies, saute well until the raw smell goes away.

Add the chopped tomatoes and mix well until tomatoes turn soft.

Now, add the cleaned chicken, 1/4 tsp of turmeric powder, salt, mix well.

Add the grounded masala paste and mix well.

Now, add 1/2cup of water, check for salt, mix well and close with a lid and cook well. (if you want more gravy, add 1/2 more cup of water).

Stir it occasionally and cook well. (if you still need spicier- add chilly powder).

Once the chicken gets cooked well Turn off the flame.

Serve the village-style earthenware chicken gravy with hot steamed plain rice- rasam, hot idly, dosa, chapati, paratha.

Yummy spicy village-style earthenware chicken gravy is ready to serve.

Try it in your kitchen!!! and enjoy with your loved ones !!!

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NON-VEG CURRY

LADIES FINGER FRY/ VENDAIKAI PORIYAL/BHINDHI FRY

Vendakai Poriyal/Ladies finger fry/Bhindi fry is a simple south Indian side dish that can be served with any vegetarian meals. It is a quick recipe that can be served within 15 minutes which is healthy too.

Come!! I will share with you all, how to make ladies finger fry /Vendaikai poriyal recipe with the step by step procedure and the pictorial method.

Learning and Sharing is real Happiness!!!!😊😊😊

Course: Veg –SideDish	Prep Time:5minutes	Cook Time:20 minutes
Cuisine: Indian	Serving: 4	Author: Bhuvana Devi

Ingredients

· Ladies Finger, cleaned, & cut into small pieces -3 cups.

· Cumin seeds-1 tsp

· Shallots-10( finely chopped)

· Turmeric powder1/4 tsp

· Oil-2 tbsp

· Mustard seeds-1/4 tsp

· Chilli powder-2tsp

· A few curry leaves.

Salt to taste.

Preparation:

1. Clean, chop the ladies finger and cut it into small pieces.

Method:

· Heat a pan with 2tbsp of oil, 1 tsp Mustard seeds, 1 tsp cumin seeds, curry leaves and saute it well.

· Add chopped shallots, salt & saute well until all onion turns golden brown color.

· Then, add chili powder, Turmeric powder, mix well.

· Add chopped ladies finger, check for salt, saute well. close with the lid and saute it occasionally.

· Do not add water. (if you want, just sprinkle 1tsp of water.)Saute well until it gets roasted. Turn off the stove.

Serve the Ladies Finger Fry/ Vendaikai Poriyal along with steamed Rice, Rasam, Dal fry, Sambar, curd rice !!!

Pictorial step by step Method:

Step1: Take the ladies' finger, clean, cut it into small pieces.

Step2: Heat a pan with 2tbsp of oil, 1 tsp Mustard seeds, 1 tsp cumin seeds, curry leaves and saute it well.

Step3: Add chopped shallots, salt & saute well until all onion turns golden brown color.

Step4: Then, add chili powder, Turmeric powder, mix well.

Step5: Add chopped ladies finger, check for salt, saute well. close with the lid and saute it occasionally

Step6: Do not add water,( if you want, just sprinkle 1tsp of water. )Saute well until it gets roasted. Turn off the stove

Serve the Ladies Finger Fry/vendaikai Poriyal along with steamed Rice, Rasam, Dal fry, Sambar, curd rice !!!

Try it in your kitchen! Post your valuable comments below and tag @myclickandtick in Instagram

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If you like this recipe share with your family and friends through Facebook, Instagram, WhatsApp.

VEG

PUDALANGAI PORIYAL /SNAKE GUARD FRY

Pudalangai Poriyal/Snake Guard fry is a simple south Indian side dish that can be served with any vegetarian meals. It is a quick recipe that can be served within 15 minutes which is healthy too.

Come!! I will share with you all the step by step procedure and the pictorial method of making Pudalangai Poriyal/Snake Guard fry Poriyal.

Learning and Sharing is real Happiness!!!!😊😊😊

Course: Veg –SideDish	Prep Time:5minutes	Cook Time:15 minutes
Cuisine: Indian	Serving: 3	Author: Bhuvana Devi

Ingredients

· Snake guard, peeled, cleaned, & cut into small squares-2 cups.

· Channa dal-1/2 cup.

· Chopped Shallots-10.

· Cumin seeds-1 tsp

· Turmeric powder1/4 tsp

· Oil-1 tbsp

· Mustard seeds-1/4 tsp

· Green chilies-3

· Grated coconut-¼ cup.

· A few curry leaves.

Preparation:

1. Clean, chop the snake guard and cut it into small square pieces.

2. Add the chopped snake guard & channa dal to a pan with 4 cups of water, salt, turmeric powder, Bring it to boil for10mins.let all water evaporates while cooking. (if you still have excess water, rise your flame high and stir constantly, water gets evaporated quickly.do not strain the water, you will lose the nutrients).

Method:

· Heat a pan with 1 tsp of oil, 1 tsp Mustard seeds, 1 tsp cumin seeds, curry leaves and saute it well.

· Add chopped shallots along with green chilies, salt & saute well until all onion turns glossy.

· Then, add boiled snake guards & channa dal, salt, saute well until gets roasted.

· Add grated coconut to garnish the dish. Turn off the stove.

Serve the snake guard Fry/Pudalangai Poriyal along with steamed Rice, Rasam, Dal fry Sambar !!!

Pictorial step by step Method:

Step1: Clean, chop the snake guard, cut it into small square pieces.

Step2: Wash the channa dal. Add the chopped snake guard & channa dal to a pan with 4 cups of water, salt, turmeric powder, Bring it to boil for 10mins.let all water evaporates while cooking.

(if you still have excess water, rise your flame high and stir constantly, water gets evaporated quickly.do not strain the water, you will lose the nutrients).