NAATU KOZHI KUZHAMBU / NATTU KOZHI KUZHAMBU RECIPE / NAATU KOLI KULAMBU / CHICKEN KUZHAMBU RECIPE / SOUTH INDIAN CHICKEN KUZHAMBU RECIPE / KUZHAMBU RECIPES / CHICKEN RECIPES / NON VEGETARIAN GRAVY RECIPES / MADURAI MUNIYANDI VILAS KUZHAMBU RECIPE / NATU KOZHI KUZHAMBU RECIPE / BIRYANI SIDE DISH RECIPE / SIDE DISH RECIPES / KULAMBU RECIPES / RESTAURANT STYLE CHICKEN KUZHAMBU RECIPE / CORNISH HEN KUZHAMBU RECIPES / CORNISH GAME HENS / COUNTRY STYLE CHICKEN KUZHAMBU RECIPE / GRAVY RECIPES / IDLI DOSA SIDE DISH RECIPES / BREAKFAST SIDE DISH RECIPES / NAIDU STYLE CHICKEN KULAMBU RECIPES / COCONUT BASED CHICKEN GRAVY
Madurai region in Tamil Nadu is known for its popular Vilambu Naidus cooking style who mostly dominate that area. No one can deny drooling over those Madurai Sri Muniyandi Vilas traditional menus…. Naatu Kozhi kuzhambu, Varutha kari, Samba arisi biryani. These items are typical homestyle traditional touch non-veg curries and gravies, served at the vilas which mostly known as a local mess. All these items are prepared with homegrown poultry, fresh veggies, fresh ground masala, tempered with sesame oil and traditonal spices. Here is my version of one such Naidu style Naatu Kozhi Kuzhambu which we enjoyed with mutton biryani. Enjoy!
|Dry Red Chili||6 small or 5 long variety|
|Coriander seeds||2 Tablespoons|
|Raw rice||1 teaspoon|
|Black pepper corn||1 teaspoon|
|Cumin seeds||1 teaspoon|
|Fennel seeds||1/2 teaspoon|
|Poppy seeds||1 teaspoon|
|Split roasted gram/ pottukadalai||1 teaspoon|
|Cinnamon stick||1/2 inch piece|
|Dry Coconut flakes / Copra thengai||1 teaspoon|
|Onion||2 cups (finely chopped or 15 sambar onions / pearl onions)|
|Tomato||1 cup (chopped)|
|Green Chili||1 (finely chopped)|
|Garlic||5 cloves (crushed)|
|Ginger||2 inch piece (crushed)|
|Cornish Hen||1 whole chicken (or use 1 & 1/2 pound regular cut chicken)|
|Turmeric powder||1/2 teaspoon|
|Fresh Ground coconut paste||1 Tablespoons (diluted with water)|
|Bay Leaf||2 (small)|
|Dry Red Chili||2 (for tempering)|
|Mustard Seeds||1/2 teaspoon|
|Sesame oil / Nalennai||4 Tablespoon|
|Salt||1 & 1/2 teaspoon (or to taste) (preferably kosher or kallu uppu)|
|Coriander leaves||2 tablespoons (chopped for garnishing)|
What are Rock Cornish Game Hen??? First of all its not a game bird but a typical chicken that is slaughtered at a young age and therefore they look smaller in size. Though the bird is called a “hen,” it can be either male or female, the meat is less..but tender and taste good for gravy preparations. This is the closest to our typical home grown Naatu Kozhi (Country Chicken). Tyson is only brand I’ve seen so far which sells in small packs as shown. Sams club have these but looks little bigger when compared to local produce markets.
For Colour, flavour and gravy — I’ve used 2 red chilies as that’s a lot for my taste, if you prefer extra spicy throw in a couple of chilies which also adds colour. Rice and Split roasted gram adds body to the dish, its literally thicken the gravy. Dry coconut or copra gives that oily flavour to the gravy. If using regular desiccated or fresh grated.. please do dry fry them over the tawa till slightly browned. This releases that coconut oil in them and add tons of flavour. Fresh ground coconut at the last stage is added for consistency, adjust with water if you prefer thin gravy. Tempering dry red chili and mustard seeds in sesame oil adds traditional touch to the dish…its also ok to use regular oil.
For Masala Powder – Dry roast all the ingredients from table-1 (Dry red chili + coriander seeds + raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) until slightly brown. Switch off and cool completely. Grind to powder and keep aside.
- Serves 4-5 adults approx
- Chicken with bones takes longer to cook, make sure your meat is fully cooked through. Give atleast 15 minutes to cook fully.
- Cornish hens are available in all super markets – walmart / sams club / kroger has it.
- Try making it with sesame oil, it does contribute to the taste.
- I’ve added 6 small / gundu milagai which is kind of spicy for us but you may adjust according to your preference.
- Increase the coconut paste by 1 tablespoon to make more thick and to get extra gravy.
- Copra thenga gives a traditional touch, do not skip it!