Sunday, December 16, 2012

Karaikudi Koli curry

One of the biggest city in the district of Sivaganga, Karaikudi lies in the state of Tamil Nadu between two prominent place of Trichy and Rameshwaram. The cuisine is very similar to chettinad .Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, . . The meat is restricted to fish, prawn, lobster, crab, chicken and lamb. Chettiars do not eat beef and pork.Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis

  • 1kg chicken curry cut pieces , skin removed
  • 2tbsp oil
  • 2tsp Haldi/turmeric
  • 2tsp Salt
For the masala paste
  • 1/2 Coconut (Grated)
  • 10 spicy red chillies
  • 1tbsp Coriander seeds
  • 1 inch Ginger
  • 2 inch cinnamon pieces
  • 1 bulb Garlic
  • 5 Cardamom pods
  • 1/2tsp Turmeric powder/haldi
  • 2 spring Curry leaves
  • 10 Pepper corns
  • 2 star anise
  • 2 Dagad phool
  • 10 Cloves
For the main dish
  • 1tbsp oil
  • 1tsp Mustard seeds
  • 1tsp Cumin/jeera seeds
  • 1/2tsp Fennel/saunf
  • 4-5 Onions( chopped)
  • 3 Tomatoes ( chopped)
  • 1 ball Tamarind (marble sized ball)
Cooking Directions

  1. Marinate the chicken with turmeric ,oil and salt for 30-45 mins
  2. Soak tamarind in 1/2 cup of warm water and prepare smooth pulp
  3. For the paste:
  4. Dry roast all the ingredients till golden brown and make smooth paste.
  5. Take a kadai/big pan,heat some oil.Add mustard ,jeera,saunf and let the spices crackle.Now add onion and saute again for 2 mins until light brown.
  6. Add tomatoes and cook till mushy and well blended.
  7. Now add marinated chicken and fry for a minute on high flame.
  8. Add in roasted and ground masala paste , tamarind pulp and 2 cups of hot water and mix it well.
  9. Cover it with a lid and cook for about 30-35 mins or till chicken is well cooked.
  10. Garnish with fried Curry leaves.