Kongu Nattu Kozhi Varuval: A Delicious Chicken-Fry Recipe You Can’t Miss

Most foodies who journey for meals (who does not today) throughout Tamil Nadu will let you know about Madurai’s love for mutton. If hen is your factor, then the identical culinary fanatics will advocate a visit to cities within the erstwhile Kongunad area. This belt in Tamil Nadu’s south-west consists of cities like Coimbatore, Salem and Erode. Kongunad delicacies has its personal distinct culinary identification with unique flavours and the usage of substances like freshly grated turmeric, coconut slivers and free-range hen.

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The Kongunad area is legendary for hen farming and poultry – Namakkal is one among Tamil Nadu’s centres for egg manufacturing. Despite the fact that most houses and eating places in massive city centres like Coimbatore have made the change to broiler hen, lots of the conventional recipes nonetheless lean on top quality free-range hen that’s accessible within the area. Virtually every time I come again to Coimbatore; I uncover a brand new hen dish at one of many metropolis’s emblematic eateries. 

I nonetheless bear in mind my first meal at Valarmathi mess, a household run restaurant within the Racecourse Street space the place I attempted the pichu potta kozhi (shredded chicken) cooked in conventional Kongunad model. After which there’s the Pallipalayam hen – pan fried nuggets of hen flavoured with a zesty masala and completed with coconut slivers, that I first tried at Haribhavanam. 

Throughout my final go to to Coimbatore, I used to be at O Cafe, the all-day diner on the O by Tamara the place the staff had put collectively a particular Kongunad Thali that included some staples from the area just like the Arisi Paruppu Sadham. Till not too long ago a lot of the native dishes had been served solely at family-run eating places or in houses. Fairly a number of newer eating places within the metropolis like O Cafe are altering that. One of many standout dishes on this particular platter was the Kongu “Nattu Kozhi’ varuval (tender hen with freshly floor spices). 

Kozhi varuval interprets to hen fry from Tamil. This dish makes use of a freshly made masala (see recipe) that elevates the flavour profile of this dish. The masala blends fairly a number of spices together with kalpasi (often known as Dagad phool in Hindi) This spice releases a really distinctive earthy, nearly smoky flavour when it is heated with cooking oil or ghee. It’d seem to be a laborious course of, however making your individual recent masala is nicely definitely worth the effort. This dish works nicely as an accompaniment with rice or dosa. You may cut back the gravy by simmering it and serve it as an appetiser.

Kongu Nattu Kozhi Varuval – Recipe  

Components

500 gm hen reduce into small items

2 tbsp gingelly oil

2 sprigs curry leaves

1/2 cup small onions sliced

1 tomato: finely chopped

2 tbsp Ginger garlic paste 

1/4 tsp turmeric powder

2-3 tbsp home-made hen masala energy. (Recipe under)

1/4 cup chopped coriander leaves for garnish 

Salt (to style) 

To roast (for hen masala )

1 tbsp coriander seeds 

1 tbsp fennel seeds 

1 tbsp entire pepper corns

1 tbsp cumin seeds (Jeera) 

2-3 Black stone flower (kalpasi)

3 Cloves 

1 Cardamom 

2 Cinnamon sticks 

3 Dried purple chilies

1 Bay leaf 

5-6 Cashews 

The house-made hen masala powder works finest. It’s also possible to use a hen masala powder out of your native grocery store as an alternative.

Technique 

1. Dry roast all of the substances (within the “to roast ” listing) on a low flame for about 2-3 minutes. Permit it to chill.  Switch these substances to a blender. Grind to a rough powder. 

2. Warmth oil within the pan earlier than including fennel adopted by shallots and curry leaves. Saute the onions till they flip golden brown. When the onions flip brown, add chopped tomatoes. Stir and saute until it will get mushy.

3. Add the hen items, turmeric powder, and salt, combine nicely and prepare dinner for bout 2-3 minutes. 

4. Add the freshly floor masala powder together with the suitable amount of water. Shut the lid and permit it to prepare dinner for about 20-25 minutes or till the hen is totally cooked. Stir in between if required. 

5. Let it simmer for about 3-4 minutes as soon as the hen is cooked until it reaches the specified consistency. 

6. Garnish with recent coriander.

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Serve scorching with rice or as a starter