NaatuKoli (Country Chicken) – 1 kg
Salt to taste
For Making Pepper Masala
Black peppercorns – 1/2 tbsp
Cumin seeds – 2 tbsp
Saunf – 1 tbsp
Poppy Seeds (Khus Khus) – 1 tbsp
Shallots – a handful
Fresh Coconut (grated) – 80g
For Tempering
Gingelly oil – 200 ml
Cumin Seeds – ¼ tsp
Curry leaf – a few
Method of Preparation:
- Slightly roast the black peppercorns, cumin seeds, saunf, poppy seeds and shallots in little oil. Shift the roasted spices from kadai to plate; add freshly grated coconut into the roasted spices. Finely ground it for pepper masala.
- Mix the country chicken with ground pepper masala and salt, cover and let it for 20 minutes.
- Heat oil, splutter cumin seeds and curry leaf. Add the pepper masala mixed country chicken into it. Stir well.
- When the water in chicken is dried out, add enough water to cook chicken. Cover it with lid and allow to cook. Check the seasonings and consistency of gravy.
- Once the country chicken is cooked and the gravy reaches consistency, add a tablespoon (as per your taste) of coarsely ground black peppercorns and little gingelly oil over the gravy. Mix it nicely and simmer it for few minutes.
- This Nattukoli pepper gravy is ideal to taste on Diwali with Idli, Dosa and Idiyappam.
