Ingredients Carrot – 1nr Brinjal – 1nr Drumstick – 1nr Potato – 1nr Rawbanana – ½ Salt to taste Coconut oil – 2tbsp Curd – 2tbsp Greenchillies,slitted – 2nr Curry leaves – a few For making coarse masala Coconut, grated
Author: Raj mohan
NattuKozhi Varutha Kulambu (Country Chicken Curry)
Country Chicken – 1 Kg Chilli powder – 1 tsp Coriander powder – 1 tsp Turmeric Powder – ¾ tsp Salt to taste For making Varutha coconut masala Coconut (Big) – 2nr Ginger – 30gms Garlic – 15 cloves Whole
Kari Koli Kulambu (Broiler Chicken Curry)
Broiler Chicken – 1 Kg Small onion, chopped – 50gms Gingelly oil – 150ml Ginger paste – 2 tbsp Garlic paste – ¾ tbsp Tomato, chopped – 1 nr Coriander leaves – a few Chilli Powder – 2 tbsp Coriander
Mutton Mundhiri Chukka
Mutton (Boneless) – 1 Kg Chilli powder – 2 ½ tbsp Turmeric powder – ¾ tsp Black pepper powder – 1 tbsp Curry Masala powder – 1 ½ tbsp Salt to taste Ginger paste – 1 tbsp Garlic paste –
Milagu Kari
Mutton – 1 Kg Ginger, crushed – Green chilli, slitted – 2nr Gingelly oil – 50ml Salt to taste Curry leaf – a few For making coarse Milagu kari masala powder Whole black peppercorns – 3 tbsp Cumin seeds –
Border Chicken Curry
(A peculiar chicken curry servedin the border of Tamilnadu and Kerala) Chicken – 2 Kg Shallots – a handful Tomato paste – 3nrs Turmeric powder – 1 tsp Salt to taste Ginger paste – 1 tbsp Garlic paste – 2
Mutton Chur Kulambu
“Chur” is the Tamil word which indicates sharpness of the food items. Mutton – 1 Kg Ginger paste – 2 tbsp Garlic paste – 1 ½ tbsp Salt to taste Chilli powder – 2 1/2 tbsp Coriander powder – 2