Most of the foods traveling for food in Tamil Nadu (which do not do these days) will tell you about Madurai’s love for mutton. If chicken is your thing, then the same holy enthusiasts will recommend a visit to cities in the erstwhile Kongund region. In the southwest of Tamil Nadu, this belt includes cities such as Coimbatore, Salem and Erode. Kongunad cuisine has its own separate cooking with the original flavors and the use of materials such as freshly grated turmeric, coconut sliver and free-range chicken.
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The Kongunad region is famous for chicken farming and poultry – one of the centers in Tamil Nadu for the production of Namakkal eggs. Even though most houses and restaurants in large urban centers such as coimbatore have switched on broiler chicken, many of many traditional dishes still bend on high quality free-range chicken that are available in the area. Almost every time I return to Coimbatore; I find a new chicken dish in one of the city symbols of the city.
I still remember my first meal in Valmathi Mess, which is a family running restaurant in the Race Course Road area, where I tried Pichu Potta Kozi (chopped chicken) cooked in traditional Kongunad style. And then Pallaipalayam Chicken is – Chicken -tasted pan with a zesty masala ended with a fried nomination and coconut slovers, that I first tried in Haribhavanam.
During his last visit to Coimbatore, I was in O Cafe, O in O Cafe, All Day Dinner, where the team kept a special Kongunad plate together which included some staples in the area such as Arisi Parupu Sadam. Recently, most local cuisine was served only in family -run restaurants or houses. Some new restaurants are changing in a city like O Cafe. Kongu “Nattu Kozi”, one of the standout recipes in this special plate, was Varuwal (tender chicken with fresh ground spices).
Kozy Varuwal translates from Tamil to chicken fry. This dish uses a freshly manufactured spice (see recipe) that enhances the taste profile of this dish. Masala mixes some spices including Kalpi (also known as a tainted flower in Hindi), this masala is hot with cooking oil or ghee when a very specific soil, almost smoke color taste continues Does. This may look like a laborious process, but it is worth making your fresh masala. This dish works well as a compatible with rice or dosa. You can reduce the gravy by boiling it and serve it as an appearance.
Kongu Nattu Kozy Varuwal – Recipe
Material
500 grams of chicken cut into small pieces
2 tablespoons gingeli oil
2 springs curry leaves
1/2 cup small onion chopped
1 tomatoes: finely chopped
2 tablespoons ginger garlic paste
1/4 teaspoon turmeric powder
2-3 tablespoons home-made chicken masala power. (Recipe below)
1/4 cup chopped coriander leaves for garnish
salt to taste)
To roast (for chicken masala)
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon whole black pepper corns
1 tablespoon cumin (cumin)
2-3 Black Stone Flower (Kalpasi)
3 cloves
1 cardamom
2 cinnamon sticks
3 dried red chillies
1 bay leaf
5-6 cashews
Homemade chicken masala powder works best. You can use a chicken masala powder from your local supermarket instead.
Method
1. Dry all the ingredients (on the “Roost to Rost” list on low flame for about 2-3 minutes. Let it cool down. Transfer these ingredients to a blender. Grind a coarse powder.
2. Heat the oil in the pan before adding fennel. Hand over the onion until they add golden brown. When the onion turns brown, add chopped tomatoes. Stir and until it becomes emotional.
3. Add chicken pieces, turmeric powder and salt, mix well and combat for 2-3 minutes.
4. Add fresh ground masala powder with appropriate amount of water. Close the lid and allow it to cook for about 20–25 minutes or until the chicken is fully cooked. Stir in the middle if necessary.
5. After cooking the chicken, let it boil for about 3-4 minutes until it reaches the desired stability.
6. Garnish with fresh coriander.
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Serve hot with rice or as starter
