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Nattu Kozhi Kuzhambu
Nattu Kozhi Kuzhambu or Country Chicken Gravy is a delicious mouth watering recipe. It is one of the famous non veg recipe in South India. Nattu kozhi kuzhambu recipe helps to get rid of common cold easily. We can have nattu kozhi kuzhambu with plain white rice, idli, dosa, chappathi, aappam and idiaappam. It will taste delicious with all the above combinations.
Today let’s prepare South Indian Style Nattu Kozhi Kozhambu in an authentic traditional way.
- Oil – 4 tbsp( Preferrably Gingelly Oil)
- Onion – 2 (big)
- Tomato – 2 (big)
- Fennel seeds – 1/2 tbsp
- Cinnamon – 2
- Cloves – 4
- Star Anise – 1
- Kapok buds – 1
- Cardamom – 2
- Bay leaf – 1
- Ginger Garlic paste – 1.5 tbsp
- Homemade Chilli Powder (Veetu kuzhambu milagai thool) – 2 tbsp
- Garam masala powder – 1 tbsp
- Coriander powder – 1 tbsp
- Fennel powder – 1/4 tbsp
- Cumin powder – 1/4 tbsp
- Turmeric powder – 1/4 tbsp
- Pepper Powder – 1/2 tbsp
- Salt – 1 tbsp
- Curry leaves – few
- Coriander leaves – few
- Water – Required Amount
- Nattu Kozhi – 500g
- Homemade Chilli Powder – 1/2 tbsp
- Garam masala powder – 1/4 tbsp
- Coriander powder – 1/4 tbsp
- Turmeric powder – 1/4 tbsp
- Salt – 1/4 tbsp
- Curd – 5 tbsp or 1/4 cup
After cleaning, Soak Naattu Kozhi with turmeric water for 10 minutes and then drain off the water in order to get rid of the smell.
Take a bowl and mix all the above ingredients like a paste and then add the Nattu Kozhi. Mix the nattu kozhi with the masala paste. Marinate this masala coated nattu kozhi for about 30 minutes.
1Heat a pan and then pour oil. Once the oil is hot, first add the fennel seeds and allow it to sizzle. Add the spices Cinnamon, Cloves, Star Anise, Kapok buds, Bay leaf and let them sizzle.
2Add onions and then saute well. Once onion turns golden brown, add the Ginger Garlic paste and then saute until raw smell goes off.
3Now add tomatoes and saute for a minute. After sauting, add salt so that tomatoes get cooked faster.
4Add all the masala powders Homemade chilli powder, Garam masala powder, Coriander powder,Fennel powder, Cumin powder, Turmeric powder and Salt.
5Mix all the masala powders and saute them for a minute in low flame. Now add the marinated nattu kozhi in the masala and mix all well.
6Without adding water, just close with a lid and leave for 5 minutes in low flame. Now when you open the lid you can see water oozed out from country chicken and looks like a gravy.
7At this stage, add the required amount of water and mix well. Again close it with a lid and leave for 5 minutes in medium flame. After 5 minutes when you open the lid, by this time our nattu kozhi will be almost cooked. Mix the kuzhambu well.
8Now add pepper powder, curry leaves and coriander leaves one by one and then mix them well with the gravy.
9In order to thicken the gravy, cook the gravy for another 5 minutes in high flame without lid and then switch off the flame. Our Nattu kozhi kuzhambu is ready to serve.
10Serve hot and spicy Nattu kozhi kuzhambu with plain white rice, idli, dosa, chappathi or idiappam as per your choice.
1. It is advisable to cook Nattu kozhi with gingelly oil because gingelly oil helps to avoid the heat generated by country chicken in our body.
2. Using curd while marinating, helps to soften nattu kozhi and also gives a nice taste to the gravy.