This is how exactly we prepare the Chicken Kulambu in Kongunadu. We don’t normally eat Non-Veg during the month of Puratasi. So we make substitues for chicken during that period. This recipe is a substitute of Chicken Curry Kulambu. Cabbage can also be replaced with Mushroom or Potato. Home made Curry Masala is the plus here, it gives the extra flavor and also a unique taste.
|Cabbage||1/2 ( small )|
|Coriander Leaves||2 tbsp|
|To Fry and Grind : :|
|Big Onion||1 1/2|
|Coriander Seeds||1 tsp|
|Poppy Seeds||1/4 tsp|
|Fennel Seeds||1/2 tsp|
|Red Chili||2 no|
|Home made Curry Masala Powder||3 tsp|
|Sakthi Chicken Masala||1 tsp|
|Garam Masala||1 tsp|
|For Seasoning :|
|Green Chili||2 no|
|Curry Leaves||1 strand|
|Big Onion||1/2 ( Finely Chopped )|
Chop the onions. Chop cabbage into leangth wise. Chop coriander leaves.
Use the ingredients in “To Fry and Grind ” Section. In a pan pour oil, add coriander seeds, chopped onion and fry till onion is translucent. Add the Poppy Seeds, Fennel Seeds, Pepper, Red Chili, Garlic and fry for few minutes.
Add the Home made Curry Masala Powder, Chicken Masala, Garam Masala and fry for 1 min, you get nice aroma. Add the tomato and switch off the stove. Allow it to cool down. Grind it into a fine paste.
Use the ingredients in ” For Seasoning ” Section. In a pan pour Oil, add green chili, Curry Leaves, Onion and fry till onion turns golden brown. Add Cabbage, turmeric and salt. Fry for a min. Add the ground paste, water – 1 cup and allow it to cook for 10 – 15 min. Taste for salt and add if required. Garnish with coriander leaves.
- Don’t over cook the cabbage.
- If you are looking for the authentic taste, use home made chicken masala.
(*) This goes good with White Rice,Chapathi. Recipe from my Cousin.