Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Inimai!

I regret for my delayed reply. You can bake at 160 deg C.

Dear Thattai!

Your appreciation and genuine feedback are really a boost for me!
Thank you very much for the same.

Dear KPR!

I do not know the recipe for the above mentioned parotta kuzhambu. Any how I have a recipe for Erode Chicken kuzhambu. I got this recipe from a friend of Salem. Hope this recipe will be helpful to you.


ERODE CHICKEN KUZHAMBU:


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To make this kuzhambu a special curry powder will be needed. The recipe for that curry powder is here.

CURRY POWDER:

Dry roast each and every spice separately and then grind them to a fine powder:

Coriander seeds- 1 kilo, cinnamon- 50 gm, cloves- 50 gm, fennel seeds- 50 gms, cumin seeds- 50 gm, peppercorns- 100gm, poppy seeds-100gm, ragi-1oogm, Bengal gram- 100gm, par boiled rice- 100gm, black gram with skin-50gm, annasi poo- a handful, maratti mokku- a handful, curry leaves- a handful, nutmeg-1

Ingredients:

Finely chopped small onion- 1 cup
Finely chopped tomato- 1 cup
Curry powder- 4 tsp
Salt to taste
Turmeric powder- half sp
Chicken pieces- 1 kilo
Chilli powder- 2 tsp
Oil- 4 tbsp
Curry leaves- a handful

Dry roast the following ingredients and then grind them to a fine powder.

Cinnamon-1, clove-2, fennel seeds- 1 tsp, poppy seeds- 1 tsp, peppercorns- 1 tsp, cumin seeds- 1 tsp, curry leaves- 1 arc

Grind the following to a fine paste:

Shredded coconut- 3 cups, fried sambar onions-10, 1` arc curry leaves

Procedure:

Heat the oil in a broad pan and add the chopped small onions and the tomatoes with the turmeric powder and the curry leaves and fry them well until they are mashed and the oil floats on the top. Add the fried powder and fry for a few minutes. Now add the chilli powder, curry powder and the chicken pieces with enough salt. Cook the chicken for 20 minutes. When they are almost done, add the ground paste and cook for further 15 minutes.

Dear mrs mano,
tried the curry leaves coconut chutney this morning. it was very yum and very different. thanks for another winning recipe.

thattai

Dear Mrs.Mano,How r u?Tried ur parruppu thokaiyal with parrupu rasam.its very delicious and spicy.... what are the other nice accompaniments for that?i had it with poodu vengaya kulambu.. but i don't like that taste that much...

Dear Mrs. Mano,

Tried the Dhania Tomato chutney a few days back and it was very tasty. Even my toddler loved her idlis with it (w/o any chillies).

Thanks again!

Thattai

Respected Mrs.Mano,

Can you please post the recipe for Modakathan Dosai Recipe.

Thanks!

Dear Cynthia!

Thanks a lot for the feedback on ' paruppu thokaiyal' and ' paruppu rasam'!!
It is suitable with miLaku rasam, thayir saatham and vatral kuzhambu.

Dear Tomato!!

Thank you very much for the nice feedback on 'Dhaniya tomato chutney'!!

I WISH ALL THE HUBBERS A MERRY CHRISTMAS AND HAPPY NEW YEAR!!!