Chicken Chukka Varuval

Ingredients:

Chicken (boneless - cut into small pieces) - 200 g

Onion (medium size - fine chopped) - 1
Ginger - 1 inch
Garlic - 3
Oil - 2 tbsp


Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Turmeric - 1/2 tsp

Fennel Seeds - 1/2 tsp
Bay Leaves - 1
Cinnamon Stick - 1/2 inch
Curry Leaves - 1 brig (8-10 leaves)

Roasted Chenna Dal (ground to fine powder) - 1 tbsp

Preparation:

Grind ginger and garlic into a fine paste.

In a small pressure cooker add the chicken with ginger garlic paste. Sauté it. Add 1/2 cup of water and 1/2 tsp of salt. Cover it. put the stove on med-high. Wait for a whistle. After a whistle, remove the cooker from the stove. Let it cool.

In a pan, add 2 tbsp of oil and heat it. Add cinnamon stick, bay leaves, fennel  seeds. fry it until golden brown. Add curry leaves to splutter. Add fine-chopped onions and sauté it until it oozes the oil out. Add red chili powder, coriander powder, turmeric powder and mix it. sauté it for 3 mins. Then transfer the chicken (with water) from the pressure cooker and mix it well and let it cook until the water is almost goes off. Mix it occasionally. Then add the roasted chenna dal powder and mix it well until it coats on the chicken pieces. Server hot.

Dont cook it too much time otherwise the chicken pieces will loose the water and will become hard.



 

Keerai Koottu

Ingredients

Baby spinach - 2 bowls

Toor dal - 1 tbls

Moong Dal - 1 tbls

Chenna Dal - 1/2 tbls

To grind:

Coconut (grated) - 2 tbsp
Green chili - 1

Cumin seeds - 1/2 tsp

Peppers corns - 1/2 tsp
Rice - 1/2 tbsp (soak it in water for 5-10 mins)

Oil / Ghee - 1 tsp
asafetida - 1 pinch

Preparation:

Pressure cook all dals and mash it. Keep it aside. 

Cook spinach with 1/2 cup of water. It may take 5 mins. Once cooked, grind it to a course consistency.

In a pan add the ground spinach and dal. mix it well. bring it to a boil. Then add the ground paste. Mix it and cook it for 5 mins.

In a small pan, add a tbsp of oil (preferably ghee), add mustered seeds. let it splutter. Remove pan from heat. Add a pinch of Asafetida and mix it. Add it to the spinach. mix it. Server it with Rice.