Erode chicken thanni kulambu recipe | chicken curry for idli and dosa with step by step pics and video recipe. simple and easy kulambu/ kuzhambu variety with chicken that best goes with dosa, idli and also with rice.
It is in the rasam consistency and i had already posted this version of thanni kulambu here.this is very similar to the old recipe. you can make the spice powder and store it in bulk.
all that you need to do is cook the chicken with grind onion coconut milk and add spice powders. whenever it comes to non veg breakfast – we prefer either this thanni kulambu or the mutton kuzhambu for idli.
you can also replace the chicken with the mutton if you prefer to. but cook for a even longer time for mutton. while it becomes mutton thanni kulambu. this is very regular dish made in the regions of erode and Salem. I learnt this from my MIL’s neighborhood in erode.
Erode chicken thanni kulambu recipe
chicken thanni kulambu recipe for idli and dosa
chicken masala spice powder: to dry roast and grind to powder
- 1 inch cinnamon stick
- 4-5 no cloves
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp peppercorns
- 7-8 no red chillies
- 1 tbsp rice
- 1/8 cup coriander seeds
for the onion coconut masala
- 2-3 tbsp sesame oil
- 1 cup small onions
- 3 sprig curry leaves
- 3 tbsp coconut grated
for the curry
- 3 tbsp sesame oil
- 1.5 tbsp crushed ginger garlic
- 1 sprig curry leaves
- 500 gms chicken
- 1/8 tsp turmeric powder
- salt to taste
- 1 tbsp sesame oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- dry roast all the spices given under to roast and grind. roast until aromatic and rice puffs up.
- cool and grind it to a fine powder.
- heat oil and add small onions and fry until slightly brown.
- add curry leaves, grated coconut and mix well. fry for few seconds.
- cool and grind the mixture along with 3/4th of the spice powder prepared.
- pulse it once, add 1 cup water and grind smooth.
- add more water to make it thin.
- heat oil in a cooker and saute crushed ginger garlic.
- further add curry leaves, clean chicken pieces, turmeric powder and fry until chicken leaves out water.
- add prepared masala, 1.5 cups water, salt and mix well.
- lastly, add more spice powder adjusting the spice of the curry. close and pressure cook for 4-5 whistles.
- open and mix well. for tempering: heat oil and crackle mustard seeds and curry leaves.
- add this tempering to the curry and mix once.
chicken curry for idli and dosa
1.to make the chicken thanni kulambu, firstly lets dry roast the spices. For that, heat a pan and add cinnamon, cloves, cumin seeds, fennel seeds, peppercorns, coriander seeds, red chillies and rice. fry for a couple of minutes.
2. fry them until it turns aromatic and the rice puffs up. take care to keep frying in simmer so that it does not get burnt.
3. cool and grind it to a fine powder. you can also make this spice powder in bulk and store them for almost a year.
4. heat oil in the same pan and add small onions, fry for a minute or until slightly brown.
5. add fresh curry leaves and grated coconut.
6. fry for a minute again. you need not brown the coconut. just heat it up along with onions. cool and take it in a blender. add the prepared spice powder. add 3/4 th of it. later you can adjust it in the curry by adding more.
7. after adding the spice powder, give it a pulse and then add 1 cup water. we wanted this masala in a rasam consistency. grind smooth after adding water. keep it ready.
8. heat oil in a cooker and add crushed ginger garlic. saute for few seconds and add curry leaves.
9. together add clean chicken pieces and fry well. frying is compulsory to remove the raw smell and also to get the fat floating in the curry. it has to be fried until chicken turns white and starts leaving out water.
10. add turmeric powder and mix well.
11. further add prepared masala and wash out the blender with 1 cup water. add more water if needed. curry has to be very thin.
12. add salt and mix well.
13. taste the curry and if needed add more spice powder. i added the entire spice powder that is prepared and it was not too spicy for us. mix well. close and pressure cook the chicken.
14. pressure cook for 4-5 whistles. let the pressure settle in and then open the cooker.
15. you can see the beautiful layer at top which is from chicken and coconut masala. check the consistency. if not thin, add more hot water and a pinch of salt.
16. for tempering – heat oil and crackle mustard seeds.
17. add curry leaves and let it turn crisp.
18. add the tempering to the chicken curry and mix well.
serve it super hot with idlis.