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Erode Thanni Kulambu ~ Erode style Chicken curry

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Thanni Kulambu is famous in Erode and Salem side Tamil kitchens. It has an unique flavor and I got to try this first after marriage when we were invited to a  family friend of ours in Erode. It was heavy Non veg virunthu. Thanni kulambu, Chicken perattal, Mutton fry and many more. Out of all i was attracted to that unique taste of thanni kulambu. Since then, I use to get the Thanni kulambu podi/powder parcel every time i visit Erode. They use to pack me a box everytime ? It is simple to prepare, tasty and aromatic.

Thanni Kulambu

Find here the Thanni kulambu podi recipe. If you have the powder handy, then making this curry is very simple and easy.

Here is the video compilation of nonveg full meals preparation, which includes thanni kulambu podi, thanni kulambu, fry and rasam.

Directions/Step by Step Pics:

  1. Cook the cleaned Chicken pieces with turmeric powder and ginger garlic paste until its 3/4th done.20160903_081043
  2. Meanwhile, saute the shallots, curry leaves until shallots turn brown. 20160903_081749
  3. Add grated coconut and saute for a couple of minutes until its slightly roasted.20160903_081844
  4. Grind this shallot, curry leaves and coconut along with thanni kulambu podi to a fine paste. Add water  and mix it well until watery.20160903_082657
  5. Add this to the 3/4th cooked chicken. Add salt and mix well.
  6. Cook it to 3-4 Whistles or 10 Min whichever is first and there you go!

We usually take out the chicken pieces from the curry and prepare the kozhi perattal/Chicken perattal. This will be good with hot idlis or Dosas. Even with steamed rice, it tastes good.

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5 from 1 vote

Erode Thanni Kulambu ~ Erode style Chicken curry

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 servings

Ingredients

To saute and grind

  • 1 cup Shallots
  • 3 Spring curry leaves
  • 1/4 cup Grated coconut
  • 4 tbsp thanni Kulambu podi

Other Ingredients

  • 1 Kg Chicken
  • 1 tsp turmeric powder
  • 1 tbsp Ginger Garlic paste

Instructions

  • Cook the cleaned Chicken pieces with turmeric powder and ginger garlic paste until its 3/4th done.
  • Meanwhile, saute the shallots, curry leaves until shallots turn brown. Add grated coconut and saute for a couple of minutes until its slightly roasted.
  • Grind this shallot, curry leaves and coconut along with thanni kulambu podi to a fine paste. Add water and mix it well until watery.
  • Add this to the 3/4th cooked chicken. Add salt and mix well. Cook it to 3-4 Whistles or 10 Min whichever is first. Serve hot with Idli/Dosa
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