Arachu Vacha Muttai Kuzhambu / Udaitha Muttai Kuzhambu

Udaitha Kuzhambu / Arachu Vacha Muttai Kuzhambu is one of the famous recipe from my chitti's recipe collections... This is stylish north indian egg curry that makes for a great sidedish for chapathi and white rice.. Here the wonderful thing is adding broken the eggs directly on the curry and cook it...There are many way to make egg curry but this is a traditional way of making Indian regional egg variety.. 

Chicken Salna For Ghee Rice

Chicken Salna is country side dish which is very famous in madurai, tamilnadu often served as a Sidedish for parotta, briyani, idli, kal dosai and idiyappam... I love love salna with parotta, wow, it is such a drool - worthy combination.... Salna, can be made with vegetables or mutton or chicken... 

This version is a semi thick gravy suitable for kal dosai and ghee rice.. I have already posted chicken salna in my blog.. You may choose chicken with bones or boneless depending your preference... My family just love this chicken salna a lot and ask me to make it frequently and they love it.. My hubby had it with ghee rice and liked it so much..

When i make lot of dishes for my guests, i definitely add this chicken salna to my list of recipes... My guests just love this dish a lot.. I have some friends who ask me lovingly to make this chicken salna for them when they visit us.. A dish that is very easy to make is this salna... So i hope that you must try this recipe and let me know how it's turns out from you...

Preparation time : 10 mins

Cooking time : 35 mins

Serve - 4

Recipe cuisine : South indian

Recipe category : Sidedish

INGREDIENTS :

Chicken - 1/2 kg (with bone)

Ghee - 2 tbspn

Coconut oil - 2 tbspn

Cinnamon sticks - 1

Bay leaf - 1 

Onion - 1 (sliced)

Tomatoes - 2 (sliced)

Ginger garlic paste - 2 tbspn

Green chilli - 2 (slit)

Turmeric powder - 1/2 tspn

Coconut milk - 1/2 cup

Coriander leaves - few

TO ROAST AND GRIND :

Dry chilli - 7 nos

Coriander seeds - 3 tbspn

Cinnamon stick - 1

Cardamom - 2

Cloves - 4

Cashew - 4

Coconut - 1/4 cup (fresh, grated)

METHOD :

• First dry roast the items given in the list " TO ROAST AND GRIND" and make it into fine paste.. keep aside..
• In a pressure cooker add ghee and coconut oil..
• Add in cinnamon sticks and bay leaf let it to temper..
• Then add in onion, fry till transparent and add in ginger garlic paste and mix well.
• Now add in chicken pieces and toss along with onions and mix well.
• Then add chopped tomatoes and fry it for 4 mins.
• Add some water, turmeric powder and coconut milk.. 
• Allow to cook for 10 mins..
• Then add in grind masala and mix well.
• Now add in more water and salt..
• Give a mix and add in coriander leaves and close the lid, whistle for 3..
• When it subsides, open it and give a mix..
• Then serve with ghee rice..
• Enjoy..

PICTORIAL :

Take your ingredients 

In a kadai add in dry chilli

Some coriander seeds

Cinamon stick

Add in cardamom

Then cloves

Few amount of coconut and cashew

Fry till golden brown

Fry it in low flame

Now it's done

Add it to a blender

Make it a paste, keep aside

Add oil and ghee in a cooker

Add in bay leaf and cinnamon sticks

 Toss well, till it became transparent

Add in ginger garlic paste

Mix well

Now add in chicken pieces

Toss well along with onions

  Add in chopped tomatoes

Toss well along with chicken pieces

  Add in little water 

Add in turmeric powder

Now give a mix, Allow to cook for 10 mins

After 10 mins

Add in coconut milk

 

Allow to cook

When it became thick

Now add in grounded masala

Add in some more water

Chopped coriander leaves

Mix well

Add in some salt

Whistle for 4 

Now it's done

Yummy and delicious

Transfer it to a bowl

Serve hot

Enjoy..

Tradional Mutton Kuzhambu / Elumbu Kuzhambu

Elumbu Kuzhambu /  Tradional Mutton Kuzhambu is my aunty all time favourite... She always told me to prepare this type of kuzhambu for lunch with white rice... The name may sence wired but the taste is awesome if you are from the family who makes the elimbu kuzhambu you could know about taste and the nutritious benefit of it...

I make this curry at home when i get some mutton, so that i could use bones for this and the flesh for the mutton curry with diced potatoes, soon i posted that keep watching... but its always if you make it with the rib bones of the mutton for the better taste... Since it has just the bones, it takes a little more time to cook than the normal mutton cuisines... but it is obsoletely healthy....

I agree, mutton is high fat content, but if youconsume once in a while its good for healthy as it is rich in protein, iron and other nutritious facts as well... Some makes it with the bone marrow (nalli elumbu) as well. Hence it is your choice to make it with... So i hope that you must try this recipe and let me know how it's comes out from you...

Preparation time : 10 mins 

Cooking time : 45 mins

Serve - 5

Recipe cuisine : South indian

Recipe category : Main dish..

INGREDIENTS :

Mutton - 500 grams (with bone)

Brinjal - 8 (sliced into 4)

Water - 3 cups (as needed)

Salt - as needed

TO GRIND :

1. Fresh coconut - 1 cup (make it into paste)
2. Ginger - 4 pieces, Garlic - 5 cloves, Shallots - 15 nos, Turmeric powder - 1 tspn, Cumin powder - 1/2 tspn (make it into coarse paste)
3. Dry chilli - 20 nos (as per your taste), Coriander seeds - 4 tbspn (roast and make it a smooth paste)..

TO TEMPER :

Gingelly oil - 5 tbspn

Mustard seeds - 1 tspn

Shallots - 4 nos (chopped)

Curry leaves - few

METHOD :

• Prepare your mutton (Elumbu) for the recipe and keep aside..
• Now in a kadai add in red chilli, coriander seeds with a spoon of oil and roast them lightly.. grind into paste and keep aside..
• Then take cup of fresh coconut in the mixer and make it a paste and keep aside..
• Again take the mixer and add in ginger, garlic, shallots, turmeric powder and cumin powder and make it a coarse paste... keep aside..
• Cut the brinjal into length wise and keep aside..
• Now all the ingredients are ready to make..
• In a pressure cooker add mutton (elumbu) and shallots mixture along with some water and whistle for 5..
• Leave to release the pressure all by itself...
• Now open the cooker and add in chilli paste and some water, salt and mix well...
• Allow to boil for 2 mins, and then add in coconut paste and mix well.
• When it boil add some water and allow to cook till the raw smell is leave..
• Now add in brinjal and mix well (cover it with lid).. Simmer for 10 to 15 mins...
• In another stove heat a pan with oil and add mustard seeds allow to crackle..
• Then add in chopped shallots and curry leaves...
• Fry till golden and off the stove, add in 1/2 tspn of chilli paste (for thr red colour to the kuzhambu)..
• Pour it to the kuzhambu and mix well.
• Switch off the flame and serve with white rice..
• Enjoy..

PICTORIAL :

Take mutton with bone

Take roasting items

Add it to a kadai

Add in a spoon of gingelly oil

Toss it lightly

Grind into fine paste, keep aside

Take some fresh coconut

Make it into paste, keep aside

In a blender add ginger, garlic

Add in shallots

Add some cumin powder and turmeric powder

Make it into coarse paste

Now it's done, keep aside

Add mutton to the pressure cooker

Add in shallots mixture

Pour some water to the jar

Add to the mutton

Give it a mix

Now it's done

Cover it with lid and whistle for 5

When it's subsides, open it

Add in chilli, coriander paste

Give a mix

Pour some water to the mixer

Pour it to the gravy

Mix well

Add in some salt

Allow to boil for 2 mins

Add in fresh coconut paste

Allow to boil

Add some more water and mix well

When the raw smell leaves

Add in brinjal and mix well

Cover it with lid and simmer the stove for 15 mins

Heat a kadai with gingelly oil

Add mustard seeds

Some chopped shallots

Few curry leaves

Fry it till golden brown

Add 1/2 tspn of chilli paste for colour

Now it's done

Pour it to the kuzhambu

Now it's done and give a mix and leave it 2 mins

Now our tradional mutton kuzhambu is ready

Serve it with plain white rice

Enjoy...