We watched Paravai Muniamma cooking on a tv show called gramathi virundhi. My husband was more interested than me to try this recipe. We did not have the exact measurements. So we adjusted ingredients according to taste. Here is my husbands version of Varutha Kozhi Kulambu. It has the taste of pottu kadalai/dalia and the tamarind extract adds punch to this dish. I never knew that you can add tamarind extract to a chicken dish. This gravy goes well with rice, chapathi, parotta, dosa……
The chicken pieces have to be cut into very small pieces. Our chicken was cut at the store and it was cut into big pieces.Smaller pieces will absorb the masala better than big chunks.
- Sesame oil – 3.5 tbsps + 1.5 tbsp
- Boneless chicken breast – 2.27 lb, cut into small pieces
- Tamarind – 1 tbsp
- Cinnamon stick – 1 inch
- Cardamom – 2
- Onion – 1/4 cup (optional), chopped into small pieces
- Salt – to taste
- Water – as required
Grind to a fine paste the ingredients below:
- Dry red chilli – 4
- Pottu Kadalai/ Dalia – 1 tbsp + 1 tsp
- Coriander seeds – 1 tbsp
- Shredded Coconut – 2 tbsp
- Poppy seed/ kasa kasa – 2 tsp
- Add hot water to the tamarind and let it rest.
- Heat 3.5 tbsp oil in a pan.
- Add the chopped chicken to it and add salt to taste.
- Saute until the chicken turns golden brown.
- Remove the chicken from the pan and add 1.5 tbsp oil to the pan.
- Add cinnamon and cardamom. Saute for few seconds.
- Add onion and saute until the onions turn golden brown.(optional)
- Add the ground masala and let the masala cook for 3 to 4 minutes. Stir occasionally.
- Add the cooked chicken, salt and tamarind extract.
- Adjust the amount of tamarind extract added according to your taste.
- Add water as required .
- Let the gravy/kolambu boil for 10 minutes.
Try adding mustard seeds, curry leaves, cumin seeds and fennel seeds for the seasoning.