Tamil kulambu recipes _ madraasi – a tamilian tales

I have come across Coriander chicken curry in many restaurants, I like to the core, but never thought of giving it a try. Chicken biryani recipe in hindi Usually we love to have outside food on weekends, just like that I love to relax without any work, but I feel like my kids don’t eat properly when we are out for food. Vahrehvah biryani This resulted me in trying out food in restaurant style but from the Madraasi Kitchen and so comes the Coriander Chicken Curry.

Coriander Chicken curry is one such finger licking curry that goes out well with steamed rice for lunch, idly, dosa, chapathi, parotta for dinner or breakfast.


Vahrehvah biryani recipe I have infused green paste which gives more flavor, wonderful aroma, lovely texture and beautiful color, the most important thing is it adds freshness to the curry. Vahrehvah biryani masala Let me share the recipe…

Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner.

Coriander Chicken Curry / Malli Kozhi Kuzhmabu – Restaruant Style

• Grind coriander leaves, mint leaves and green chillies to a fine paste by adding water and keep it aside.

• Heat oil in a kadai, add cinnamon, cloves and curry leaves wait until they crackle.

• Add the turmeric, chilli and coriander powder followed by salt and cook until the raw smell goes off.

• Add the ground green paste along with ? cup of water, give a mix.

• Remove the lid and cook in medium flame until the curry thickens and the oil floats on the top of the curry.

Egg Drop Curry is one among the most common curry prepared among all south Indian families for lunch. Chicken biryani in telugu There are two versions of Egg Drop curry prepared in my home, now let me share how to prepare the Egg Drop Curry with Coconut, by infusing few spices.

It’s Friday, am taking it to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

Egg Drop Curry / Udaichivitta Muttai kulambi is very easy and simple to prepare in minutes, that to as I am infusing coconut it gives a wonderful texture to the curry. How to make chicken biryani kerala style Apart from lunch this curry goes out well with hoppers (Appam) and string hoppers (Idiyappam) Let me share the recipe…

• Take ginger, garlic, cinnamon stick, coconut pieces, ? tsp of cumin seeds, fennel seeds and gring them to a fine paste by adding little water.

• Heat oil in a kadai, add mustard, split black gram, leftover cumin seeds and curry leaves, wait until they crackle.

• Add the onions and cook until they start turning golden brown in color.

• Add all the spice powder followed by salt and cook until the raw smell goes off.

• Pour the ground coconut masala, cook until the raw smell goes off.

• Remove the lid, once starts boiling, break the eggs carefully to it. Chicken biryani recipe kerala Do not stir.

• Remove the lid, cook in medium flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice or Hoppers (appam) or String Hoppers (idiyappam).

Being a seafood lover, I and my family love prawns to the core. Chicken biryani recipe kerala style But there are sometimes, when I feel very lazy and think to finish the cooking fast, and in the same hand wanted the food to taste good, heavenly, and yum. How to make chicken biryani in hindi Here is one such way of cooking where the cooking is made easy and finished earlier with a lovely texture, aroma and taste. How to make chicken biryani in hindi language Let me share the recipe…

• Heat a tsp of oil in kadai, add the chopped onions and cook until the raw smell goes off.

• Add chilli powder, turmeric powder, coriander powder and cook until the raw smell goes off.

• Remove it from fore, bring it room temperature and grind it to a fine paste by adding water.

• Heat the leftover oil in the same kadai, add the mustard, split black lentil and curry leaves, wait until they crackle.

• Add the prawns followed by salt and pour the ground masala with ? cup of water, cover and cook for 3 to 4 mins.

• Remove the lid and pour the coconut milk, cook for few mins or until the oil separates and floats on the top of the gravy.

Garnish with coriander leaves and serve hot with any variety rice or steamed rice.

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