Idiyappam with Nattu Kozhi Kuzhambu

Ingredients

• 750 g Country Chicken (Cut into medium pieces, bone-in)
• 3 tbsp Sesame Oil (Preferably gingelly oil)
• 1 cup Shallots (Peeled, about 150g)
• 2 pcs Tomato (Medium-sized, finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 0.5 tsp Turmeric Powder
• 2 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 1 tsp Black Peppercorns
• 5 pcs Dried Red Chilies (Adjust to your spice preference)
• 0.5 cup Grated Coconut (Fresh or frozen (thawed))
• 1 tsp Mustard Seeds
• 0.25 tsp Fenugreek Seeds
• 10 pcs Curry Leaves
• 1.5 tsp Salt (Or to taste)
• 3 cup Water (As needed for gravy consistency)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Masala Paste

   • In a dry pan over medium heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies for 2-3 minutes until they become aromatic. Be careful not to burn them.
   • Remove the roasted spices from the pan and allow them to cool completely.
   • Transfer the cooled spices to a blender or mixie jar. Add the grated coconut and about 1/4 cup of water. Grind to a very smooth, fine paste. Set this masala paste aside.
2. 2

   Sauté Aromatics

   • Heat the sesame oil in a heavy-bottomed pot or pressure cooker over medium-high heat.
   • Add the mustard seeds and wait for them to splutter. Then, add the fenugreek seeds and curry leaves, and sauté for 30 seconds until fragrant.
   • Add the peeled shallots and sauté for 6-8 minutes until they turn soft and translucent.
   • Add the ginger-garlic paste and cook for another 2 minutes until the raw aroma disappears.
3. 3

   Cook the Chicken

   • Add the chopped tomatoes and cook until they become soft and mushy, forming a paste-like consistency.