A fiery and aromatic Chettinad chicken fry made with freshly roasted spices. Tender chicken pieces are pan-roasted until perfectly browned and coated in a rich, spicy masala. This classic South Indian dish is a true explosion of flavor.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
338cal
37gprotein
12gcarbs
17g
Ingredients
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds
1 tsp Black Peppercorns
6 pcs Dried Red Chilies (Adjust to your heat preference)
1 inch Cinnamon Stick
4 pcs Cloves
1 pcs Star Anise
600 g Chicken (Bone-in, skinless, cut into small pieces)
3 tbsp Gingelly Oil (Also known as Indian sesame oil)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Kozhi Varuval, Vegetable Sambar and Steamed Basmati Rice
Crispy chicken fry with tangy sambar & rice – a protein-packed, homestyle comfort.
This chettinad dish is perfect for dinner. With 906.8800000000001 calories and 54.440000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Mustard Seeds
15 pcs Curry Leaves (About 1 sprig)
1 cup Pearl Onions (Peeled, or 1 large red onion finely chopped)
1.5 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
0.25 cup Water
3 tbsp Coriander Leaves (Chopped, for garnish)
1 tbsp Lemon Juice (Optional, for garnish)
Instructions
1
Prepare the Chettinad Masala Powder
In a dry, heavy-bottomed pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cinnamon stick, cloves, and star anise.
Dry roast for 2-3 minutes, stirring constantly, until the spices become highly aromatic and slightly darker. Be careful not to burn them.
Transfer the roasted spices to a plate and let them cool down completely.
Once cooled, grind them into a fine powder using a spice grinder or a blender jar. Set aside.
2
Sauté Aromatics and Chicken
Heat gingelly oil in the same pan (or a kadai) over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the curry leaves and sauté for 30 seconds until they turn crisp.
Add the pearl onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.
Add the chicken pieces, turmeric powder, and salt. Increase the heat to high and sear the chicken for 4-5 minutes, until it's lightly browned on all sides.
3
Cook the Chicken
Reduce the heat to medium-low. Add 1/4 cup of water, stir well, and cover the pan with a lid.
Let the chicken cook for 10-12 minutes, stirring once or twice in between, until it is about 80% cooked through and tender.
4
Roast with Masala (Varuval)
Uncover the pan. Most of the water should have evaporated. Add the freshly ground Chettinad masala powder.
Mix thoroughly, ensuring every piece of chicken is well-coated with the masala.
Continue to cook uncovered on low to medium-low heat for 10-12 minutes. Stir every few minutes to prevent burning.
This slow roasting step is crucial. Continue until the masala darkens to a deep brown, the oil separates from the masala, and the chicken becomes dry and beautifully roasted.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice (if using).
Toss everything together one last time.
Serve hot as a side dish with sambar rice, rasam rice, or as an appetizer.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
