A rustic and aromatic South Indian curry featuring tender country chicken cooked in a freshly ground spice paste. This flavorful kuzhambu is a Sunday lunch staple, perfect with hot rice or idlis.
Prep25 min
Cook45 min
Servings4
Serving size: 1 cup
572cal
42gprotein
19gcarbs
39g
Ingredients
750 g Country Chicken (Bone-in, cut into medium pieces)
4 tbsp Sesame Oil (Also known as gingelly oil)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1.5 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Dried Red Chilies (Adjust to your spice preference)
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.
A classic South Indian side dish, Vazhakkai Varuval features crisp, pan-fried raw banana slices coated in a spicy and aromatic masala. The rice flour gives it an irresistible crunch, making it a perfect accompaniment for sambar, rasam, or curd rice.
About Nattukozhi Kuzhambu, Steamed Basmati Rice and Vazhakkai Varuval
Aromatic Nattukozhi Kuzhambu with perfectly spiced raw banana fry and rice – a protein-packed comfort!
This chettinad dish is perfect for lunch. With 975.2499999999999 calories and 48.47g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Poppy Seeds (Also known as khus khus)
0.75 cup Grated Coconut (Fresh or frozen)
0.5 tsp Mustard Seeds
1 sprig Curry Leaves (About 10-12 leaves)
1 cup Shallots (Peeled, about 150g)
1.5 tbsp Ginger Garlic Paste
2 pcs Tomato (Medium, finely chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Kashmiri or regular, adjust for heat)
1.5 tsp Salt (Adjust to taste)
3.5 cup Water (Divided for grinding and gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Masala Paste
Heat 1 tbsp of sesame oil in a heavy-bottomed pan over medium heat.
Add coriander seeds, cumin seeds, fennel seeds, peppercorns, dried red chilies, cinnamon, cloves, and cardamom. Roast for 2-3 minutes until fragrant.
Add the poppy seeds and roast for another 30 seconds, being careful not to let them burn.
Add the grated coconut and continue to roast, stirring continuously, for 4-5 minutes until it turns a deep golden brown.
Turn off the heat and allow the mixture to cool completely. Transfer to a blender, add 1/2 cup of water, and grind to a very smooth, fine paste. Set aside.
2
Cook the Chicken
Heat the remaining 3 tbsp of sesame oil in a pressure cooker over medium-high heat.
Add the mustard seeds and wait for them to splutter. Add the curry leaves and sauté for a few seconds.
Add the peeled shallots and sauté for 5-6 minutes until they become soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 4-5 minutes until they break down and become mushy.
Add the chicken pieces, turmeric powder, red chili powder, and salt. Sauté for 5-7 minutes, ensuring the chicken is well-coated with the masala and sealed on all sides.
Pour in 2 cups of water, stir well, and bring the mixture to a rolling boil.
Secure the lid of the pressure cooker. Cook on medium heat for 5-6 whistles (about 15-20 minutes). Turn off the heat and let the pressure release naturally.
3
Finish the Kuzhambu
Once the pressure has fully released, carefully open the cooker. Check if the chicken is tender; it should be falling off the bone.
Turn the heat back on to low. Add the ground masala paste to the cooker along with the remaining 1 cup of water. Stir everything together until well combined.
Allow the kuzhambu to simmer, uncovered, on low to medium heat for 10-12 minutes. This allows the flavors to meld and the raw taste of the masala to cook off.
Continue simmering until the gravy thickens to your desired consistency and you see a layer of oil separating on the surface.
Garnish with freshly chopped coriander leaves. Turn off the heat and let the kuzhambu rest for at least 15 minutes before serving for the best flavor.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
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.
3 large Raw Banana (Must be firm and completely green)
3 tbsp Vegetable Oil (For shallow frying, plus more if needed)
1.5 tsp Red Chilli Powder (Adjust to your preferred spice level)
1 tsp Coriander Powder
0.5 tsp Turmeric Powder
2 tbsp Rice Flour (Essential for a crispy texture)
0.25 tsp Hing (Also known as asafoetida)
1 tsp Salt (Adjust to taste)
3 tbsp Water (For making the masala paste, add as needed)
0.5 tsp Mustard Seeds
0.5 tsp Urad Dal (Split and skinned black gram)
1 sprig Curry Leaves (About 10-12 leaves)
1 tbsp Lemon Juice (Freshly squeezed for best flavor)
Instructions
1
Prepare the Bananas: Wash the raw bananas thoroughly. Trim both ends. Using a peeler, remove the thick green skin. Slice them into uniform rounds, about 1/4-inch thick. Immediately place the slices into a large bowl of water with a pinch of turmeric to prevent oxidation and browning. Let them soak while you prepare the masala.
2
Create the Masala Paste: In a wide mixing bowl, combine the red chilli powder, coriander powder, turmeric powder, rice flour, hing, and salt. Add water, one tablespoon at a time, and mix well to form a thick, smooth paste with a consistency similar to pancake batter. Ensure there are no lumps.
3
Coat the Banana Slices: Drain the banana slices from the water completely. Pat them dry with a clean kitchen towel to remove excess moisture. Transfer the dry slices to the bowl with the masala paste. Gently toss with your hands or a spatula until every slice is evenly and thoroughly coated. Let it marinate for 5-10 minutes.
4
Shallow Fry the Bananas: Heat the vegetable oil in a wide, heavy-bottomed pan or tawa over medium heat. Once the oil is shimmering, carefully arrange the coated banana slices in a single layer. Do not overcrowd the pan; fry in batches if necessary. Cook for 3-4 minutes per side, until they are deep golden brown and crisp at the edges. Remove the fried slices with a slotted spoon and set them aside on a plate.
5
Prepare the Tempering: In the same pan, using the leftover oil (add a little more if the pan is dry), add the mustard seeds. Once they begin to splutter, add the urad dal and sauté for 30-40 seconds until it turns a light golden color. Add the curry leaves and fry for a few seconds until they become crisp and aromatic.
Combine and Serve: Return the fried banana slices to the pan with the tempering. Gently toss everything together for about a minute, so the tempering ingredients coat the slices. Turn off the heat. Squeeze the fresh lemon juice over the top, give it a final toss, and serve immediately while hot and crispy.
