Special platter for picnics

Naatu Kozhi varutha kari

Naatu Kozhi varutha kari  

Here's a combination that can be enjoyed on a moonlit night

This week, check out the recipes for naatu kozhi varutha kari and kattu soru kuzhambu. The chicken dish makes for an ideal picnic lunch and is also made as part of the `nila soru' menu on Chitra Pournami evenings when families have moonlight dinners on the terrace or on the beach.

The dish tastes better if the chicken is cut into small pieces. Boneless chicken too may be used. The dish may be cooked the previous day also.

Nattu Kozhi Varutha Kari

Serves: 6

Cooking time: 1 hour


Country chicken - 1 kg cut into small pieces Onions - 2 cut fine Tomatoes - 3 cut fine Peppercorns - 3 tsp crushed Coriander leaves - 1 tbsp Curry leaves - a few Chilli powder Ginger-garlic paste - 1 tbsp Lemon - 1 juice Turmeric powder - 1 tsp Gingely oil - 3 tbsp Coriander powder - 1 tbsp Thick tamarind pulp - 1 tbsp Cinnamon - 1 small piece Clove - 1 Bay leaf - half a leaf Water - one fourth cup

Salt to taste

Method: In a big bowl, mix chicken, ginger-garlic-chilli paste, lemon juice, turmeric and salt. Refrigerate for three hours.

In a frying pan, heat two tablespoons of oil, add cinnamon, clove and bay leaf. Fry for two minutes, then add chicken and fry till golden and dry. Keep aside.

In another pan, add the remaining oil and fry onions till golden and add curry leaves. Add tomatoes, salt, coriander powder and cook till the oil separates. Add chicken pieces and water. Cover the pan and cook on a low fire till the chicken is done and the masala coats the meat. Add tamarind pulp and simmer for five minutes. Add crushed peppercorns and coriander leaves. The fry should be dry. Serve with kattu soru kuzhambu.

Kattu Soru Kuzhambu


Raw rice (Ponni variety) — 1 kg Coconut milk - extracted from 1 nut Gingely oil - one fourth litre Tamarind - size of a big lemon - thick extract Mustard seeds - 1 tsp Urad dhal -1 tsp Turmeric powder - 1 tsp Curry leaves - a few Dry chillies - 5 to 6 broken Asafoetida - half tsp Roasted groundnuts - 50 gm (optional) Sugar - 1 tbsp (to cut the pungency of tamarind)

Salt to taste

Method: Cook rice, cool and add peeled whole ground nuts and kattu soru kuzhambu at least one hour before serving. This rice can keep for a few hours. To make the kuzhambu, grate coconut, run it in a mixer with 100 ml of water and extract the first milk. Keep aside. Repeat the operation for the second and third milk with 100 ml of water each time. To the second and third coconut milk extract, add tamarind pulp. Keep aside.

In a frying pan, heat oil, add mustard seeds and urad dhal. Let them splutter, add curry leaves, chillies, turmeric powder, asafoetida and fry. Add coconut milk and tamarind, salt and sugar. Bring to a boil, add the first coconut milk and turn off stove. Mix with lukewarm white rice.


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