Chicken Milagai Kari | Chicken Chilli Stir-Fry | Kongunadu Traditional Side Dish For Rice
Chicken Vara Milagai Kari is a traditional Kongunadu preparation that is usually served for lunch with rice. The dried red chillies are de-seeded and used for this recipe. The chillies are fried in oil and cooked along with the chicken. Since the chillies are de-seeded, this dish is not spicy but the flavour of the chillies and the aroma can’t be beaten. Indian Shallots (small onions) are used. The chicken is cooked on low heat for about 30-40 minutes. The flavours come together well after slow cooking and is usually served for lunch with rice.
Tips for the success of this recipe 1. Use deseeded dried red chillies. This dish is not spicy. If you like it spicy, leave a few chillies with its seeds intact. The spicy heat of the chilli lies in the seeds and not the skin. The skin imparts the chilli flavour and not the heat. 2. Indian shallots / small onions is a very important ingredient for this recipe. Regular onions won’t work for this recipe. 3. Coconut oil is recommended for this recipe.
Here is the video of how to make Chicken Milagai Kari | Chicken Chilli Stir-Fry | Kongunadu Traditional Side Dish For Rice
3 tablespoon coconut oil 10 dried red chillies, de-seeded 2 sprigs of curry leaves 1 pod country garlic 1 cup Indian shallots, chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 kg bone-in chicken, small pieces 1/2 cup water
Take a Kadai and add in the coconut oil. Add the chillies, curry leaves and garlic. Roast on a low flame for about 30 seconds. Roasting on a low flame is key as the chillies will burn in high heat. Add in the chopped shallots. Saute everything for a few minutes till the shallots are soft. Add the salt and turmeric powder. Saute for a minute. Add the cleaned bone-in chicken to the Kadai. Mix everything well to combine. Add half a cup of water and mix well. Cover the pan with a lid and cook for 30 minutes on a low flame. Cooking on low heat is important for bringing the flavours of the chicken. The chicken should be cooked till it’s semi-dry and the water has been evaporated. Chicken milagai kari is ready. Serve hot with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 40m
3 tablespoon coconut oil 10 dried red chillies, de-seeded 2 sprigs of curry leaves 1 pod country garlic 1 cup Indian shallots, chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1/2 kg bone-in chicken, small pieces 1/2 cup water
Take a Kadai and add in the coconut oil. Add the chillies, curry leaves and garlic. Roast on a low flame for about 30 seconds. Roasting on a low flame is key as the chillies will burn in high heat. Add in the chopped shallots. Saute everything for a few minutes till the shallots are soft. Add the salt and turmeric powder. Saute for a minute. Add the cleaned bone-in chicken to the Kadai. Mix everything well to combine. Add half a cup of water and mix well. Cover the pan with a lid and cook for 30 minutes on a low flame. Cooking on low heat is important for bringing the flavours of the chicken. The chicken should be cooked till it’s semi-dry and the water has been evaporated. Chicken milagai kari is ready. Serve hot with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 40m
Find it online : https://www.kannammacooks.com/chicken-milagai-kari/
Vegetable Mani Kozhukattai | Savoury Rice Dumpling Balls With Lots of Veggies and Spices | Healthy Dinners
Recipe for mani kozhukattai made with vegetables. Recipe for healthy Rice dumplings with mixed vegetables and spices.
Here is my spin on the classic mani kozhukattai or the rice dumplings that are made across Tamilnadu. I added a lot of veggies and spices. It’s healthy and perfect for that guilt-free weekday dinners.
Tip to get smooth kozhukattai balls: Grease your hands while making the balls. If the palms become sticky after some time, make sure to wash your hands and then roll again. This will ensure a smooth finish on the balls.
Try to add a variety of vegetables and make sure to chop them finely so you get a little bit of everything in every single bite. I used carrots, beans, red bell peppers, yellow bell peppers, sweet corn, green peas, cabbage, and onions. You can use whatever veggies you have in your fridge and it just works fine.
Here are the things you can buy online for making Vegetable Mani Kozhukattai Idiyappam Rice Flour https://amzn.to/3GT67T0 Carote Non-Stick Kadai https://amzn.to/3Agdj88 Teak-wood Chopping Board https://amzn.to/3hZa4qm
Here is a video of how to make Vegetable Mani Kozhukattai
For the Kozhukattai Dough
1 cup Idiyappam Rice Flour 1/4 teaspoon salt 1.5 cups hot water
Other Ingredients
1.5 tablespoon coconut oil 1 teaspoon chana dal 5 cashews 1 teaspoon split urad dal 1/4 teaspoon cumin seeds 1/4 teaspoon mustard seeds 3 dried red chillies, de-seeded 2 sprigs of curry leaves 1/2 teaspoon minced ginger 3 green chillies, chopped 1/4 cup onions, finely chopped 1.5 cups mixed vegetables 3/4 teaspoon salt 1/4 cup fresh coconut 2 sprigs of coriander leaves juice of half a lime
Take a bowl and add the rice flour, salt and hot water. Mix well to combine. No need to mix thoroughly. After mixing, cover the bowl with a lid and let it rest for 10 minutes. After resting the dough and the dough is still warm to the touch, knead the dough for a minute. Grease the palms with little oil and make small dumplings the size of a marble. Do not make it big as the balls might not steam thoroughly. Steam the balls for 10 minutes. Set aside.
Take a Kadai and add some coconut oil. Add in the chana dal, cashews and urad dal. Saute for a few seconds. Let the cashews turn golden. Add in the cumin seeds, mustard seeds, dried red chillies, curry leaves and minced ginger. Saute for a few seconds. Let the mustard seeds crackle. Add in the green chillies and finely chopped onions. Saute for 2-3 minutes.
Add the mixed vegetables to the pan. Mix well to combine. Cover the pan and cook on a low flame for 5 minutes. Add in the salt and the steamed dumpling balls. Add the coconut. Mix well. Finally, finish with coriander leaves and lime juice. Mix well to combine.
Serve hot with coconut chutney.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 30m
