I have already shared the recipe for vegetable vellai kurma which is one of the very popular recipes among my readers. This Chicken Vellai Kurma is again so delicious and can be put together in minutes. It goes very well with chapati , appam and idiyappam .
Prep Work:
We will have to make a paste for the kurma. Soak the cashews and poppy seeds in water for 10 minutes.
Grind all the ingredients listed under masala to a smooth paste. Use about a cup of water to grind the masala. I used about 2 inch piece ginger. The flavor of ginger is very essential for the kuruma. I used about 7 green chillies today (The medium ones). Depending on the spiciness of the green chillies and how spicy you want the kurma, add or reduce the chillies according to your preference. While grinding the masala, stop in between and taste the masala. If its bland, add a couple of more chillies. Grind the masala to a smooth paste. Masala for the chicken vellai kuruma is ready. Set aside.
Heat oil in a pressure pan. Add in the cardamom and cloves. Add in the chopped onions and fry for a couple of minutes.
Add in the ground masala paste, a cup of water and salt. Add in the chicken pieces. I prefer the thigh and wings with bones for the kurma. The bone adds a lot of flavor to the kurma. Cover the pressure pan and cook for 15 minutes on a low flame. I got about 12-13 whistles. Remove from heat and wait for the pressure to be released from the cooker.
Open the cooker and mix well. While serving the chicken vellai kurma, add some chopped green chillies for a spicy bite.
For the masala paste
- 1/4 cup fresh shredded coconut
- 10 cashews
- 2 tablespoon white poppy seeds (khus khus)
- 1 1/2 teaspoon fennel seeds (sombu)
- 2 inch piece ginger ( yes, thats a lot of ginger )
- 7 green chillies
Other Ingredients
- 1 teaspoon peanut oil
- 3 cardamom
- 3 cloves
- 2 onions, finely chopped
- 1 teaspoon salt
- 500 grams chicken thigh with bone
- Green chillies for garnish
- Soak the cashews and poppy seeds in water for 10 minutes.
- Grind all the ingredients listed under masala to a smooth paste. Use about a cup of water to grind the masala.
- Heat oil in a pressure pan. Add in the cardamom and cloves. Add in the chopped onions and fry for a couple of minutes.
- Add in the ground masala paste, a cup of water and salt. Add in the chicken pieces.
- Cover the pressure pan and cook for 15 minutes on a low flame.
- Remove from heat and wait for the pressure to be released from the cooker.
- Serve hot with chapati, appam or idiyappam.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Tamilnadu
For the masala paste
- 1/4 cup fresh shredded coconut
- 10 cashews
- 2 tablespoon white poppy seeds (khus khus)
- 1 1/2 teaspoon fennel seeds (sombu)
- 2 inch piece ginger ( yes, thats a lot of ginger )
- 7 green chillies
Other Ingredients
- 1 teaspoon peanut oil
- 3 cardamom
- 3 cloves
- 2 onions, finely chopped
- 1 teaspoon salt
- 500 grams chicken thigh with bone
- Green chillies for garnish
- Soak the cashews and poppy seeds in water for 10 minutes.
- Grind all the ingredients listed under masala to a smooth paste. Use about a cup of water to grind the masala.
- Heat oil in a pressure pan. Add in the cardamom and cloves. Add in the chopped onions and fry for a couple of minutes.
- Add in the ground masala paste, a cup of water and salt. Add in the chicken pieces.
- Cover the pressure pan and cook for 15 minutes on a low flame.
- Remove from heat and wait for the pressure to be released from the cooker.
- Serve hot with chapati, appam or idiyappam.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/chicken-vellai-kurma-chicken-white-kurma-recipe/
Sukku Malli Coffee or Sukku Tea as its called is the one of the best home remedies used commonly in Tamil households. It aids in digestion, helps reduce cough and headache. Sukku is nothing but dry ginger. Dry ginger is supposed to have a lot of medicinal properties. Sukku Coffee – There is no coffee in it and I do not know why people called it coffee when it actually is a form of tea. I adapted my recipe based on the paper print.
Video of sukku kaapi!
Dry roast all the ingredients except ginger powder on a low flame until it smells very fragrant.
The cumin seeds and the coriander seeds will be very slightly brown once roasted. Remove from heat and set aside on a plate to cool.
Add in the dry ginger powder to the mixture. I like to use ginger powder as it blends easily. Grind all the ingredients together into a smooth powder. Sift the ground mixture twice. Store in an air tight container.
Use within a month. The mixture wont spoil for a long time but the fragrance diminishes over period of time.
To serve: For Daily Use: Heat a cup of water along with a teaspoon of the powder. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of jaggery, honey or sugar. Serve hot.
Digestion and Headache issues: Heat a cup of water along with a teaspoon of the powder. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of honey and a teaspoon of lime/lemon juice. Serve hot.
Cold / Cough / Respiratory Discomfort: Heat a cup of water along with a teaspoon of the powder. Add in 5 tulsi leaves. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of Palm sugar. Serve hot.
- 2 Tablespoon Coriander Seeds
- 1 Tablespoon Black Pepper Corn
- 1 Tablespoon Cumin Seeds
- 2 Cardamom
- 2 Cloves
- 2 Tablespoon Dry Ginger Powder
To serve
- Sweetener of choice – honey, palm sugar or jaggery
- Dry roast all the ingredients except ginger powder on a low flame until it smells very fragrant. The cumin seeds and the coriander seeds will be very slightly brown once roasted. Remove from heat and set aside on a plate to cool.
- Add in the dry ginger powder to the mixture. Grind all the ingredients together into a smooth powder. Sift the ground mixture twice. Store in an air tight container.
- Use within a month.
To serve:
- Heat a cup of water along with a teaspoon of the powder. Bring it to a boil. Once it comes to a boil, remove from heat and mix in a teaspoon of jaggery, honey or sugar. Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Coffee
- Cuisine: Tamilnadu
