Pallipalayam Chicken Fry, Spicy Pallipalayam Chicken Fry

Erode Pallipalayam Chicken Fry Recipe. Chicken roasted in Tamilnadu Pallipalayam style masala. Prepare with easy step by step pictures / images and video. சிக்கன் பள்ளிபாளையம் செய்வது எப்படி | பள்ளிபாளையம் கோழி

I first heard about Pallipalayam Chicken Fry from Chef. Jacob Sahayakumar Aruni who is no more. Chef Jacob did a lot of research on the food of Kongunadu / Coimbatore region and this is truly his find. Pallipalayam (பள்ளிபாளையம்) is located very closer to Erode. This is a very simple recipe. There are not much of masalas involved in this recipe. Nowadays people add a lot of masala and call it as Pallipalayam chicken. But in the traditional recipe, there are no masalas involved.

Most of the Kongu belt is arid in nature and food especially meat was scarce and reserved only for special occasions. Chicken Pallipalayam is a simple dish made with meat, copious amounts of shallots, red chillies and coconut that is added to the dish as small bits. There is an interesting history as to why coconut is added as bits. Since the region is very arid and not rich,the food was always a simple fare with whatever could grow. Meat was consumed rarely. Coconut bits are used in the dish to increase the volume of the dish along with the meat. Since coconut is meaty, it would give the same textural bite as meat.

Here is the video of how to make Pallipalayam Chicken Fry at home.

Click the link below to find the recipes on the site that uses the main ingredient as Chicken. Chicken Recipes Kongunadu Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Polypropylene Chopping Board Knife for the kitchen Non-Stick Frying Pan Turmeric Powder Virgin Coconut Oil

Here is the step by step procedure with images / pictures of how to make Pallipalayam Chicken Fry at home. We need to use shallots (Indian small onions – chinna vengayam) for this recipe. No substitutes please. There is a slight spiciness that the shallot brings that is missing in the onions. If for some reason you cannot source shallots, then use onions. Also add in the garlic and make it into a fine paste. Add little water if necessary while grinding.

Heat Oil in a non stick pan. Coconut oil please. The flavor of the coconut oil is so good in this recipe. I have found that non stick pan works well for this kind of recipe. Chop a dozen dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute. Note: If you do not want the chicken Pallipalayam to be very spicy, remove some of the seeds from the red chillies. I usually remove seeds from half of the red chillies.

Add in the bone in chicken (preferably thighs), curry leaves, turmeric and salt. Lots of curry leaves please. Add small pieces of coconut for the crunch at this stage. Bone-in chicken is preferred for making chicken Pallipalayam recipe as bone adds a lot of flavour to the dish.

Now comes the important part. Keep the flame on low and keep frying the chicken for 30-40 minutes. Yes its a long time. All of the shallot – garlic paste needs to be cooked and roasted and will finally adhere to the chicken. The chicken should be totally dry after 40 minutes. Do not rush, as the flavor develops only when the chicken is fried on a very low flame. Keep sauteing and turning once every 5 minutes. The chicken needs to completely become dry. If the onions are not roasted well and dry, the dish will be bitter. Dont add too much onions also.

Once the chicken has become fully roasted and the dish is dry, switch off the flame. Garnish with fresh curry leaves and the coriander leaves.

Erode Pallipalayam Chicken Fry is ready. It is one of the easiest and most tastiest dish to make. Enjoy!

For the Chicken Pallipalayam Fry Recipe

• 500 grams chicken with bone
• 150 grams Indian Shallots (chinna vengayam) (around 15 small onions)
• 10 cloves garlic
• 2 tablespoon Coconut Oil
• 12 dried Red chillies
• 1 teaspoon Turmeric
• 5 sprigs Curry leaves
• 1 teaspoon Salt
• 1/4 cup coconut, chopped

For the garnish

• 2 sprigs Curry leaves
• 3 sprigs coriander leaves, chopped

1. Grind shallots and garlic in a mixie / blender until its a coarse paste.
2. Heat Oil in a non stick pan. Add in the chopped dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute.
3. Add in the chicken, curry leaves, turmeric and salt.
4. Keep the flame on low and keep frying the chicken for 30-40 minutes. The chicken should be totally dry after 40 minutes. Once the chicken has become fully roasted and the dish is dry, switch off the flame.
5. garnish with fresh curry leaves and the coriander leaves.

Notes

If you want the Pallipalayam chicken to be little saucy, finish it with little coconut milk.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Non-Veg, Side Dish
• Cuisine: Tamilnadu, Kongunad, South Indian

For the Chicken Pallipalayam Fry Recipe

• 500 grams chicken with bone
• 150 grams Indian Shallots (chinna vengayam) (around 15 small onions)
• 10 cloves garlic
• 2 tablespoon Coconut Oil
• 12 dried Red chillies
• 1 teaspoon Turmeric
• 5 sprigs Curry leaves
• 1 teaspoon Salt
• 1/4 cup coconut, chopped

For the garnish

• 2 sprigs Curry leaves
• 3 sprigs coriander leaves, chopped

1. Grind shallots and garlic in a mixie / blender until its a coarse paste.
2. Heat Oil in a non stick pan. Add in the chopped dried red chillies and add it to the pan. Add in the the ground shallot garlic paste and fry for a minute.
3. Add in the chicken, curry leaves, turmeric and salt.
4. Keep the flame on low and keep frying the chicken for 30-40 minutes. The chicken should be totally dry after 40 minutes. Once the chicken has become fully roasted and the dish is dry, switch off the flame.
5. garnish with fresh curry leaves and the coriander leaves.

Notes

If you want the Pallipalayam chicken to be little saucy, finish it with little coconut milk.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Non-Veg, Side Dish
• Cuisine: Tamilnadu, Kongunad, South Indian

Find it online : https://www.kannammacooks.com/pallipalayam-chicken-fry/

Recipe for Varagu arisi pulao. Kodo millet pulao. Have the benefits of millets everyday! Easy Varagu Arisi Biryani using soaked varagu rice / varagarisi.

So there is astonishing proof that millets was cultivated and consumed by people of the deccan centuries ago. Millets are gluten free, highly nutritious, has respectable amount of protein and fiber. Lets get into the kitchen and get a piece of Avvayars meal. Shall we? Here is how to do an excellent Varagu Arisi Pulao – Kodo millet pulao. What do you call it? Varagu Arisi Pulao or Varagu Arisi Biryani?

Wash the millet in running water 2-3 times. Soak the millet / varagarisi in water before starting to cook. Set aside.

Heat ghee or vegetable oil in a pan and add in the cinnamon, cardamom and cloves. Add in the sliced onions and fry till soft.

Add in the slit green chillies and ginger garlic paste. Fry till the ginger garlic paste is fully cooked and dry. It will take about 3-4 minutes in medium flame.

Add in the chopped veggies, mint leaves and salt. Fry for a minute. Add in the water and let the water come to a boil. I used one cup of varagu rice / millet for the pulao. So I need 2 cups of water.

Once the water is boiling, add in the varagu rice / millet and mix well to combine. Cover the pressure cooker and cook for 3 whistles. You can do the same in rice cooker too. If using pressure cooker, switch off the flame after 3 whistles and wait for the whistle to release naturally.

Varagu Pulao is ready. Enjoy with a side dish of vegetable kurma.

Varagu and Water

• 1 cup Varagu Arisi / Kodo Millet
• 2 cups Water

Main Ingredients

• 3 teaspoon Ghee or Vegetable Oil
• 2 inch piece Cinnamon
• 3 cardamom
• 3 cloves
• 1 Onion, sliced
• 4 green chillies
• 2 tablespoon ginger garlic paste
• 3 - 4 springs mint leaves
• 1 teaspoon salt

Veggies for Varagu Pulao

• 1 Potato, diced
• 2 Carrots, diced
• 1/2 cup fresh peas

1. Wash the millet in running water 2-3 times. Soak the millet / varagarisi in water before starting to cook. Set aside
2. Heat ghee or vegetable oil in a pan and add in the cinnamon, cardamom and cloves. Add in the sliced onions and fry till soft.
3. Add in the slit green chillies and ginger garlic paste. Fry till the ginger garlic paste is fully cooked and dry. It will take about 3-4 minutes in medium flame.
4. Add in the chopped veggies, mint leaves and salt. Fry for a minute. Add in the water and let the water come to a boil. I used one cup of varagu rice / millet for the pulao. So I need 2 cups of water.
5. Once the water is boiling, add in the varagu rice / millet and mix well to combine. Cover the pressure cooker and cook for 3 whistles. You can cook the pulao in rice cooker too. The water ratio remains the same for rice cooker too. If using pressure cooker, switch off the flame after 3 whistles and wait for the whistle to release naturally.
6. Varagu Pulao is ready.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Main Dish
• Cuisine: South Indian, Tamilnadu