Wednesday, May 30, 2012

Kozhi Pidi /Chicken Curry and Rice Dumplings

Nadan Kozhi Curry /Kerala Style Chicken Curry

  1. Chicken- 5oo to 700 gms
  2. Ginger (crushed)- 2" Piece
  3. Garlic (Crushed)-5 to 6 cloves
  4. Shallots (sliced)-1 1/2 cup
  5. Onion (Sliced finely)-1 Large
  6. Curry Leaves-2 to 3 sprigs
  7. Coconut pieces (Sliced)-1/4  cup (Optional)
  8. Coconut milk(Thin)-1 1/4  to 1 1/2  Cup
  9. Fennel seeds( Powdered)-1/2 Tsp
  10. Coconut milk(Thick)-1/4 cup
  11. Garam masala-1/4 tsp
  12. Vinegar-1/2 tsp
  13. Water-As required
  14. Salt to taste
  15. Oil
For marination
  1. Kashmiri chili powder-1/2 tsp
  2. Turmeric powder-1/4 tsp
  3. Ginger and Garlic paste-1 tsp
  4. Salt to taste
For Masala Paste
  1. Kashmiri chili powder-3 tbsp( See Note)
  2. Coriander powder-2 tbsp
  3. Turmeric Powder-1/2 tsp
  4. Garam masala-1 1/2 tsp
  5. Water -as required


  • Marinate the chicken pieces with all the ingredients for marination.Keep aside for 20 to 30 minutes.
  • Combine all the ingredients for the masala paste  with sufficient quantity of water to form a smooth paste and keep aside.
  • Now heat oil in a heavy bottomed pan and add ginger,garlic,shallots ,onion and 2 sprigs of curry leaves.When onion is almost cooked, add the sliced coconut pieces (if using) and mix well.Saute well  until onion turns golden brown.
  • Reduce the flame to medium low and add the masala paste and saute it ,stirring continuously  until oil separates.(for about 5 minutes on Medium LOW flame)
  • Now add the marinated chicken pieces and cook over medium heat for about 5 minutes stirring in between.
  • Now add the thin coconut milk and salt to taste.( add more water if you require more gravy).Cover and cook until chicken is tender and the gravy is thick enough.
  • Next ,add fennel powder,garam masala and vinegar , mix well.
  • Add the thick coconut milk and cook for few minutes or until gravy thickens.
  • Add the remaining curry leaves and switch off the stove.
Note:* I have used 3 tbsp of Kashmiri chili powder here ,so it is really spicy,you can always adjust the  quantity according to your spice level.
*If  using normal red chili powder reduce the quantity to 1 1/4 to 1 1/2 tbsp.
*For best results use homemade garam masala


  1. Rice Powder(i used puttu podi)- 1 cup
  2. Grated Coconut-4 tbsp
  3. Cumin seeds- 1/2 tsp
  4. Shallots-4 nos
  5. Garlic-2 cloves
  6. Water-2 Cups
  7. Coconut Milk-1/2Cup
  8. Salt to taste
  9. Rice Flour-2 tsp
  10. Boiling water- as required(add salt to taste to the water)
  • Grind cumin seeds,shallots and garlic to form a smooth paste.
  • Combine rice powder and grated coconut ,mix well for a minute .
  • In a heavy bottomed pan dry roast this rice powder ,stirring continuously until  the color turns pale(almost golden).Allow it to cool slightly.
  • Add the ground shallots paste, and sufficient quantity of boiling  water (with salt)to the roasted rice powder and mix well using a wooden spatula.Allow it to cool slightly and knead well for almost 4 to 5 minutes to form a soft dough.
  • Roll this into small balls and steam it for 5 minutes.and keep aside.
  • Combine 2 tsp rice flour with 2 cups of water and bring it to a boil,add salt to taste ,and add the steamed dumplings and cook until it is slightly thick .Switch off the flame and add coconut milk and mix well. 

Saturday, May 19, 2012


  1. Hard boiled eggs- 2 to 3 nos
  2. Onion(sliced finely)-2 large or 3 medium nos
  3. Ginger (chopped)-1 tsp
  4. Garlic (chopped)- 1tsp
  5. Curry leaves-1 sprig
  6. Water-1/4 cup appr ( or as required)
  7. Vinegar- 1/4 tsp(optional)
  8. Oil
  9. Salt - to taste
For masala
  1. Kashmiri chili powder- 1  to 1 1/2  tsp( or according to taste)-see note
  2. Coriander powder-1 1/2tsp
  3. Turmeric powder- 1/2 tsp
  4. Garam masala-1/2 tsp

  • Combine the ingredients for masala with sufficient quantity of water to form a smooth paste.Keep aside.
  • Heat oil in a pan,add onion,ginger,garlic and curry leaves.saute it till onion turns golden brown ,over a medium flame for about 15 to 20 minutes ,stirring in between.(make sure onion is well caramelized, you can add salt while frying the onion to speed up the process.)
  • Reduce the flame to low and add the masala paste,saute for 4 to 5 minutes.
  • Now add  water (and vinegar ,if using)and mix well.Adjust salt level at this point.
  • Now add the sliced eggs,cover the eggs with the gravy,cover and cook for 2 to 3 minutes.
  • Garnish with chopped coriander leaves ,if desired.
  • Serve with idiappam or appam.

Note: Few of the readers have said that the curry is a bit spicy,if you prefer less spicy egg roast ,then use 3/4 to 1 tsp Kashmiri chili powder only.

Other Egg Recipes
Nadan Mutta curry (Kerala Style Egg Curry)
Egg Curry with potato
Egg Curry
Egg Roast with Tomato
Egg Curry with Tomato