Ingredients-1 10 nos Dry red chili 2 tbsp Coriander seeds 1 tsp Raw rice 1 tsp Black pepper corns

1 tsp Cumin seeds tsp Fennel seeds 1 tsp Poppy seeds 1 tsp Split roasted grams(pottukadalai) 1 no Cinnamon (1/2 stick) 2 nos Cloves 1 no Cardamon 1 tsp Dry coconut flakes Ingredients-2 2 nos Onions (finely chopped) 1 no Tomato (chopped) 1 no Green chili (finely chopped) 4 clove Garlic (crushed) 1 inch Ginger (crushed) 1 no Cornish hen (or use 1 pound regular chicken) tsp Turmeric powder 1 tbsp Fresh ground coconut paste (diluted with water) 2 no Bay leaf (small) 2 no Dry red chili (for tempering) tsp Mustard seeds 4 tbsp Oil (sesame oil preferred) 1 tsp Salt (or to taste) 2 stks Coriander leaves (chopped for garnishing) 10 nos Curry leaves Instructions For Colour, flavour and gravy I've used 2 red chilies as thats a lot for my tast e, Dry coconut or copra gives that oily flavour to the gravy. If using regular dess icated or fresh grated.. pls do dry fry them over the tawa till slightly browned . This releases that coconut oil in them and add tons of flavour. Fresh ground c oconut at the last stage is added for consistency, adjust with water if you pref er thin gravy. Tempering dry red chili and mustard seeds in sesame oil adds trad itional touch to the dish its also ok to use regular oil. Masala Powder : Dry roast all the ingredients from table-1 (Dry red chili + cori ander seeds + raw rice + black pepper corns + cumin seeds + fennel seeds + poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes ) un til slightly brown. Switch off and cool completely. Grind to powder and keep asi de. Kuzhambu : Heat sesame oil and toast bay leaf, curry leaves and splutter mustard . Now add chopped onions, green chilis, crushed ginger and garlic. Fry them for 5 minutes or until slightly browned. Now add the tomatoes and cook for a minute, add the cut chicken pieces, cover with a lid and cook further for 3 minutes. When the meat turns all white, add the turmeric powder, our ground masala powde r and saute. Fry till the masala browns well, add salt keep frying (definitely requires some scraping as the masala will be become very

sticky at this point). Now add 1 cup of water and ground coconut paste, cover with lid, bring the flame to low. Let it simmer for another 5 to 8 minutes, the oil should separate as the kuzhamb u boils. Garnish with coriander and finish the dish. Traditionally served Seeraga samba arisi biryani , boiled egg and thayir pachadi or poured over stacked parottas.