Milagu araitha Kozhi Kuzhambu & Varuval – Kongu Nadu chicken Curry & Fry


Chicken – 1 lb or 1/2 kg
Shallots – 1/2 lb (reserve few shallots for fry)
Peppercorn – 4-5
Red Chilies – 4-5 ( 3 for grinding , 2 for tempering)
Curry leaves
Curry powder – 4-5 tbs

Chicken curry & fry



1) Heat oil in a pan and saute the chopped shallots. Keep aside few shallots for fry.(If you do not have enough shallots, you can try the combination of onion & shallot)

2) Add few peppercorns and red chilies.When the shallots are translucent turn off the heat. Add curry powder and saute using pan’s heat.

3) Grind the above contents to a fine paste. Keep aside 3 tbs of this paste for fry.

4) Pressure cook this mixture with enough water.(1-2 whistles)

5) Add chicken and again pressure cook for 2-3 whistles. Take out the chicken required for fry.

6) Temper the gravy with mustard seeds, curry leaves and red chilies.


1) In a separate pan, add mustard seeds, curry leaves and red chilies.

2) Add few of the chopped shallots reserved for fry (step 1 in curry).

3) When they get translucent , add the 3 tbs of ground paste prepared for curry.(step 3 in curry)

4) Saute till the raw smell is gone.

5) Add curry chicken (step 5 in curry) and fry for a while, till the mixture blends with chicken.

Tasty chicken curry and fry are ready.
My sister’s son love this chicken curry and said “Yummy yummy chicken for my tummy!!” . This is a typical kongu nadu chicken curry and fry. Let me know if you have tried this recipe.Enjoy!!


Milagu Sertha Kothamalli Podi – Curry powder

This curry powder will be used in many of my forth coming recipes, so will give you the recipe and method to prepare the same.


Coriander seeds – 1 kg
Red chilies – 200 gm
Cumin seeds – 25 gm
Pepper corn – 10 gm
Cinnamon + Clove + Fennel seeds –  25 gm


Dry roast all the ingredients separately except cinnamon, clove & fennel seeds. Grind to powder.

You can store this powder in freezer for longer shelf life and transfer to small container whenever needed. You may store in ordinary container outside freezer as well.

Seaweed & Sushi for this Sunday

Please don’t get carried away looking at this title… i didn’t cook seaweed and sushi this sunday, we went to a Japanese restaurant to have ’em. Unfortunately i haven’t yet mastered the skill of making sushi. 😉

When i went to a Japanese restaurant for the first time, i never had any idea of what a sushi or a sashimi was. After coming out of the restaurant i realized i didn’t have much taste for the pink ginger, soy sauce or wasabi.Though reluctant about eating raw fish , i did try again when i was in Miami. You know what…I really started liking sushi. The thought of Japanese people’s creativity in food did impress me a lot. Those beautiful concentric circles of sticky rice , nori and fish, come on ,who can deny their beauty.


This weekend we selected a Japanese restaurant based on the reviews from Google & Yahoo. Kabuto certainly turned out to be the one of the best. I am fond of sushi esp those rolled with fish eggs on the outside. Not a great fan a sashimi yet!! We also ordered a seaweed salad.The seaweed salad with sesame seeds looked slimy , but actually was crunchy & yummy !!


Hope you enjoyed few shots of Japanese cuisine, now tell me which country’s cuisine do you think had impressed you a lot.