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Kongu Kozhi VaruvalMadrasi is your city guide to Chennai India. From automobiles to education, from latest cars to travel, you will find it here. Look up the Chennai city portal with a difference! Check out some delicious recipes from South India. Our recipe section at Madrasi promises to get your tastebuds tingling with typical dishes from all over Tamil Nadu and South India. |
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South Indian Recipe
Garlic Rasam
Avial
Stuffed Brinjal
Vatha Kuzhambu
Kaikari Perattal
Kongunad Sandhavai
Tomato Kurma
Curd Vadai
Vermicelli Payasam
Rava Kesari
Badam Cake
Chakkara Pongal
Carrot Halwa
Chicken Kuzhambu
Chicken Varuval
Chicken Biryani
Pepper chicken
Fish Kuzhumbu
Liver fry
Mutton chops
Mutton Kebab
Mutton Keema
Mutton Paaya - Aatukal Paaya
Mutton sukka
Chettinad Chicken
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Chicken VaruvalKongu Kozhi Varuval - Coimbatore type Chicken dry roast in English, is one of the most popular Non-vegetarian dishes from Tamil Nadu. Dry Chicken roast has many variations - Kongu - Coimbatore type they add grated coconut ( probably influenced by the West coast Kerala and Mangalorean habit of using coconut) and Chettinad type - where they add more roasted spices (Masala). Here this Chicken Varuval has masala floating to the top. For extra flavor, add curry leaves fried crisp in ghee on top. The curry leaves and the fresh green coriander leaves accentuate the aroma and texture. Chef's Tip: As in all things, select fresh ingredients for the best results. Chicken needs to be from a young bird. Roast the spices for the masala dry in a wide Kadai (wok) for a few minutes to bring out the flavor. Ingredients: Grind together the grated coconut and coriander leaves into a paste and keep it aside. Grind peppercorns, red chilies, onions and turmeric powder and keep it aside. Heat ghee in a pan and ad the onions paste and cook until raw smell goes off. Add the coconut paste and chicken pieces to the pan. Stir them continuously, close the pan and cook for 20 minutes on low flame. Add tomatoes, sprinkle water if required and mix the contents thoroughly and cook for another ten minutes. Cook until the chicken gets tender. Garnish with coriander leaves. |
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