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Chicken Gravy for Idly and Dosa / Kozhi Kulambu for Idly and Dosa

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I don’t usually make idly for dinner but due to the onset of summer it took just few hours to ferment the batter instead of the usual 10 to 15 long hours. So the freshly fermented batter tempted me to make idlies for dinner.

As it was Sunday, I cooked chicken gravy to go with it. This recipe for chicken gravy is by MIL and she used to make it every Sunday or when we visit her for breakfast and the leftover would be served with lunch. But this recipe works great with idly/dosa.

Basic Information:

Preparation time: 15 minutes

Cooking Time: 45 minutes

Serves: 4

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Ingredients:

For Chicken Gravy:

Oil – 2 tbsp

Fennel seeds – ½ tsp

Bay leaf – 1

Star anise – 1

Cardamom – 2

Cloves – 3

Cinnamon – 2 inch

Onion – 1 cup, chopped

Ginger garlic paste – 1 and ½ tbsp

Tomato – 1 cup, chopped

Red chilli powder – 2 tsp

Coriander powder – 2 tsp

Turmeric powder – ¼ tsp

Salt – to taste

Chicken – ½ kg Water – ¾ cup to 1 cup

Coriander leaves – 1 tbsp, for garnishing

For Grinding:

Coconut – ¼ cup

Rice flour – 1 tbsp

Water – ¼ cup

Video Recipe:

Method with step by step pictures:



1) Cut the chicken into pieces and wash it well. chop onion, tomato and prepare ginger garlic paste.

2) Heat oil in the pressure cooker. Add all the spices (fennel seeds, bay leaf, star anise, cardamom, cloves and cinnamon) one by one. Allow the spices to splutter.

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3) Add onion and saute till the onion becomes soft and translucent.

4) Add the ginger garlic paste. Saute it well.

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5) Add the tomato and cook till it becomes mushy.

6) Add red chilli powder, coriander powder and turmeric powder one by one. Stir well and let it be in low flame till the oil oozes out of the gravy.

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7) Then, add the chicken pieces, salt to taste and 3/4 cup of water. Mix well and cover it using a lid.

8) Pressure cook it for 3 whistles. Wait for the steam to suppress completely and then open the lid.

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9) Grind coconut and rice flour together with 1/4 cup of water into a smooth paste.

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10) Add this paste to the gravy. Mix well and allow it to boil.

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11) Boil till the desired consistency is reached. Adjust water according to your personal preference.

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12) Towards the end, garnish with chopped fresh coriander leaves.

Serving Suggestion:

1) Best to be served with idly and dosa for breakfast/dinner as a sidedish.

2) It can also be served for rice for lunch as a side dish.

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Notes:

1) Increase or decrease the water quantity based on your personal preference.

2) Use only fresh coconut and ginger garlic paste for the perfect taste, flavor and texture.

3) Rice flour act as a thickening agent and due to this, the gravy tend to become thick when it cools down. so, choose the consistency accordingly.

4) Both Chicken with bone and without bone work well for this recipe.

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