Erode Thanni Kulambu

Name: Erode Thanni Kulambu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Kongu, India
Ingredients: 1 cup Coriander Seeds; 1 tbsp Cumin Seeds; 1 tbsp Chana Dal; 1 tbsp Urad Dal; 1 tbsp Raw Rice; 1 tbsp Black Pepper; 2-3 pieces Cinnamon; 3-4 pieces Cloves; 1/2 tsp Fennel Seeds; 15-20 nos Dry Red Chillies; 1 handful Curry Leaves; 150 g Small Onion (Shallots); 1 cup Grated Coconut; 3-4 tbsp Groundnut Oil; 1 kg Country Chicken; 1/2 tsp Turmeric Powder; to taste Crystal Salt; as required Water

A traditional, rustic Country Chicken (Nattu Kozhi) gravy from Erode made entirely without tomatoes, giving it a unique, watery, and highly flavorful…

Difficulty

Medium

Serves

4 people

Cook Time

50 min

From

Erode

Chef Note

Don't skip the asafoetida — it's the secret to digestion.

How to Make

9 Steps

Dry Masala Powder

1
Step 1
Heat a dry pan. Dry-roast the coriander seeds, cumin, chana dal, urad dal, raw rice, black pepper, cinnamon, cloves, and fennel seeds until fragrant.
2
Step 2
In the same pan, dry roast the dry red chillies and curry leaves. Let all ingredients cool and grind them into a fine powder.

Wet Masala Paste

3
Step 3
Heat a little oil, add 150g of small onions, and sauté until translucent. Add grated coconut and sauté well to remove raw moisture.
4
Step 4
Add the prepared Dry Masala Powder, mix well, and turn off the heat. Grind this mixture into a semi-fine paste.

Cooking Thanni Kulambu

5
Step 5
Heat 3-4 tbsp of peanut oil in a large vessel. Toss in a handful of whole small onions, broken red chillies, and curry leaves. Sauté well.
6
Step 6
Add the cleaned Nattu Kozhi (country chicken) pieces. Sauté thoroughly in the oil so the meat firms up.
7
Step 7
Add turmeric powder, crystal salt, and the ground Wet Masala Paste. Mix everything so the meat is coated.
8
Step 8
Pour in a generous amount of water for a thin, soupy consistency. Boil vigorously for 15-20 minutes until the chicken is tender.

Serving

9
Step 9
Once oil floats to the top and meat is tender, serve hot poured generously over white rice, idli, dosa, or parotta.

Serve hot with Appalam, Pickle & Thayir!

Best Served With

Hot rice, papad, and a spoon of ghee.

Nutrition

(per serving)

Calories420 kcal
Carbs65 g
Protein12 g
Fat12 g
Fiber4 g

Best Served With

Appalam
Pickle
Thayir (Curd)
Vathal
Roasted Papad

Storage Tips

Store in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water.

Recipe by

Pradeep M

Traditional Recipes

No reviews yet

Region

Kongu

Added by

Pradeep M

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