Best with Appalam & Thayir!
Grandma Tip
Use only freshly pressed gingelly oil for that real Tamil aroma.
Erode Varamilagai Kozhi Varuval
Erode Varamilagai Kozhi Varuval
Traditional Kongu style spicy chicken slow-cooked with roasted dry red chillies and peanut oil.
Difficulty
Serves
Cook Time
From
Chef Note
Don't skip the asafoetida — it's the secret to digestion.
How to Make
6 Steps- 1Step 1
Heat a generous amount of peanut oil in a heavy-bottomed pot or kadai. Using peanut oil gives the authentic flavor.
- 2Step 2
Add the shallots and fry them continuously until they turn a deep golden brown and release a fragrant aroma.
- 3Step 3
Drop in the whole dry red chilies, immediately followed by the chicken pieces.
- 4Step 4
Add salt to taste and turmeric powder. Mix thoroughly so the meat is well-coated in the oil and spices.
- 5Step 5
Pour enough water to allow the chicken to cook through, then cover the pot with a lid.
- 6Step 6
Let it slow cook for about an hour. The red chilies will soften and infuse the chicken with rich, spicy flavor.
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
Namma Samayal Team
Traditional Recipes
Region
Kongu
AI Crafted
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