Sunday, 12 July 2015

Kundapura kozhi chaaru

    This morning, I was going through my recipe diary.  Initially, when I started to cook, I had this habit of writing down all interesting recipes from TV program.  As week-end special, we always have chicken- so when particular page read, ' Kundapur kozhi chaaru' I got very excited!  All ingredients mentioned was handy at home, so tried these for this week's CCC Challenge.

Kundapura kozhi chaaru is an regional speciality from Karnataka, in a place called, 'Kondapur'.  This curry is more like an soup.  Yes, chaaru is an equivalent term for, 'rasam' in tamil.  This soupy broth is best when served with rice.  This recipe also, involves in an special masala, that imparts an fresh taste to this curry.  To, top this coconut oil and curry leaves added an mystique flavour that circulated the entire home.  Do try this and let us know :)

Preparation time:  15 minutes
Cooking time:  1 hour
Serves: 4

Ingredients required

For the Kundapura masala:
  • 6 cloves
  • 2 tsp black peppercorn
  • 1/2 tsp cumin seeds
  • 3 cinnamon sticks
  • 2 tsp dhanya
  • 6 whole red chillies
  • 5-6 curry leaves
  • 1/2 cup, tightly packed, grated coconut

To temper:
  • 4 tbspn of coconut oil
  • 1/2 tsp whole cumin seeds
  • 10 curry leaves

  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped tomatos
  • 600 gm chicken (with bones)
  • Salt, to taste
  • Water, as required

To garnish: 
  • Ginger juliennes
  • Fried curry leaves


Clean and wash chicken pieces, keep them aside.  Then, dry roast all ingredients under kundapura masala.  Cool and grind them with water, as required.

Heat coconut oil in an pan.  

Add cumin seeds and curry leaves, let them sizzle for few seconds.  

Now add onions and saute them.

When onions turn slightly brown, add tomatos.  Saute them for an minute or two.  

This is followed by adding chicken, kundapura masala paste, salt and one cup of water.  

Cover and cook till chicken is done and oil sizzles to the surface.  Garnish with ginger and curry leaves.  

Serve hot with rice.  Enjoy :)

Linking this to CCC Challenge by Srivalli

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