MASALA KOZHI KUZAMBU

ACCOMPANIMENTS FOR THE AAPPAM:
II.MASALA KOZHI KUZAMBU.
Ingredients:
onions‐2[thinly sliced]
tomatoes‐1 cup[nicely cut]
chicken‐1kilo[cleaned,washed and cut into very small pieces]
coriander powder‐2sps
chilli powder‐2sps
ginger paste‐1tbsp
garlic paste‐1tbsp
Masala‐I[grind 4tbsp shredded coconut,aniseed 1sp,and 1 onion with a
little water to a thick paste]
Masala‐2[grind 2 bay leaves,1½sp kuskus and 1sp aniseed to a fine powder]
For tampering:
onion‐1[cut into very small pieces],1sp aniseed powder,curry leaves‐ a
handful,coriander leaves‐a handful, 2tbsps oil.
turmeric powder‐1sp
enough salt to taste
oil‐3 or 4 tbsps
Method:Heat a kadai with the oil. Add the onion and the tomatoes. When
the are well cooked and the oil comes on the top, add all the powders
including the masalaII.Fry them for a few minutes under medium fire.
Then add the ginger and garlic pastes. After a few minutes add the
masdala‐I,enough salt,the chicken pieces and 2 cups of water and mix
well.More water can be added according to the concictency of the
kuzambu. Cover the lid and cook until the chicken pieces are well cooked
and nice aroma floats on the air.The kuzambu must not be very thick. Now
heat a small kadai and pour the oil. Fry the onions to a brown colour, then
add the aniseed powder and mix well.Then add the curry leaves and the
coriander leaves and fry for a minute. Now pour it over the kuzambu and
mix well. Keep the kuzambu for a few minutes on a very slow fire and
then take it off from the fire. serve the chicken kuzambu with hot
aappams!