Kongu Kari Kuzhambu

Method

1. 1

   Marinate meat: Cut 750g chicken or mutton into medium pieces. Mix with 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, 1 tsp turmeric, 2 tbsp yogurt and salt. Marinate 1 hour.

2. 2

   Make Kongu masala: The Kongu region (Coimbatore / Erode area) uses a distinctive spice blend. Dry roast 1 tbsp coriander seeds, 1 tsp black pepper, 1 tsp cumin, 4 dried red chillies and 1 tbsp fresh grated coconut. Grind fine.

3. 3

   Fry shallots: Heat 3 tbsp sesame oil. Add 2 cups finely sliced shallots and fry on medium heat 12-15 minutes until deep golden.

4. 4

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 10 minutes until oil separates.

5. 5

   Add Kongu masala: Add the freshly ground Kongu masala powder and 1.5 tsp red chilli powder. Fry 3 minutes.

6. 6

   Add marinated meat: Add meat with all marinade. Toss on high heat 8-10 minutes until sealed.

7. 7

   Add water: Add 1 cup warm water. Bring to a boil.

8. 8

   Cook covered: Simmer on medium-low heat 20-25 minutes until meat is very tender.

9. 9

   Thicken: Uncover and cook 8-10 minutes until the kuzhambu is thick and dark.

10. 10

    Serve: Add 1 tsp sesame oil and adjust salt. Kongu kari kuzhambu has the distinctive flavour of the Kongu region. Serve with steamed rice or parotta.