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Monday, 31 December 2012

Authentic Thanjavur Chicken Gravy (Thanjavur Podi Kozhi Kulambu)

Chicken 500 gms
Onion sliced thinly 3
Tomato ripen 3
Fennel seeds 1 tsp
Ginger garlic paste 2 tsp
Curry leaf 2 sprigs
Turmeric powder ½ tsp
Chilli powder 1 tsp
Coconut grated ¼ cup
Salt and oil as required
To grind
Fennel seeds 2 tsp
Cumin seeds 2 tsp
Pepper corns 2 tsp
Coriander seeds 3 tsp
Dry red chilli 10
Parboiled rice 2 tsp
Dry roast above ingredients and grind coarsely into powder
1.      Grind coconut and ½ tsp of fennel seeds into smooth paste
2.      In a pan add oil, ½ tsp of fennel seeds, curry leaf, onion and ginger garlic paste. Sauté well until onions are transparent
3.      Add tomato, salt, turmeric powder and chilli powder
4.      Sauté till oil oozes out and tomatoes blend well
5.      Add chicken and sauté till it turns white
6.      Add coconut paste, ground powder  and water
7.      Add water to make your desired consistency of gravy
8.      Allow it to cook
9.      Once done, adjust for your spice level(adjust ground powder as per your needs)
Serve with piping hot rice
Perfect with rice
Also goes with Indian breads


  1. Thanks for the post. I tried it .. BTW how this name "Podi Kozhi Kulambu" ??

  2. podi means powder, we r grnding here a special powder for the gravy tats y.. thanx for trying out