Get Cooking: Kozhi Kurumolagu Fry And Thiyal

Get Cooking: Kozhi Kurumolagu Fry And Thiyal

Kozhi Kurumolagu Fry is a delicious Kerala style pepper chicken made with juicy and tender chicken legs along with flavourful Indian spices. This is a perfect side dish served with rice. Thiyal is another tasty kerala dish prepared with fried coconut and aromatic spices, and it is served with rice. A chef from Taj Banjara has shared these two mouth-watering delicacies of Kerala.

Kozhi Kurumolagu Fry

Ingredients
Chicken legs (halved) 
Egg (beaten with ¼ cup water) 
Rice flour      
Oil       
For the marinade:
Ground coriander  
Chilli powder 
Turmeric powder  
Garlic paste 
Lime juice 
Salt
Curry leaves (chopped)
Black peppercorn (ground)
Qty
6
1
1 cup
for deep frying

1 tbsp
1 tsp
1 tsp
1 tsp
1 tbsp
1 tsp
1 tbsp
2 tbsp

Instructions:

  1. Dry the chicken with paper towels.
  2. Mix the marinade ingredients into a paste and rub onto chicken pieces.
  3. Steam chicken for 5-8 minutes.
  4. Place the beaten egg mixture in a shallow bowl, and rice flour in another. Dip each piece of chicken into egg mixture, then coat with rice flour.
  5. Heat oil and deep-fry till crisp and golden.
  6. Serve hot.

 

Ingredients 
Fresh coconut (grated)
Fresh ginger (grated)
Garlic (crushed)  
Red chilli (halved) 
Black peppercorns 
Turmeric powder
Water      
Oil  
Whole shallots (peeled)    
Curry leaves    
Tamarind paste   
Salt            
Qty
 ½ cup
 ½ tsp
1 tsp
10
6
 ½ tsp
1½ cup
2 tsp
2 cups
8
 ¼ cup
1 tsp

Instructions:

  1. Dry-roast the coconut on medium heat, stirring continuously. When dark brown, add ginger and garlic. Continue stirring.
  2. Stir in eight of the red chillies, peppercorns and turmeric. Remove from heat immediately. Set aside to cool.
  3. Once cool, grind with ½ cup water to make a fine paste.
  4. Heat oil in a skillet. Fry shallots till soft and transparent.
  5. Add curry leaves and remaining red chillies. Stir and add the coconut paste. Continue cooking till oil rises to the top.
  6. Add tamarind paste, salt, and a cup of water. Cook till the mixture thickens.
  7. Garnish, and serve hot.