country chicken/nattu kozhi salna(virudhanagar style)

country chicken/nattu kozhi salna(virudhanagar style)


Country chicken             -750 g
shallots                           -20
tomato                            -1
garlic cloves                   -4
ginger                             -1 inch
curry leaves                    -few
poppy seeds                    -1 1/2 tsp
coriander seeds               -1 tbsp
cumin seeds                    -1 tsp
red chili                          -7
cinnamon                       -1/2 inch
cloves                             -2
fennel seeds                   -1 tsp
salt                                -to taste
chili powder                  -1/2 tsp
turmeric                        -1/2 tsp
sesame oil                     -2-3 tbsp.

for grinding:

shredded coconut          -4 tbsp
whole cashews              -5



  • In a pan heat oil and add cinnamon ,cloves and fennel seeds

  • Fry ginger pieces, garlic cloves, curry leaves and red chilies.

  • After a minute add coriander seeds, cumin seeds , poppy seeds.

  • Follow it with chopped shallots

  • Put tomatoes add adequate salt

  • When the tomatoes becomes mushy allow it to cool off and blend it into a smooth paste. keep it aside. This is the first paste.

  • Also blend the ingredients given for grinding into a fine paste separately adding  required water. This is the second paste.

  • In a pressure cooker heat oil and add the first paste and cook for few minutes.

  • Add the cut country chicken/ nattu kozhi pieces.Put salt, turmeric and chili powder.

  • Add 2-3 cups of water and pressure cook for 4 -6 whistles.

  • Once the pressure goes off open the lid add the second paste .

  • Add in few chopped curry leaves.

  • Again pressure cook for 2 more whistles.
  • Once the pressure goes off open the lid.the salna is ready.

  • Serve over rice/idli/paratha/dosa

  • Serves  6

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