Green chutney
               Coriander chutney
                                    Mint chutney

Ingredients

fresh mint leaves  – ½ bunch
coriander leaves  – ½ bunch
green chilli – 1
garlic – 1 pod
salt – 2 pinch or to taste
lemon juice – ½  tsp.
yoghurt – 2 tbsps.

Method

Wash leaves thoroughly and separate mint leaves from its stalks.  Put all the ingredients in a grinder and grind well into a smooth paste.  The chutney is ready to serve.

 This chutney can be stored as ice cubes.  Whenever you need the chutney you can put those cubes in room temperature and your fresh chutney is ready to use in few minutes. But don’t deforest or warm, which it may lose its freshness.

 

Varuthu Aracha Kozhi Curry

Varuthu Aracha Kozhi Curry

chicken - 1 kg

coconut - 3/4 cup (grated)
cinnamon – 3 pieces
cloves - 4 nos
cardamom - 2 nos
fennel seeds - 3/4 tsp

tomatoes - 2 nos

onion - 3 nos
green chillies - 5 nos
ginger-garlic paste - 2 tsps

turmeric powder - 1/4 tsp
red chilli powder - 1 1/2 tsps
coriander powder - 2 1/2 tsps


red chillies - 3 nos
curry leaves 2 strands
oil to saute
salt to taste (1 tsp)

Grind tomatoes to a soft paste.  Keep aside.

Dry fry coconut, cinnamon, cloves, cardamom, and fennel seeds, when it turns dark brown in colour, turn off the flame and let it cool, then grind to a soft paste and keep aside.

Heat oil in a pan, then add onion and green chillies and saute till it turns to a light brown color. Add ginger-garlic paste to it and stir for a minute or two.  Add turmeric powder, chilli powder, and coriander powder and again fry for a minute or two. Then add tomato paste and dried chillies, stir continuously till the oil oozes out.  At this point add chicken pieces with 1/2cup of water.  Mix it well with the gravy and cover and cook in a medium flame.  When the chicken is almost cooked, add coconut paste and curry leaves and let chicken cook fully.  It takes around 25-35 minutes to cook the chicken alone.

Now it s ready to serve.