Chicken Kuruma

Coconut - 1/4 cup

Green Chilli - 2 Fennel Seeds - 1 tsp Turmeric - 1 tsp

Chilli powder - 1 tsp Coriander powder - 2 tsp Oil - 2 tbsp.

Bayleaf - 1 Cinnamon - a small pc

Clove - 4 Cardamom - 2 Curry Leaves

Onion - 1, chopped

Ginger Garlic paste - 1 tsp

Tomato - 1, chopped Chicken - 1 lb.

Salt

In a blender add the Coconut along with Green Chilli, Fennel seeds, Chilli powder and Coriander powder. Grind this mixture to a smooth paste.

Heat Oil in a pressure cooker. Temper Whole Garam Masala and Curry leaves.

Add Onion and sauté until translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Now add the Chicken along with required Salt and sauté for about 5 min. Add 1 cup Water and pressure cook for 10 min in medium flame.

Release the pressure and add the ground Coconut paste and bring to a boil until Oil starts oozing from the gravy.

Serve hot with Rice/Chapathi.

Coconut Chutney

Coconut - 1 cup, grated

Roasted Channa Dhal - 1/4 cup

Green Chilli - 4

Tamarind - a small pc.

Cumin seeds - 1 tsp

Ginger - a small pc.

Garlic - 2 cloves

Cilantro (optional)

Salt

For Tempering:

Oil - 1 tbsp.

Mustard - 1 tsp

Urad Dhal - 1/2 tsp

Asafetida - 1/8 tsp

Shallots - 1, chopped

Curry Leaves

Red Chilli - 2

In a blender add the Coconut along with roasted Channa Dhal, Green Chilli, Tamarind, Cilantro (optional), Ginger, Garlic and required Salt. Grind this mixture to a fine paste and keep aside.

Temper Mustard, Urad Dhal, Asafetida, Shallots, Curry Leaves and Red Chilli in hot Oil and add to the above Chutney.

Idiyappam

Idiyappam Rice Flour - 1 1/2 cup

Salt

Oil

In a bowl add the Rice flour along with required Salt and keep aside.

Bring 3 cups of Water to a rolling boil.

Add the Water little by little to the Rice flour kneading simultaneously until all the Flour is moistened and cooked through. Allow the Dough to cool down for a while. When the Dough is warm enough to handle knead the dough to a smooth texture with no cracks.

Grease the Idiyappam plates with Oil and keep aside.

Fill the Idiyappam press with 3/4 of the prepared Dough. Squeeze the Dough onto the greased plates in large circles.

Stack the plates on an Idiyappam stand and steam for about 6 min. Remove from heat and transfer to serving plates.

Serve with Coconut based Gravies or just Coconut Milk.