ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

     Kongu Nadu, the Land of Nectar - surrounded by Mountains, is a region comprising of Coimbatore, Tirupur, Erode, Pollachi, Udumalpet, Kangeyam, Avinasi, Palladam, Palani, Mettur, Karur, Salem, Athur, Namakkal, Dharapuram, hope I didn't miss any.a land comprising of  Coimbatore.  In spite of the long overturn of history with different invasion & rulers, Kongu Nadu was able to maintain its unique identity and Cuisine. This fertile area was blessed with its richness by Bhavani, Noyyal & Amaravathi Rivers.  Kongu Cuisine as such reflects the richness of the land and the uniqueness of the people.
     Kongunadu Cuisine stands apart for its tight-knit culinary traditions and cornucopia of fine ingredients & authentic tastes. We can find extensive usage of Coconut & Copra(dried coconut), Lentils, Millets, Groundnut, Sesame Seeds, Turmeric etc., in the Cuisine.  Most of the dishes use freshly ground spices.  When talking about Culinary innovations, special mention goes to Panchamritham, a combination of 5 ingredients like Banana, Dates, Grapes, Honey & Cane Sugar along with Ghee. In Kongu Cuisine, the traditional method of making Ghee uses Drumstick Leaves & Curry Leaves.  Dishes like Pathaneer Halwa, Pathaneer Payasam & Elaneer(Tender Coconut) Payasam are unique to the region.
     When talking about Elaneer Payasam, it is a delectable concoction prepared with Tender Coconut Shavings as a base in Tender Coconut Water, Cow's Milk & it can be sweetened with Sugar/Rock Sugar.  It has a mild texture with extraordinary aroma of fresh Coconut Shavings.  This simple and mildly sweet dessert is unique to Kongu Cuisine. If you are craving for something light but a flavourful dessert, then this Payasam is sure to appease your senses.
 

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Cuisine - Kongu Cuisine (South India)
Recipe Type - Pradhaman/Payasam, Dessert
Difficulty - Easy
Serves - 4- 6
Author - SM

Preparation Time - 15-25 Minutes
Cooking Time - 20 -30 Minutes

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HOW TO COOK ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

INGREDIENTS:

Tender Coconut Shavings - 11/2 Cup
Tender Coconut Water(Elaneer) - 1 Cup
Milk - 4 Cups
Condensed Milk - 1/2 Cup
Cardamom - 2 -3 Pods.

METHOD:

• Grind half the amount of Tender Coconut Shavings along with 1/4 Cup of Tender Coconut Water & Cardamom Pods into a fine Paste & keep it aside. 
• Cut the remaining Coconut Shavings into small pieces and keep it aside.
• Mix the ground paste along with Milk & remaining Tender Coconut Water.
• Mix the ingredients until well combined, make sure there are no lumps.
• Boil this mixture on a heavy-bottomed pan/Uruli.
• Cook this on a low flame stirring continuously for few minutes.
• Pour in the Condensed Milk, small pieces of Coconut Shavings and give a quick stir.
• Boil this on a low flame stirring it occasionally until Elaneer Payasam reaches the desired consistency.
• Switch off the flame.
• Serve Elaneer Payasam hot or cold.  Tastes better when cold/refrigerated.

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ELANEER/KARIKKU PAYASAM - TENDER COCONUT PAYASAM

NOTES :

• Use slightly thick Tender Coconut Shavings for this recipe.
• Adjust the sweetness to suit your preference.
• Adding Cardamom is purely optional.
• I have not added Cashew Nuts & Raisins roasted in Ghee in Elaneer Payasam. Can add it if you prefer.
• Can substitute condensed milk with add 1/3 Cup of Sugar & additional 1 Cup of Milk.

KOLLU/HORSE GRAM THUVAIYAL

    
     Kollu/Horse Gram Thuvaiyal/Thogayal is a simple Lentil Chutney prepared with Horse Gram, Dry Red Chillies, Coconut and some seasonings.  This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams.  Kollu/Horse Gram Thuvaiyal is a traditional South Indian Dish unique to Kongu Cuisine.  It is very light to the stomach, aids digestion and it caters a wide range of health benefits.
     Kollu/Horse Gram Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu.  Serve steaming hot Rice and this wonderfully flavoured Kollu/Horse Gram Thuvaiyal with a drizzle of melted Ghee.  The texture of this Thuvaiyal/Thogayal along with rice, ghee and accentuating aroma imparted from well-roasted Horse Gram leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes.  Kollu Thovaiyal can be served as one dish in a virundhu.
     Kollu/Horse Gram is one legume used extensively in  Kongu Cuisine and we can find quite a number of recipes like Kollu Masiyal, Kollu Rasam, Kollu Paruppu Sundal, Kollu Chutney, Kollu Thuvaiyal, Kollu Kurma Kollu Paruppu Podi and so on...   Kollu Thuvaiyal recipe is similar to Paruppu Thogayal and Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.  Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Kollu/Horse Gram Thuvaiyal tasty and nutritious.  Kollu/Horse Gram Thuvaiyal can be ground in a mixer-grinder or in a small blender jar/coffee grinder.  Add very little or no water while grinding this Thuvaiyal. I have added Garlic Cloves and Asafoetida to cut down the gastric effect from the Dhal.

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Cuisine - Kongu Cuisine(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

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INGREDIENTS :

Horse Gram - 1/3 Cup
Coconut - 1/4 Cup
Dry Red Chillies - 6 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

 

 METHOD :

• Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Horse Gram and roast it until they turn into slightly golden brown in colour and aromatic, on a very low flame.
• Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
• Saute on a very low flame until they turn dry.
• Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Asafoetida Powder to the above and give a quick stir.
• Switch off the flame and allow this mixture to cool.
• Grind Horse Gram/Kollu Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
• Do not add water while grinding. Kollu Thuvaiyal.
• Kollu Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
• Goes well with Dosa, Idli and Uthappam too.

 

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NOTES :

• Can also do use coconut slices in the recipe.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
• If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
• Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
• Care should be taken not to burn the ingredients, which would spoil the taste of the Kollu /Horse GramThuvaiyal.
• This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
• Adding Garlic Cloves & Asafoetida to the  Kollu Thuvaiyal is truly optional.

KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

     Rice served with a simple Lentil Curry is always a hit at home.  My husband is an ardent fan of Dhals, Beans & Pulses that anything cooked with these ingredients is devoured silently.  Seeing his contented expression after eating such dishes makes me immensely satisfied & pleased.  He would be happy to eat such dishes daily. Me, on the other hand, is right opposite to this nature and the irony is that even I am asked to add Green Gram/Moong Dhal into my daily diet by my Ayurvedic Physician, but still I always find some excuse to avoid frequenting the dishes.
    These simple mashed Dhal Recipes commonly prepared with Tuvar Dhal, Green Gram, Moong Dhal are perfect for Lunch and goes hand in hand with Rice.  Serve it with a drizzle of Ghee for a wonderful experience.  Mashed Green Gram yields a rich & creamy texture while mixed up with Rice and Ghee, with an added advantage of being nutritious and healthy.  Green Moong Bean & Yellow Moong Dhal can be induced into your daily diet, which is considered to be power packed proteins with loads of medicinal values.
      Summer is especially a period of time where we all try to cool down our body with various methods.  Eating food which cools down your system is one best way to fight the heat.  Green Gram/Moong Dhal is an ingredient which serves best for the purpose.  So try this Coimbatore Style recipe with Green Gram.
      This is a Kongu Style Kandanja Pachai Payaru recipe which I learned from my Maid, Hamsakka.  I have already posted another Kongu style Kadanja Keerai recipe which is also her speciality.  Kadanja Paruppu/Pacha Payar recipes are simple and quick fix recipes. Addition of simple seasonings and Gingelly Oil(Sesame Oil) makes this Kadanja Pacha Payar unique to Kongu Cuisine.


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Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Low
Difficulty - Easy
Serves - 2 -3
Author - SM


Soaking Time - 1 Hour/Overnight
Preparation Time - 5 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

Green Gram - Pachai Payaru

 

INGREDIENTS:

Green Moong Bean - 1/2 Cup
Shallots - 7-8 Nos.
Garlic - 2-3 Cloves
Green Chillies - 2 Nos.
Curry Leaves - a Sprig
Cumin Seeds - 1/2 Teaspoon
Gingelly Oil - 1 Tablespoon
Salt - To Taste

METHOD:

• Clean, Wash & Soak Green Moong Bean for about 1 hour.
• Once soaked drain and discard the water.
• Pour in 11/2 Cups of Water to the Green Gram and pressure cook on high flame for 3 Whistles.
• Reduce the flame to low and cook for another 3-4 Whistles.
• Switch off the flame and allow the pressure to release.
• Once cooked, add Salt to the Green Gram and mash it up with a Wooden Churner/Wooden Ladle.
• Meanwhile, heat Gingelly Oil in a Pan.
• Splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds which will alter the taste of the dish.
• Immediately add roughly chopped Shallots, Garlic Cloves, Green Chillies slit into two and Curry Leaves.
• Saute it on a medium flame until Shallots turn translucent.
• Pour in the Mashed Green Gram to the tempering and give a quick stir.
• Mix it thoroughly using a Wooden Churner/ladle until all the ingredients are mashed and well combined.
• Switch off the flame.
• Serve Kongu Style Kadanja Pachai Payaru hot along with steaming hot Rice and a hearty drizzle of Ghee.

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NOTES :

• Soaking Green Gram quickens the cooking time.
• Soak it for at least 1 hour.  Can soak it overnight too.
• I have cooked Green Gram in a Pressure Cooker.  Alternatively, it can be cooked in a Saucepan.
• Green Gram should be slightly overcooked for this recipe.
• I have mashed the Green Grams with a Wooden Ladle. Alternatively, it can be ground(give it a quick pulse) in a Mixer/Blender/Food Processor.
• Adjust the number of Green Chillies to suit your spice level.
• Can use any type of Vegetable oil to cook this mashed Green Gram Recipe.

     Broken Wheat Upma /Samba Gothumai Rava Upma is a classic dish which can be cooked in minutes. As in White Rava Upma, we don't need to dry roast the Semolina for this recipe. The amount of water used to cook Broken Wheat plays a major role in the texture of this Upma. Broken Wheat Upma should be soft, well-cooked, yet it should not turn mushy. The right ingredients and perfect seasonings add delight to this humble dish.  Serve Gothumai Rava Upma with Sambar, Coconut Chutney or any other Curry of your choice.  Car pair it up with Curd/Yogurt.  For a Sweeter Tooth combine it with a sprinkle of Sugar or a Banana.
     I would say, Samba Gothumai Rava Upma with Curd is an utter treat.  It is during my childhood days, I encountered an incident where they served this Upma with a scoop of Curd in a Wedding. I was sceptical about the idea because I was clueless that it can be paired up this way. Me and my friend Kala, both of us were sitting next to each other in the Pandhi, shared a knowing look, stealthily avoided the Curd and had this Upma.  It was during my College days, I literally got the taste for the combination.  Thanks to my friend Swetha, who helped me identify the real taste of the dish.  Knowing my love for the combination she made sure to bring me a box of this Samba Gothumai Rava Upma with Curd topped with a slice of Lemon Pickle, whenever they prepared this Upma at her home. 
     When we live outside India we get into a mode where love for our own food peeps out from our mind now and then. Samba Gothumai Upma is one main dish in the list.  During our initial days in Malaysia, I searched in vain through all the Indian stores.  It is very hard to find this Broken Wheat Rava in Malaysia, (but recently I found that it is available in an Indian store in Brickfields, Kuala Lumpur). Needless to say, I grabbed a packet.  On the long run, I have filtered to the core and have scrutinized hardly with lot many items which I buy from India.  But even to date Samba Gothumai Rava is one main item I write it up in my to-buy list from India(Coimbatore) next to Kerala Rose Matta Rice.
     Upma is a dish which usually takes a back seat in most of the households or as an instant recipe. Upma comes as a rescue dish when Restaurants get overcrowded and all their tiffin items are finished up, even Dosa Batter. I remember such an occasion in Coimbatore Annapoorna, though they serve Upmas as one of their regular tiffin items.  They served Rava Pongal and Gothumai Rava Upma that day and when asked they said all other tiffin items were over because it was a crowded day.  Even a scene from K.Balachander's Tamil movie 'Azhagan', there comes a dialogue similar to the above instance. So is the simplicity & proximity of this Samba Gothumai Rava Upma.

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Cuisine - Kongu Cuisine(South Indian)
Course - Main Course
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 20 - 30 Minutes


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HOW TO COOK BROKEN WHEAT UPMA 

 SAMBA GOTHUMAI RAVA UPMA

BROKEN WHEAT UPMA - SAMBA GOTHUMAI RAVA UPMA

INGREDIENTS :

Broken Wheat Rava / Dhalia/Gothumai Ravai - 2 Cups
Onion - 1 No.
Green Chillies - 3-4 Nos.
Ginger - 1/2" Piece
Garlic - 2 Cloves(Optional)
Curry Leaves - 1 Sprig
Mustard - 1 Tspn
Urad Dhal / Black Gram Dhal - 2 Tspn.
Bengal Gram Dhal - 1 Tspn
Dry Red Chillies - 2 Nos.
Ghee/ Oil - 3 Tbspns
Water - 5-6  Cups
Salt - To Taste

METHOD:

• Chop Onions, Green Chillies, Garlic and Ginger.
• Heat Ghee in a pan, splutter Mustard seeds, fry Bengal Gram Dhal, Urad dhal until they turn into light golden brown in colour.
• Add Dry Red Chillies to the above and give a quick stir.
• Saute Onions, Green Chillies, Ginger, Garlic and Curry Leaves, until Onions turn translucent.
• Pour 5- 6 Cups of Water into the pan and boil.
• Add Salt to taste.
• When Water starts to boil, lower the flame, add a tablespoon of Ghee or oil into it and give a quick stir.
• Slowly add Broken Wheat Rava/Dhalia/Gothumai Rava in small batches.
• Stir continuously while adding the Broken Wheat Rava into the boiling water.
• Mix well and close the pan.
• Leave it on a low flame for 3-4 minutes or until the mixture turns slightly thicker.
• Add some ghee(optional) and stir it at regular intervals.
• Cook on a very low flame until Broken Wheat Rava turns soft.
• Serve Broken Wheat Rava /Gothumai Rava Upma hot with any Chutney, Sambar or any preferred Curries.  Goes well with Curd/Yogurt too.
• Can eat with Sugar sprinkled over it or add some mashed Bananas for a sweet treat.

NOTES :

• The right amount of Water plays a major role in the texture of Broken Wheat Rava/Gothumai Rava Upma. Adjust accordingly.
• Can add a few drops of lemon juice, if you prefer a slight tanginess in your Broken Wheat Rava/Gothumai Rava Upma.
• Can also add vegetables like Carrot, Beans or Peas to this Upma.
• If adding Vegetables add them immediately after sauteing the Onions, and let the vegetable turn soft, before adding water.
• Can add few teaspoons of Ghee to Broken Wheat Rava/Gothumai Rava Upma., at the final stage too.
• Adding Ghee to Broken Wheat Rava/Gothumai Rava Upma gives a nice flavour and texture to the dish.  Can substitute it with Vegetable Oil too.

RAGI VADAI

     Ragi Vadai is a speciality from Kongu Cuisine. A popular tea time snack - Ragi Vadai is prepared with Ragi Flour, Crushed Peanuts & Roasted Gram Dhal(Pottukadalai), Onions, Green Chillies and mild spices. Ragi Vadai serves as an aromatic, tasty and nutritious snack.  This is an authentic snack of Kongu Cuisine. I would say Ragi Vadai would be one prominent snack any Coimbatorean would have grown up with.
     My husband loves this Ragi Vadai.  He always says that a street vendor sells these Ragi Vadai near his college.  Recently while I was talking to my friend Sangeetha in Coimbatore she said, was busy making Ragi Vadai for an evening snack, and there you go with your instincts.  I immediately cooked up Ragi Vadai.
     You can literally call this recipe - a Vadai/Pakoda.  The skill is to just shape it as you like. Shape up the Ragi Dough, as for a Vadai or just drop it as small pieces into the oil, what you yield would be an addictive snack with a long-lasting taste. I was quite sceptical about the colour of Ragi Vadai when I was a kid, the dark burnt-like colour of these fritters can really fool your senses.
      I usually add roasted and slightly crushed Peanuts and Pottukadalai(Roasted Gram Dhal) to the Ragi Flour.  This will give a crunchy texture to the Vadai, otherwise, I feel the Ragi Vadais soft and chewy.

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Cuisine - Kongu Cuisine(South Indian)
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Yields - 12 - 15 Ragi Vadais
Author - SM


Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes


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HOW TO MAKE RAGI VADAI

INGREDIENTS :

Ragi Flour - 1 Cup
Roasted Peanuts - 1/4 Cup
Roasted Gram Dhal(Pottukadalai) - 2 Tbspn
Onion - 1 No.
Green Chillies - 2-3 Nos.
Ginger - a small Piece
Curry Leaves - a Sprig
Coriander Leaves - few
Fennel Seeds - 1/8 Tspn (Optional)
Salt - To Taste
Hot Oil - 1 Tspn

To Deep Fry :

Oil

METHOD :

• In a small Blender Jar, crush the Roasted Peanuts and 1 tablespoon of Pottukadalai into a coarse Powder and keep it aside.
• In a Bowl, add in the Ragi Flour along with the Coarsely ground Peanuts and Pottukadalai.
• Add finely chopped Onions, Green Chillies, Ginger, Curry Leaves and Coriander Leaves to the Ragi Flour mix along with a dash of Salt.
• Add the remaining Pottukadalai ( no need to grind) to the Flour mix.
• Pour in the Hot Oil to the above & Mix well.
• Sprinkle a little bit of Water, just enough to moisten up the flour mix.
• Loosely knead the flour into a stiff dough.
• Heat Oil in a Deep pan, allow the oil to smoke-off.
• Reduce the flame to Medium.
• Shape small flat Vadais out of the Ragi Dough.
• Carefully drop few Ragi Vadais at a time into the hot oil.
• Deep fry the Ragi Vadais, on a medium flame for about 2-3 Minutes.
• Flipping it once, fry on the other side of the Ragi Vadai until it turns crispy and the sizzling sound stops.
• Once done, remove the Ragi Vadais from Oil with a slotted spoon.
• Drain the Ragi Vadai on a Paper Towel.
• Serve Ragi Vadai hot as such or with any Chutney of your choice. 
• Ragi Vadai goes well with Hot Tea/Coffee.

NOTES :

• The dough for Ragi Vadai should neither be too wet nor dry.
• Care should be taken not to add too much water to the flour mix, which will totally spoil the texture of the dough and Ragi Vadais.
• Adding Roasted Peanuts and Pottukadalai to the Ragi Flour will help you get crispy Ragi Vadais.

 

PALLIPALAYAM CHICKEN

      Tamil Nadu Cuisine has notable regional delicacies from every region.  Though Chettinaad Cuisine comes to our mind, Kongunadu Cuisine stands apart for its tight-knit culinary traditions and cornucopia of fine ingredients & authentic tastes.  Kongu Nadu is a region comprising of Coimbatore, Tirupur, Erode, Pollachi, Udumalpet, Kangeyam, Avinasi, Palladam, Palani, Mettur, Karur, Salem, Athur, Namakkal, Dharapuram, hope I didn't miss any.
    Kongu Cuisine is unique for its use of fine ingredients.  We can see that most of the recipes use locally grown products like Coconut, Groundnut, Sesame Seeds, Ginger and Turmeric. Authentic recipes always are a simple reflection of tradition and culture. It clearly states the way of life and how locally grown produces were incorporated in their Cuisines in the best possible way.
     Pallipalayam Chicken is an authentic recipe from Kongu Cuisine, a spicy Chicken Fry Recipe from Pallipalayam near Erode(Tamilnadu, South India). Chicken Pieces are cooked along with Coconut bytes in spices on a low flame until each piece is well coated with the dry masala and it turns fragrant.  Coconut Slices surely give a nice flavour to the dish. Add ample of Pepper Powder for a spicy Pallipalayam Chicken.
     I remember the first time I had this Pallipalayam Chicken, was about 14 years back, in a highway shack, a roadside Dhaba near Erode.  It has been a habit since our dating days that if we are outing together, he would always(mostly) take me for a long drive to his work site.  My workaholic husband!!!  To date the habit continues, during his busy days, I have always felt these moments as some quality time with him. It was during one of such visits, way back home we dropped in by a Dhaba for dinner. My husband ordered some Rotis and Green Moong Curry along with Butter Chicken and this Pallipalayam Chicken. Spicy and Dry side dish prepared with Chicken and Coconut pieces, even the flavours were not overwhelming, but the dish was amazing.
     I figured out that the recipe to be simple with minimal ingredients, trusting the taste instincts I tried the recipe all on my own the very next day.  I used Big Onions then and had also added some whole spices like cloves and cinnamon to the recipe realizing later that there were no flavours of those spices in the recipe.  Most of the authentic recipes from Kongu Cuisine uses Shallots in it.  So I altered my recipe with Shallots and tried adding more Pepper powder.  With few tries, I was able to perfect my recipe.



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Cuisine - Kongu Cuisine (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE PALLIPALAYAM CHICKEN

 

INGREDIENTS :

For Pallipalayam Chicken :

Chicken  -  1/2 Kg
Coconut Pieces  - 1/2 Cup
Salt  -  To Taste

To Splutter and Sauté :

Mustard Seeds -  1 Tsp
Fennel Seeds  -  1 Tsp
Curry Leaves  -  1 Sprig
Dry Chillies  -  10 Nos.
Oil  - 2-3 Tbspn

Pound Coarsely :

Shallots  -  20 Nos.
Garlic  -  10 Cloves
Ginger  -  1" Piece

Spice Powders :

Turmeric  -  1 Tspn
Red Chilli Powder  -  2 Tspn
Coriander Powder  -  3 Tspns
Pepper Powder  -  3 Tspns

To Garnish :

Coriander Leaves  - Few
Curry Leaves  -  1 Sprig

METHOD :

• Clean, wash and cut the Chicken into small pieces.
• Cut coconut into thin pieces.
• Pound the Shallots, Ginger and Garlic, coarsely.
• Heat oil, splutter Mustard Seeds, Fennel Seeds and Curry Leaves.
• Add Dry Chillies and Coconut Pieces into it and fry for a while.
• Add the pound Shallots, Garlic and Ginger into it and sauté well.
• Add Chicken pieces to it and sear until the colour changes.
• Add  Turmeric Powder, Red Chilli Powder and Coriander Powder and mix well.
• Fry this for a while on a very low flame until the raw flavour goes.
• Sprinkle some water just enough for the Chicken to cook.
• Cook this on a very low flame until the Chicken pieces turn soft & cooked.
• Sprinkle some Pepper Powder and leave it on a low flame until the chicken is totally dry and coated well with the spice powders.
• Garnish with Curry Leaves and Coriander Leaves.
• Serve Pallipalayam Chicken hot, along with Rice, Biriyani or any other dish of your choice.
• Pallipalayam Chicken goes well with Chapatis & Roti/Parotta too.

NOTES :

• Shallots give an authentic taste to the dish.  Can also use big onions.
• Pound the Shallots, Garlic and Ginger coarsely with a mortar and pestle.
• Do not grind them into a paste, which will totally alter the taste of the dish.
• Using coconut pieces are optional.
• Adjust the spices to suit your spice level.
• Pallipalyam Chicken is a dry dish, adjust the consistency to suit your palate.

Cumin Seeds - 1 Tspn
Coriander Seeds - 1 Tspn
Peppercorns - 1 Tspn
Dry Red Chilli -  1 No.
Curry leaves - 2 Sprigs

Sesame Seed Oil - 2 Tspns
Shallots - 5-6 Nos.
Garlic - 5-6 Cloves
Tomato - 1 No.
Salt - To Taste

• Dry Roast the ingredients mentioned under for 'Masala Powder' in a very low flame until  all the ingredients are dry and aromatic 
• Allow it to cool. Grind the spices into a fine powder and keep it aside.
• Meanwhile, Heat Sesame Oil in a Pan.
• Saute finely chopped Shallots and Garlic until onions turn translucent.
• Add Tomatoes and saute until it turns soft & cooked.
• Add dry roasted & ground Masala Powder and mix it well. 
• Add Cooked Horse Grams along with a dash of Salt and half a cup of cooked water and mix well. 
• Turn off the heat and allow it to cool.
• Gently mash the ingredients with a potato masher/mathu.
• Alternatively, can briefly grind the mixture into a coarse paste in a blender. 

• Heat Sesame Oil in a pan.
• Splutter the Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Pour this mixture into the Kollu/Horse Gram Masiyal.
• Serve Kollu/Horse Gram Masiyal hot along with Rice topped with a drizzle of Sesame Oil or Ghee.