Palakkadan Nadan Kozhi Curry - Traditional Kerala Chicken

From The Heart of Palakkad: Nadan Chicken Curry – Achante Kozhi Curry, A Three-Generation Legacy

Authentic Ambur Vaniyambadi Chicken Biryani

Ambur / Vaniyambadi Chicken Biryani – The Unsung Royalty of South Indian Cuisine

    Of all the Biriyanis I’ve tasted, the authentic Ambur Chicken Biriyani holds a special, simple elegance. It remains light, richly aromatic, and effortlessly traditional—a taste dedicated to my memory of the fragrant Madras streets and the smoky biriyani dekchas of yesteryear. This recipe is a tribute to that unforgettable flavour profile of the Arcot Nawabi kitchen, where every tiny grain of rice whispers stories of heritage and delicious, approachable simplicity.

    Let's Discover the secret behind the best Ambur Chicken Biryani, the true masterpiece of Tamil Nadu cuisine...

Kerala Matta Rice – Perfectly Fluffy Grains

Perfect Kerala Matta Rice Recipe: Your Foolproof Guide to Cooking Palakkadan Matta Rice

    Welcome to the foolproof guide for cooking Kerala Matta Rice (Rose Matta/Palakkadan Matta).  This indigenous red par-boiled rice from Palakkad, colloquially known as Kuthari or Chembavu Ari, is a nutrient dense powerhouse. Rich in fibre with a low glycaemic index, it’s the heart of every traditional Kerala Sadhya. 

    Whether you’re making a comforting Kanji, fermenting batters for Appam and Idli, or pairing it with a spicy fish curry, getting that perfectly fluffy, separated grain is key. In this updated guide, I’ll share my foolproof techniques for stovetop, pressure cooker, and Instant Pot methods. 

Explore more Recipes from Chettinad Cuisine, by clicking here...

For other Chettinad Kola Urundai variations, click here...

"Explore the Art of Chicken Kola Urundai - A Tale of Tradition and Culinary Bliss Unveiled!"

Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!"

INGREDIENTS:

For Chicken Kola Urundai:

Spices:

To Deep Fry :

Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!"

Method:

• Begin by skilfully mincing boneless chicken breasts, the hero of our dish.
  
• Dry roast the spice blend & grind into a fine powder, ensuring a symphony of flavours. This is where tradition meets innovation in your kitchen, it's a Chettinad Alchemy
  
• Grind pottukadalai into a fine powder.
• Sauté shallots, curry leaves, minced garlic, and ginger until translucent.
• Add ground spices, fry briefly, then introduce grated coconut and fry.
• Add minced chicken and salt, fry until dry.
• The chicken will be almost done by now.
• Remove from fire and allow it to cool.
• Grind the mix, slowly, by pulsing it first and then increasing the speed of the mixer. 
• Grind the kola urundai mix in batches.
  
• Then add powdered pottukadalai & then combine with an egg.
• Mix well until all the ingredients are well combined.
• Shape into small balls and set aside.
• Heat oil in a frying pan, when it is hot enough to fry the balls, drop the chicken balls one by one into it.
• Just add enough chicken balls into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the chicken balls for a few minutes.
• Keep the flame at medium and fry the chicken balls.
• When they are half done, turn them around slowly and fry them until they are golden brown.
• Remove Chicken Balls/Chicken Kola Urundai from oil and drain them on a paper towel.
• Serve Chicken Balls/Chicken Kola Urundai hot.

Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!"

NOTES:

• Remove all white fatty threads from the minced meat.
• Dry roasting and powdering the spices will give a nice flavour.
• The secret weapon –  Pottukadalai Powder (Roasted gram dhal powder) Do not substitute it with besan or any other powder, It adds a textural delight that binds the spices and chicken into savoury perfection.
• Do not add water to cook the minced meat.
• The mix should be dry with no water content.
• Pottukadalai powder is mainly added to remove the wetness of the mix.
• Do not add water while grinding, too.
• Water content and the fat will break the meat balls in oil while frying them and tend to observe a lot of oil.
• Care should be taken, not to break the meat balls while turning them in oil while frying.
• Adding eggs will make them crispy.
• But then oil tends to bubble up while frying the next batches of meat balls.
• To avoid this, add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the pottukadalai powder, this makes it crispier and adds a bit of sweetness to the meat balls. It is totally optional.
• Can cook this recipe with minced chicken or beef instead of minced mutton.
• For a Vegetarian Version of the same, try your hand with Beetroot Kola Urundai or Vazhaipoo Kola Urundai.
  
• Can also make Mutton Kola Urundai Curry with this mix.
• But there is no need to fry the meat balls/kola urundai for the curry.

    Chicken Kola Urundai has transcended boundaries, delighting taste buds and winning hearts. Even my family claims it surpasses the mutton & beef version!  This culinary voyage ends with a plateful of nostalgia and a satisfied palate. May your kitchens echo with the joy of tradition and the aroma of Chicken Kola Urundai. Stay tuned for more tales from the "Essence of Life - Food" blog!  

• 3 tbsp Coconut Oil
• 1/2 tsp Mustard Seeds
• 1/4 tsp Fenugreek Seeds (Uluva)
• 2 Dry Red Chillies
• 1/4 tsp Asafoetida Powder (Kayam)

• Add the finely chopped shallots, ginger, green chillies, and curry leaves. Sauté until the shallots turn a beautiful golden brown and the ginger is aromatic.

Pro Tip: In the Palakkad style, shallots play a major role in Inji Puli, ensure the shallots and the ginger are minced into tiny pieces.

Step 3 - Spicing it up: 

• Stir in the turmeric and red chilli powder. Give a quick stir on a very low flame. Add the tamarind paste, jaggery, and salt.

• Pour in enough water to create a thick consistency. Let it simmer on low heat as the jaggery combines well with the spices.

Pro Tip: Simmer until the oil separates and the mixture thickens into a dark, jammy consistency. This ensures the flavours meld perfectly.

Step 5 - Cooling: 

• Once thickened to your liking, turn off the heat. Let it cool completely before transferring to a glass jar.

'Amma's Palakkad Style Inji Puli' – a symphony of flavours and memories

Pro Tips and Notes

• The Shallots: Don't skip the shallots! They provide a caramelized sweetness that balances the sharp ginger heat.
• Tamarind & Jaggery: The hallmark of this dish is the tantalizing blend of sweet, tangy, and spicy notes. Always taste and adjust your jaggery/salt at the final simmer.
• The Tempering: The tempering in coconut oil with asafoetida and fenugreek seeds is what provides that signature aroma.

Serving Suggestions

• Traditional Sadhya: Serve a small dollop in the bottom left corner of your banana leaf.  This versatile dish beautifully complements various meal settings. This recipe effortlessly fits into a traditional Sadhya spread, adding a tangy and spicy dimension to the festive Vishu/Onam Sadhya.
• My personal Favourites: Pairs beautifully with Paal Kanji (Coconut milk rice porridge) or Curd Rice. So simply serve it with Kanji (Rice Porridge)
• Everyday Lunch: A fantastic companion for rice and any Moru Curry - buttermilk based curries or Sambar.

Storage Suggestions

• Room Temperature: If cooked properly (until the oil separates) and kept in a cool, dry place, it can stay fresh for up to a week or even 10 days. To ensure this, always use an extra bit of oil during the final stage of cooking and strictly use only a clean, dry spoon for serving.
• Refrigerator: This is the most reliable method. Stored in an airtight glass jar, it stays perfectly fresh for up to a month.
• Freezer: For long-term preservation, you can freeze Inji Puli for 3 months to a year. It holds its flavour remarkably well. When you’re ready to use it, simply thaw the required portion and reheat it gently with a tiny splash of water to restore its jammy consistency.

Palakkaddan Inji Puli' – A classic version from my Amma's Kitchen

FAQs

Q: Why do you add shallots in the Palakkad style? 

• Shallots add a layer of savoury sweetness and texture that sets the Palakkad version apart from the basic Inji Puli recipes.

Q: Can I use white sugar or cane sugar instead of jaggery?

• While you can use cane sugar as a substitute, Jaggery (Gud/Sarkara) is traditional used which provides a deep, earthy, and sweetness that balances the sharp acidity of the tamarind in a way that refined sugar cannot. If you want that authentic Sadhya Style dark, jammy glaze and complex flavour profile, jaggery is the essential choice. If you must use a substitute, dark brown sugar is the next best option to mimic that molasses-like depth.

Q: Can I use tamarind water instead of paste? 

• Yes, just use very thick tamarind extract and simmer it longer to reach the desired thickness.

Q: Is this dish spicy? 

• It has a kick from the ginger and chillies, but the jaggery and tamarind mellow it out into a balanced condiment.

Recipes You Might Like 

• Traditional Palakkad Sambar
• Palakkadan Koottu Kari
• Palakkad Matta Rice Kanji, Payar, Chammanthu & Pappadam

A Journey of Flavour and Love

     Whether it's a grand celebration or a simple meal, this Palakkad Style Inji Puli brings a touch of tradition and a burst of flavours to your table. As you whip up these Inji Puli variations, remember that you're not just following recipes – you're creating a tapestry of flavours that's woven with cherished memories and cultural heritage. So, step into the kitchen with a dash of nostalgia and a pinch of love, and let the aromas guide you on this culinary expedition. Palakkad Style Inji Puli, a recipe lovingly passed down through generations, is surely going to be a great addition to your Onam Sadhya.

Happy cooking!

A Classic, Comforting Staple That Never Goes Out of Fashion

    There’s always been a post simmering in the back of my mind — dedicated purely to Dosai, the humble hero of our South Indian kitchen. Simple yet soulful, Dosa is not just food, it’s a feeling. A comfort plate. A weeknight saviour. A Sunday ritual. A tiffin-box memory. A dosa makes itself at home equally on a breakfast table, a weeknight dinner plate, or even as a 4 PM hunger hack.

    Whether it's the Murugal Dosai (crisp roast dosa) you love or the Sada Dosai from your childhood — thick, white, and soft — this dish has stood the test of time and tawa - our own Dosai Kal.

*Did you know?
In many South Indian households, Idli-Dosa batter is the first thing made when setting up a new kitchen. It’s believed that the fermentation marks the start of a thriving home, full of warmth and food.

Why You’ll Love This Dosa Recipe

Growing Up on Dosa – A Slice of My Story

    Growing up in a typical South Indian household, Dosa wasn't just another dish — it was a dependable part of life. Alongside Idli, it was an unavoidable presence on our weekly menu. You’d always find a dabba (box) of Idli-Dosa batter resting in the fridge, like a quiet warrior — ready to save the day when you had no clue what to cook.

Sada Dosai – The Soft, Soulful Classic from Home Kitchens

    At home, the Sada Dosai was the norm — slightly thick, soft and white, often made in small cast iron griddles. The kind you fold with coconut chutney and eat off a banana leaf at a temple feast. My Mum would make dosas for breakfast or dinner, and sometimes I’d beg her to pack them for my school lunchbox. She’d resist, saying, “It’ll go dry by lunch.” But I loved those kanju pona dosas (dried-out, slightly chewy dosas) with chutney or leftover sambar — a personal favourite even now!

From Sada to Crispy – Dosa’s Evolution

    The crispy restaurant-style dosa, with its lacy, golden finish and paper-thin elegance, wasn’t always the norm at home. But thanks to the restaurant boom and the arrival of non-stick dosa pans, home cooks began recreating that beloved Murugal Dosai (crispy roast dosa) with flair. We started fine-tuning our batter, adjusting the grind, letting it ferment just so — all in pursuit of that perfect, golden crispy Dosas.

*Did you know?
The word “Dosai” (Tamil: தோசை) is said to have appeared in ancient Sangam literature. The method of fermentation used in dosa batter has Ayurvedic roots, known to boost gut health and improve nutrient absorption.

Back to the Dosa Recipe – South India’s Favourite Tiffin Staple

    Let’s dive right into the recipe — because let’s be honest, South Indian cuisine is incomplete without Dosa. Among the endless parade of tiffin options — from Idlis to Upmas — Dosa stands tall, golden, and proud.

A staple breakfast item and an eternal comfort food, dosa ticks every box:

    In fact, most South Indian homes wake up to the soothing sizzle of dosa or idli batter meeting a hot tawa. But don’t be fooled by its simplicity — perfecting dosa is an art passed down across generations. It may need just a handful of ingredients, but that perfect texture — be it soft and spongy or thin and crisp — takes a little intuition, a little technique, and a bit of experience!

Making Perfect Dosa: It’s All in the Details

Anyone who’s flipped a dosa (or wrestled with a sticking one) knows this:

                It’s not hard, but it’s not a left-hands play either.

    Get your proportions right, and let that batter ferment like a dream — you’re already halfway there. But then comes the griddle test — where heat, timing, and spreading technique make all the difference.

Checklist: What Makes a Perfect Dosa?

Here’s your go-to guide for dosa mastery:

More Dosa, More Delight! Love experimenting different types of dosas? Discover creative twists — from Vazhaipoo Dosa to Ilaneer Dosa, Rava Dosa to Wheat Dosa.  Click here to explore all Dosa Varieties!

Dosa Recipe Overview

Time Estimate

Craving More Tiffin Inspiration? From soft idlis to crispy vadas and everything in between — explore more South Indian Tiffin Favourites that bring comfort to every plate.  Click here for more Tiffin Varieties.

The Ultimate Guide to Making Perfect Dosas at Home – Soft, Crispy & Everything In Between

Classic South Indian Dosa

    Discover how to make the iconic South Indian dosa in all its forms — from soft Sada Dosas to lacy Paper Roasts — using a traditional batter that’s full of flavour, history, and clever kitchen hacks.

From Soft Dosas to Paper Roasts – A Legacy in Layers

    Growing up, I watched dosa evolve right before my eyes — from the soft, small homemade dosas lovingly flipped on our cast iron pan, to the paper-thin, crispy Murugal Dosas my mum perfected for my brother. She had this brilliant hack: scraping out a thin layer of semi-cooked batter just to make his dosas thinner and crispier — a technique that still works like a charm for restaurant-style paper roasts.

    So here’s the deal: whether you want soft, pillowy dosas or ultra-crispy golden ones — it’s all about how you cook it. The same dosa batter can yield both, if you master the spread, heat, and cooking time. That’s the beauty of it.

Ingredients 

For Dosa Batter

For making Dosa

• Oil/Ghee - For Dosa

Method: Step-by-Step Dosa Batter Preparation

Washing & Soaking:

Grinding the Batter:

Mixing & Fermenting:

How to Make the Perfect Dosa – Three Styles For Soft Dosai (Sada Dosai): Heat the dosa griddle well, then reduce to low flame. Lightly grease with oil. Pour a ladle of batter and spread it gently – keep it thick. Cover and cook on low flame till soft and cooked. Optionally flip once for even cooking. Remove when done. Note: Cooking on low flame keeps the dosa soft and white. If you prefer light golden colour, let it stay a bit longer uncovered.   For Crispy Dosa (Murugal Dosai): Heat the pan on high, then lower to medium. Grease well using oil and an onion slice or cloth. Pour batter and spread evenly in a circle. Cook on medium flame until golden and crisp. No need to flip. Roll it and serve!   ProTip: Adding ghee/oil at the edges gives that extra restaurant-style crunch.   For Paper Roast (Paper Dosai) Follow same process as crispy dosa. When half cooked, scrape off excess batter using dosa ladle to make it super thin. Cook on medium heat till very crisp. Serve as is, no flipping required.   Note: This scraping technique was my Amma’s trick to keep my brother happy with restaurant-style crispness!     Pro Tips & Notes Always use Idli rice + Raw rice combo for balanced texture. Addition of Aval or cooked rice - helps with fermentation and gives you crispy dosas with the right balance — without compromising on that golden crunch!  Use a dedicated dosa pan – either non-stick or cast iron or a traditional bronze. Mix batter thoroughly each time before pouring. Cold weather? Leave batter near the oven light or wrapped in a towel. Don’t add salt while grinding – it can slow down fermentation.   Storing Dosa Batter Refrigerate once fermented. Keeps well for 3–4 days. Bring to room temperature before use. Adjust water to get desired consistency.   Serving Suggestions Dosa isn’t complete without its loyal companions: Coconut Chutney Sambar Onion Chutneys Kuruma Vengaya Kosu Tomato Chutneys  Want to try more chutneys for your dosa platter? [Click here for Chutney Recipes]   Feeling indulgent? Dosas also go brilliantly with hearty South Indian curries — both vegetarian and non-vegetarian: Kongu Style Mutton Kuzhambu or Nadan Mutton Curry Chettinad Chicken Kuzhambu or Nattu Kozhi Kuzhambu Chettinad Fish Curry or a Tangy Fish Curry     Variations You Can Make With the Same Batter Kal Dosai Masala Dosai Tomato Dosai/Thakkali Dosai Madurai Kari Dosai Podi Dosai Paniyaram Masala Dosai Kari Dosai (Minced Meat Dosai) Tomato Dosai Mutta Dosai/Egg Dosai Podi Dosai Uthappam Kal Dosai Paniyaram Looking for a Idli Dosa Batter that works with just a blender (mixer-grinder)? [Click here – I’ve got you covered!]   FAQs Q: Why are my dosas not golden?  Could be not enough fenugreek seeds in the batter. Fenugreek helps yield that lovely golden hue. Q: Can I use the same batter for idlis?  Yes! Usually, the freshly fermented batter is ideal for idlis. If you're planning idlis, grind the batter a little thicker. Q: Why are my dosas not thin and crispy?  The batter may be too thick or under-fermented. Adjust water to thin the batter and let it ferment properly. Q: My batter didn’t ferment well – what can I do?  Allow it to ferment in room temperature for few more hours or make uthappams with it! Slightly thick, soft dosas topped with onions or veggies work beautifully. Q: My dosa sticks to the pan – what am I doing wrong?  Could be low heat, unseasoned pan, or wrong batter consistency. See my pan rescue tips below! My 25-Year-Old Non-Stick Dosai Kal – Convex, Loyal & Completely Mine      Let me share a little slice of my kitchen legacy — I’ve been using the same non-stick dosai kal since May 2000. That’s right — she’s 25, and in my eyes, she’s ageing like cast iron. Strictly reserved for dosai — nothing else touches her surface, nothing whatsoever.          Now here’s the twist: thanks to the super high-flame wok suitable burners we have in Malaysia, my dosai kal has developed a gentle convex curve right at the centre. It's bowed ever so slightly, like a proud old soldier. My Amma can’t believe I still use it.  She once looked at it, eyebrows raised, and said, “How on earth do you manage to pour dosai on this? Won’t the batter just run off the sides?”   I laughed and replied, “Maybe for others. But this one listens to me.”             Because truly — my dosai kal may be domed, scratched in memory, and heat-kissed over decades, but to me, she’s an obedient confidant. She understands the swirl of my hand, the rhythm of my ladle. When it’s just me and her in the kitchen, making dosai — it feels effortless.     Even my daughter walks carefully around it. She's the only other person allowed to flip dosais on it — though even she admits, “I’m not sure if you’re more excited that I’m cooking… or silently panicking inside.”  And yes — I now own a shiny new bronze dosai kal, beautifully seasoned and all that. But this one? This one is legacy. How I Grease My Dosa Pan – Not Just a Step, It’s a Ritual Before pouring that first ladle of batter, the pan needs to be just right — and so does the oiling. Here’s what I do:     I slice off the top of a big onion, stick a small fork tightly into it, and swirl it around the hot pan with a few drops of oil. Trust me, this isn’t just my quirk — most Indian kitchens swear by this time-tested trick. The onion adds a slight caramelised touch and ensures the oil is spread evenly. ProTip: Onion not only spreads the oil well but also helps season the pan, making dosas less likely to stick. Of course, you’ll find other methods too: Some use a small potli (cloth bundle) dipped in oil. I personally feel it's not the most hygienic — especially if it’s reused and left unwashed. My grandmother’s technique (and what I saw in roadside dosa stalls in the '80s) involved using the rib of a banana leaf, slit open to expose the pith inside. With a drizzle of oil, she'd gracefully swirl it across the griddle. It had a certain old-world charm and a wonderful aroma. And then there’s the cringe-inducing one: the coconut broomstick. Yes, the very same brooms we use to sweep the verandah or wash bathrooms in olden days. Some roadside shacks still use it to grease the pan — bless their efficiency, but no, thanks! Charming? Maybe. Hygienic? You decide! Tradition Talk: These hacks may look rustic, but they’ve seasoned generations of dosa pans before fancy oil brushes ever existed. Paper Dosai – Crispy, Wafer-Thin, Rolled & Golden to Perfection Bonus Dosa Pro Tip – When the Pan Gets Too Hot!     Ever find it hard to spread your dosa batter evenly? Or your dosa browns too fast without crisping? Chances are, your pan is too hot. Here’s a trick that’s as old as dosa kal itself: After oiling the pan, if it’s overheated, just sprinkle a handful of room temperature water over it. You’ll hear a quick sizzle — wipe it off immediately using the same onion-on-fork or banana rib you used to grease the pan. It not only cools the pan instantly, but also evens out the surface temperature — giving you that golden hue and perfect texture. ProTip: This step is especially helpful if you're making batches back-to-back. It resets the pan and keeps each dosa consistent. Authentic Masala Dosa - Crisp Outside Spiced within   Dosa Chronicles     And just like that, a ladle of batter becomes a memory — of Amma’s hands, morning aromas, the sizzle of a well-worn tawa, and quiet breakfasts before the world wakes up.     Dosa isn’t just food — it’s a rhythm we grew up with, a quite constant through the noise of life. Whether it’s made in a slow, sunlit kitchen or amidst the clang of a busy morning flat, its comfort never wavers. If this post brought back a slice of your own story, I hope you’ll carry it forward — in your kitchen, in your conversations, maybe even in your own pan that ages lovingly over the years. Dive into more Dosa Varieties - from Quick-fix ones to the most traditional ones. Pair your dosa with that perfect chutney or curry of your choice. Or just come back here when you need a little culinary comfort. Let’s keep the Dosa swirling, one memory at a time.