Kerala Chicken Fry (Sig)

Ingredients

Chicken drumsticks – 15 ( chicken breasts can also be used)

For the marinade:
Soy sauce – 1 tbsp
Red Chilli powder – 2 tsp
Turmeric powder – 1 tsp
Salt, to taste

For the ground masala:
Coriander seeds – 2 tbsp
Cumin seeds – 1/2 tsp
Cinnamon – 2, 1” pieces
Cloves – 5
Green Cardamom – 4-5
Black pepper – 1 tbsp
Bay leaf – 2
Star Anise – 2
Coriander leaves / cilantro – 2 cups
Red onion, chopped – 1
Red chilli powder – 1/2 tsp
Garlic – 6-7 cloves
Ginger – 4” piece

Red onion, thinly sliced– 1
Curry leaves – a sprig
Freshly ground black pepper, to taste
Oil for deep/shallow frying


Method

Marinate the chicken in soy sauce, red chilli powder, turmeric powder and salt for atleast 2-3 hrs. Make small slits on the drumsticks before marinating so that the marinade gets soaked up in the chicken.

Grind all the ingredients for the masala to a smooth paste. Add the masala and some more salt to the marinated chicken. Rub well and keep aside.

Deep/shallow fry the chicken till nice and brown and keep aside. To check whether the chicken is cooked, cut out a thin slice and it should be all juicy and cooked inside. In the remaining oil, fry onions and any masala left in the marinade. Add the chicken and give it a toss. Add curry leaves and ground black pepper and toss again. Serve hot.

Aunty's Pavakkai Puli Kolambu

Ingredients

Bitter Gourd - 3 medium
Sambar Onions - 10
Tomatoes - 2
Garlic Pods - 1 cup
Oil - 2-3 tbsp (Preferably Sesame Oil)
Sambar Powder - 1 tbsp
Tamarind Extract - according to your taste
Methi Seeds - 1tsp
Salt
Jaggery

Method

1. Cut Bitter Gourd into circles and Wash thoroughly.
2. Dry them on a paper towel.
3. Soak the tamarind in some water.
4. Peel Sambar Onions and Garlic.
5. Heat oil in a kadai.
6. Add Methi, Sambar Onions and Garlic and fry.
7. Add Bitter Gourd and fry till lightly browned.
8. Cover and Simmer and keep frying well till it turns dark brown.
9. Add Tamarind, Tomato and Sambar Powder and simmer.
10. After the required consistency (when oil separates) is reached and the gourd is cooked, Add Jaggery and salt.
11. Bring to a boil.