Pallipalayam Chicken

This is a traditional kongu recipe. Almost everyone in my family knows this recipe. This is a hotel version of the recipe.

 

Ingredients:

Chicken - 350 gm

Onion - 1 cup ( use shallots/ sambar onion)

Coconut cut into cubes - 2 tbsp

Tomato - 1 tbsp

Curry leaves - 2 strings

Crushed garlic - 1 tsp

Crushed ginger - 1 tsp

Red chilli - 4 nos ( deseeded and chopped)

Turmeric - 1/2 tsp

Crushed black pepper - 1 tsp

Salt as required 

Oil as required 

 

Method:

Clean the chicken. Add some salt and turmeric to stop bacterial growth and rest it in refrigerator.

In a pan, add oil.

Once the oil is hot, add red chilli and coconut.

 

Coconut has to get fried. Once it start to change color, add the curry leaves.

 

Once the curry leaves splutter, add the chopped onions.

 

Onion has to get golden color. Once done, add the chicken.

 

Cook the chicken for 2 minutes. Once the chicken start to turn pale, add the crushed ginger and garlic.

 

Cook till the raw smell of the ginger and garlic is gone. Then add the tomato, turmeric powder, crushed black pepper and salt. 

 

Adding chilli powder at this stage will give raw smell of the chilli powder. At this stage we can add the chilli paste  I have already given the recipe for this. Click here for the link.

 

Cook till the chicken get tender. Do not over cook the chicken as it might turn rubbery.

 

Pallipalayam chicken is ready to serve.

 

Note : If you want the dish to be reddish, then add a teaspoon of chilli powder in the oil immediately after adding the curry leaves.

Akki Rotti / Arisi maavu rotti.

This is a traditional dish. It is quite simple with less ingredients.

Ingredients:

Rice flour - 2 cups

Coconut scrapped - 3/4 cup

Onion - 1.5 cup ( finely chopped)

Green chilli - 1 tbsp (finely chopped)

Ginger - 1 tsp (finely chopped)

Carrot - as required 

Coriander leaves - 2 tbsp

Salt as required 

Oil as required 

Water as required 

 

Method:

Mix all the ingredients except water.

Combine everything evenly.

Now add water little by little and make a soft dough. 

 

Take a banana leaf or a plastic sheet. Apply oil.

 

Make small balls of the dough and flatten it on the banana leaf.

 

Heat a tawa. Apply some oil on the tawa. Once the tawa is hot, flip the rotti over it. 

 

Cook on both sides. If you want it soft then cook covered. 

If you want it crispy then cook it on open tawa.

 

Serve hot with any spicy chutney.