Warmth a heavy-bottomed pan and add a small quantity of oil together with all of the dry spices. Sauté over low warmth till the spices are roasted, guaranteeing to keep away from excessive warmth as excessive warmth will result in burning of spices and lead to bitterness. Take warning and roast the spices gently. As soon as roasted, take away the spices from the pan and set them apart on a plate to chill.
In the identical pan, add a little bit extra oil. Add the chopped ginger, garlic, and sliced shallots. Prepare dinner till the shallots turn out to be smooth. Take away from warmth and put aside on a plate to chill barely.
Grind the roasted spices with water to type a superb paste. Then, add the cooked shallot combination to the bottom spices and grind once more. Your Kuzhambu masala paste is now prepared. Set it apart.
Take a heavy-bottomed pan and add oil, curry leaves, sliced shallots, and tomatoes. Prepare dinner till the tomatoes flip smooth and mushy. Including salt whereas cooking the tomatoes will expedite the method.
As soon as the tomatoes are cooked, add the hen and turmeric powder. Combine nicely to mix. Add the masala paste and two cups of water. Stir nicely to make sure all of the components are nicely combined.
Cowl the pan with a lid and simmer over low warmth for half-hour. This can enable the flavors to infuse and the hen to cook dinner completely.
In a small mixie jar, grind the coconut with heat water till it types a clean paste.
Add the bottom coconut paste to the pan and simmer for a further 5 minutes. Then, take away the meat from the curry, as will probably be used for the Rooster Roast. Lastly, add coriander leaves, take away from warmth, and your Kuzhambu is prepared.
Take a pan and add oil. To the oil, add fennel seeds, curry leaves, and sliced shallots. Sauté till the shallots turn out to be smooth.
Add the cooked hen together with a little bit gravy to the pan. Sprinkle black pepper powder and salt. Combine nicely to make sure the spices are evenly distributed.
Roast the combination for 3-4 minutes till it turns into dry. End off with a beneficiant sprinkle of coriander leaves.
Serve scorching with rice.