Chettinadu Kozhi Sambar

Ingredients list for Chettinadu Kozhi Sambar

• 800 grams Chicken
• 1/4 cup Split pigeon pea (toor dal/arhar dal)
• to taste Salt
• 1/2 teaspoon Turmeric powder
• a lemon sized ball Tamarind
• 6 tablespoons Sesame oil (til oil)
• 2 Star anise
• 4 Cloves
• 2 inch stick Cinnamon
• 2 Whole dry red chillies
• 10-12 Curry leaves
• 2 medium Onions chopped
• 1/4 medium Fresh coriander leaves chopped bunch
• 1 inch piece Ginger
• 8 cloves Garlic
• 6 Whole dry red chillies
• 1 tablespoon Coriander seeds
• 1/2 teaspoon Black peppercorns
• 1 tablespoon Split Bengal gram (chana dal)
• 4 Green chilli

Method

1. Cut the chicken into medium size pieces (approximately sixteen to eighteen pieces). Marinate in turmeric powder and salt for three hours preferably in the refrigerator.
2. Boil toor dal in two cups of water till soft and fully cooked. Soak tamarind in one-cup of warm water. Remove the pulp, strain and keep aside. Heat two tablespoons of oil and fry ginger,garlic, six dried chillies, coriander seeds, black peppercorns, split bengal gram and green chilli nicely. Cool and grind to a paste.
3. Heat the remaining oil in a thick vessel and temper with star anise, cloves, cinnamon, two red chillies and curry leaves. Add onions and fry till light brown. Put in chicken, masala paste and sauté for two minutes. Add tamarind pulp, stir and simmer till the chicken is almost done. Add the cooked dal along with the water and cook till it combines and thickens to a curry consistency.
4. Garnish with chopped coriander leaves and serve hot.
5. You can substitute the tamarind with juice of one lemon.

Nutrition Info