Kokur Nadur

Ingredients list for Kokur Nadur

• 1/2 kilogram Chicken
• 1/4 kilogram Lotus root
• 1 tablespoon Red chilli powder
• 1/4 teaspoon Asafoetida
• 1 1/2 tablespoons Oil
• 1 Black cardamom
• 3 Cloves
• 1/2 teaspoon Cumin seeds
• 1/2 teaspoon Dry ginger powder (soonth)
• 1 teaspoon Fennel seed (saunf) powder
• 1 tablespoon Tamarind pulp
• 1/2 teaspoon Ver (Kashmiri garam masala)

Method

1. Wash, trim and cut the chicken into one and a half inch sized pieces. Wash thoroughly, peel and cut lotus stems into round slices of half centimeter thickness. Mix the red chilli powder in two tablespoons of water and keep aside. Mix asafoetida in two teaspoons of water and keep aside.
2. Heat sufficient oil in a kadai and deep fry the chicken pieces till golden brown, drain onto an absorbent paper and keep aside. In the same oil deep fry the lotus stem slices till golden brown, drain onto an absorbent paper and keep aside. Heat one and a half tablespoons of oil in a pan, add the black cardamom, cloves, cumin seeds.
3. When they start to crackle add the fried chicken pieces, fried lotus stems, red chilli water, dry ginger powder, fennel powder, asafoetida water, ver, salt and three fourth cup of water and bring to a boil. Reduce heat and allow to simmer on medium heat till the chicken is cooked, gravy is thickened and the oil has surfaced on top. Stir in the tamarind pulp. Mix well.
4. Serve hot.

Nutrition Info