Ingredients:
- Chicken 1lb
- Avarakkai seeds 2cups (Lima beans)
- Oil 4tbsp
- Cloves 4
- Cinnamon 1"
- Ginger garlic paste 2tsp
- Onion chopped 1cup
- Green chillies 4slit
- Mint leaves chopped 2tbsp
- Coriander leaves chopped 3tbsp
- Tomatoes chopped 1/2cup
- Turmeric 1/2tsp
- Chili powder 3/4tsp
- Dhania powder 1 1/4 tsp
- Pepper corns 1/2 tsp
- Coconut shredded 1/2tsp
- Fennel seeds 1/2tsp
- Water
- Salt to taste
Method:
- First Clean the chicken and cut into small pieces and keep aside.
- Grind the cloves, cinnamon and pepper to course powder. This is called the spice powder.
- Grind coconut and fennel with little water to a very fine paste.
- Heat the pressure cooker, when hot add oil. To it add onions and chillies fry until onions are golder brown.
- Now add the spice powder and ginger garlic paste. Saute it.
- Now add the chicken and mint leaves, saute well.
- Add tomatoes and coriander leaves. Saute and cook until tomatoes are soft.
- Add turmeric, chili powder, dhania powder and saute.
- Now add the avarakkai seeds and saute for few mins.
- Add the grounded coconut and adjust water to make curry.
- Pressure cook for 3-4 whistles. Allow untouched until steam is out.
- Serve hot with Dosa, rice, puri, roti, etc.,
Note:
If the Avarakkai seeds are frozen, then you should pressure cook with water for 3-4 whistles before making the curry. Later again pressure cook with chicken.
If you have fresh avarakkai seeds then you can directly pressure cook with chicken.
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