You are on page 1of 2

Chicken Kuzhambu (Muniyandi Vilas Style)



Madurai region in Tamilnadu is known for its popular Vilambu Naidus cooking style
who mostly dominate that area. No one can deny drooling over those Madurai Sri
Muniyandi Vilas traditional menus. Naatu Kozhi kuzhambu, Varutha kari, Samba arisi
biryani. These items are typical homestyle traditional touch non-veg curries and
gravies, served at the vilas which mostly known as a local mess. All these items
are prepared with homegrown poultry, fresh veggies, fresh ground masala, tempered
with sesame oil and traditonal spices. Here is my version of one such Naidu style
Naatu Kozhi Kuzhambu which we enjoyed with mutton biryani.

Naatu Kozhi Kuzhambu / Cornish Game Hen / Cornish Rock cornish Hen / Country Style
Chicken Gravy / Madurai Sri Muniyandi Vilas style / Kulambu / Kolambu / Gravy /
Restaurant Style

6 nos Dry red chili
2 tbsp Coriander seeds
1 tsp Raw rice
1 tsp Black pepper corns
1 tsp Cumin seeds
tsp Fennel seeds
1 tsp Poppy seeds
1 tsp Split roasted grams(pottukadalai)
1 no Cinnamon (1/2 stick)
2 nos Cloves
1 no Cardamon
1 tsp Dry coconut flakes
2 nos Onions (finely chopped)
1 no Tomato (chopped)
1 no Green chili (finely chopped)
4 clove Garlic (crushed)
1 inch Ginger (crushed)
1 no Cornish hen (or use 1 pound regular chicken)
tsp Turmeric powder
1 tbsp Fresh ground coconut paste (diluted with water)
2 no Bay leaf (small)
2 no Dry red chili (for tempering)
tsp Mustard seeds
4 tbsp Oil (sesame oil preferred)
1 tsp Salt (or to taste)
2 stks Coriander leaves (chopped for garnishing)
10 nos Curry leaves


For Colour, flavour and gravy I've used 2 red chilies as thats a lot for my
taste, if you prefer extra spicy throw in a couple of chilies which also adds
colour. Rice and Split roasted gram adds body to the dish, its literally thicken
the gravy. Dry coconut or copra gives that oily flavour to the gravy. If using
regular dessicated or fresh grated.. pls do dry fry them over the tawa till
slightly browned. This releases that coconut oil in them and add tons of flavour.
Fresh ground coconut at the last stage is added for consistency, adjust with water
if you prefer thin gravy. Tempering dry red chili and mustard seeds in sesame oil
adds traditional touch to the dishits also ok to use regular oil.

Masala Powder : Dry roast all the ingredients from table-1 (Dry red chili +
coriander seeds + raw rice + black pepper corns + cumin seeds + fennel seeds +
poppy seeds + split roasted gram + cinnamon + cloves + cardamon + coconut flakes )
until slightly brown. Switch off and cool completely. Grind to powder and keep

Kuzhambu : Heat sesame oil and toast bay leaf, curry leaves and splutter mustard.
Now add chopped onions, green chilis, crushed ginger and garlic. Fry them for 5
minutes or until slightly browned. Now add the tomatoes and cook for a minute, add
the cut chicken pieces, cover with a lid and cook further for 3 minutes. When the
meat turns all white, add the turmeric powder, our ground masala powder and saute.
Fry till the masala browns well, add salt and keep frying (definitely requires some
scraping as the masala will be become very sticky at this point). Now add 1 cup of
water and ground coconut paste, cover with lid, bring the flame to low. Let it
simmer for another 5 to 8 minutes, the oil should separate as the kuzhambu boils.
Garnish with coriander and finish the dish.

Traditionally served Seeraga samba arisi biryani , boiled egg and thayir pachadi or
poured over stacked parottas.