Pulli-Kozhi-Kozhambu

This is a recipe I picked up from sunday-samayil's dhool-paati, paravai muniyamma:

Spices:

1. 4 or 5 red, dried chillies
2. 2 teaspoons of dhania (Koriander) seeds
3. 2 teaspoons of geera (cumin) seeds
4. 2 teaspoons of sombu (anisseed) seeds
5. optionally: 1 soupspoon of pop seeds

Dry roast/toast these spices and grind them very finely.

Other ingredients:

1. 1.5 or 2 pounds of chicken cut in pieces
2. 1 onion
3. 6 garlic cloves, cut in lengthy pieces
4. 3 pieces of tamarin
5. Salt
6. 1 treaspoon of sumbu (anisseed) seeds
7. 6 curry leaves
8. Fresh coriander
9. optional: Ground coconut (without is better)

Heat a pan and add the chicken and salt. No need to add any water of oil, the chicken has enough juice to cook properly. Let it stand in medium heat for about 10 minutes. Optionally, you can add some bayleaves.

In the meantime, soak the tamarin in hot water. When the flesh of of the tamarin is dissolved in the water, take out the remaining pieces and mix the ground spices in the tamarin-water.

Add the tamarin-spices mix to the chicken, as well as the ground coconut. let it boild until the raw chicken and spices smell is gone. The chicken should be in a thick-ish gravy now.

Take the chicken out of the pan, and set aside. Heat a bit of oil and fry the anisseeds. Add the garlic, and let it fry until it is brownish. Add the curry leaves and fresh coriander. Add the onions and fry them thoroughly. When the rawness of the onions is gone, add the chicken. If desired, add a wee bit of water and let the mixture boil a bit.

Serve with chapathi, dosa, idli, white or curd rice.