Chicken Sukkha

Ingredients:

100 gms ghee
4 big onions chopped fine
6 garlic flakes
10gms ginger crushed
3 sticks curry leaves
about 900 gms chicken cleaned & washed
3 tomatoes chopped fine
one small grated coconut
20 gms chopped coriander leaves
1 lime
8 tbsp chicken sukkha masala or Kundapur masala (available in most southindian stores)

Method:

Heat ghee. Fry onions till it becomes golden brown. Now add garlic & curry leaves. Add chicken sukkha masala. Stir well at low flame for about 10 mins. Add chopped tomatoes & crushed ginger. Cook for 10-15 mins. Add chicken. Cook till chicken softens (about 30 to 40 mins). Add grated coconut and keep stiring till it is cooked completely.. remove from heat. Add juice of lemon & mix well. Decorate with coriander leaves. Chicken Sukkha is ready.

SAMBHAR

Sambhar.

Ingredients:

1/2 cup tuvar dar (boiled & mashed)

1 tbsp bengal gram dal

1 tsp mustard seeds

1/2 tsp fenugreek seeds

3 tsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp pepper powder

1/4th tsp turmeric powder

1/2 tsp asafoetida

6 red chillies

2 tbsp coconut gratings

2 sprigs curry leaves

tamarind (size of a marble)

2 tbsp oil

 handful of coriander leaves

salt to taste

boiled mixed chopped vegetables (potato, small onions, tomato, brinjal,drumstick, lady's finger, snake gourd)

Tip- fry onions in a little ghee before boiling it.

For seasoning:

2 tsp oil

1 tsp mustard seeds

1 sprig curry leaves

1/2 tsp fenugreek seeds

Method:

Take little oil in a frying pan. Roast mustard, coriander, fenugreek, cumin, red chilies,bengal gram, coconut gratings, curry leaves, pepper powder, turmeric powder in the same sequence till dark brown. Grind all the roasted ingredients with tamarind to a smooth paste adding about 3-4 tbsp of water. To this masala add cooked vegetables and boiled tuvar daal. Add water about 1-2 cups as required. Add salt & bring to a boil. Remove from flame. 

For the seasoning heat oil. Add mustard seeds. When it splutters add curry leaves & fenugreek seeds. Add the seasoning to the Sambhar. Garnish with coriander leaves.