Chettinad Nattu Kozhi Kulambu,

Chettinad Nattu Kozhi Kulambu is a delicious chicken gravy made with the country hen. Made with lot of spices, this is a really yummy gravy that goes well with rice or roti.
Course Side Dish
Cuisine South Indian
Author Fareeha


  • 1 chicken cut into small pieces

For grinding

  • 2 tsp black pepper corns
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 3 - 4 whole dry red chili increase or decrease according to your taste
  • 1 medium sized onion
  • 1/2 cup grated coconut

For the gravy

  • 2 tbsp oil
  • 1 medium sized onion finely sliced
  • 2 tbsp ginger garlic paste
  • 2 to matoes finely chopped
  • 1 tsp turmeric powder
  • 2 tbsp tamarind paste
  • handful of coriander leaves / cilantro


  • Dry roast all the ingredients under "grinding" black pepper corns, cumin seeds, coriander seeds, fennel seeds, whole dry red chili, onion and coconut till a nice aroma emanates from them. Allow to cool and grind them into a fine paste. Set this aside.
  • In a pressure cooker heat oil and fry the onion till translucent.
  • Add the ginger garlic paste and fry till the raw smell vanishes from it.
  • Next throw in the tomatoes and cook till soft and pulpy. Add in the chicken, turmeric powder and a glass of water.
  • Cook till one to three whistles depending upon the quality of your chicken. Allow the cooker to cool and open the lid.
  • Add in the ground masala paste, tamarind paste and coriander leaves and stir well. Add in water as per your preference. If you like more gravy, add in more water.
  • Cook on low heat till all the raw smell has vanished and oil starts floating on top of the gravy.
  • Serve hot with rice or roti.