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Coondapur Kori Talna Recipe

Coondapur Kori Talna is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 8 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Simmer Recipe
Difficulty :
Hard
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Chicken - 1.5 kg, skinned and cut into pieces
  • Coconut - 2 cups, grated
  • Onion - 1 big, chopped
  • Ghee - 1 tbsp
  • Lime juice - 2 tbsp
  • Salt to taste
  • For the masala
  • Dry Red Chillies - 15
  • Coriander seeds - 2 tbsp
  • Pepper Corns - 1 tsp
  • Fenugreek - 1/2 tsp
  • Turmeric - little
  • Garlic - 6 flakes
  • For the seasoning
  • Butter - 2 tbsp
  • Onion - 1 chopped
  • Garlic - 5 flakes, chopped
  • How to Make Coondapur Kori Talna:

    1. Set aside 1/2 a cup of the grated coconut. Coarsely grind it.
    2. Extract 1 cup thick and 1 cup thin coconut milk from the remaining 1.5 cups
    3. Heat ghee in a pan and add the chicken, the onions, the masala and the ground coconut
    4. Now add the thin milk, salt and simmer till the chicken is cooked
    5. Then add the thick milk and lime juice and boil steadily until it starts drying
    6. In a pan melt the butter, saute the onion and garlic till pink
    7. Add to chicken and mix well
    8. Serve with rice or poori.




     

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