Thanni Kuzhambu, translates to thin gravy made with chicken, shallots, ginger, garlic, coconut and whole spices. This kuzhambu is popular in Erode region of Tamilnadu. This curry taste amazing with rice.
Erode Chicken Thanni Kuzhambu Recipe
If you are new to this dish, it is a popular South Indian kuzhambu specially in Erode region. It is slightly thin in texture but not in flavour. It has a specially made masala with freshly roasted spices which makes this unique and special. In this blog post, I have shared how to make authentic thanni kuzhambu with step by step pictures.
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About Thanni Kuzhambu Recipe
Thanni kuzhambu is nothing but thin or watery chicken curry made with shallots, ginger, garlic, freshly roasted spices. The gravy has lots of flavour in them and is almost like a soup.
I came across this dish through a friend and was so tempted to try it immediately. To my surprise the kuzhambu tasted amazing specially when served with rice.
This Thanni chicken kuzhambu has lots of flavour in them and has a texture slightly thicker than rasam. This can be had as a soup or a light lunch when poured over a bowl with hot rice.
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You have two masala made for this kuzhambu. First a dry masala powder made with dry red chillies, coriander seeds, cumin seeds, pepper, fennel seeds, rice. Second a wet masala made with shallots, ginger, garlic, coconut and curry leaves.
Once the dry masala powder is made, grind with the sauted coconut shallot mixture to form wet masala. This is the special masala which gives the kuzhambu its unique taste.
One thing which I realised when I finished making this dish. Since this recipe doesn’t has any tomatoes, I found that this curry lacked a tartness. So I added some lemon juice in the end and it was yummy.
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Step by Step Pictures
Dry Masala Powder
1)Take all your dry masala ingredients. I am using dry red chillies, fennel seeds, rice, cumin seeds, black pepper, coriander seeds or coriander powder.
2)Add all the whole spices into a pan and dry roast on low heat for 5 minutes until toasted. if you are using coriander seeds, add it along with the whole spices. If you are using coriander powder, add it in the end.
3)Once the spices are roasted. Add in coriander powder and give a good mix.
4)Allow this to cool completely. Now add these whole spices to a blender.
5)Make it into a fine powder. This is your dry masala. Set this aside, we will use this in the wet masala which we are making next.
Wet Masala
6)Heat oil in a pan, add in shallots and curry leaves.
7)Add in ginger garlic paste. You can add chopped garlic and ginger. I had some paste so used it. Saute this for couple of minutes.
8)Now add in grated coconut into the masala and mix well. Once coconut is added, stir fry the coconut in the oil for few minutes.
9)Add in the dry masala powder into the roasted coconut and mix once.
10)Take it off the heat and allow this to cool.
11)Take the cooled mixture in a blender jar.
12)Now grind this into a fine paste by adding some water. This is your wet masala. Set this aside.
Make Thanni Kuzhambu
13)Heat oil in the same pot. Add in curry leaves and let them sizzle.
14)Add in bone-in chicken and some green chillies into the oil. You have to use bone-in chicken for flavour.
15)Stir fry the chicken for few minutes in the oil.
16)Pour water into the chicken to completely cover the chicken. You can add more water, since this kuzhambu is slightly thin.
17)Cover and cook until the chicken is completely cooked.
18)Now add in the ground masala which we made earlier and mix well into the kuzhambu.
19)Season with salt to taste. Cook on low heat for 10 minutes until you see oil floating on top.
20)Chicken thanni kuzhambu is ready. Take it off the heat.
21)Add in lemon juice to taste.
22)Add a handful of fresh coriander leaves.
23)Serve hot with rice.
Expert Tips
- Use bone-in chicken for best flavour. Since it adds so much flavour to the thin soup.
- You can add chopped tomatoes into the curry if you want.
- When making the masala, add lots of ginger and garlic for flavour.
- The rice in the masala powder gives slight thickness to the thin soup.
Serving and Storage
Chicken thanni kuzhambu has long shelf life and can be stored in fridge for upto a week. Enjoy it as it is in a bowl or with hot rice.
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Chicken Thanni Kuzhambu Recipe
Thanni Kuzhambu, translates to thin gravy made with chicken, shallots, ginger, garlic, coconut and whole spices. This kuzhambu is popular in Erode region of Tamilnadu. This curry taste amazing with rice.
Ingredients
For Garnishing and Adding in End
Nutrition
Nutrition Facts
Chicken Thanni Kuzhambu Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
