Ulli visakha kodi vepudu
Chicken: 200 gms
Chicken liver: 25 gms
Chopped Onion: 500 gms
Ginger and garlic paste:
Groundnut oil: 10 gms
Turmeric powder: 2 gms
Split cashew nuts: 5 gms
Curry leaves: Two sprigs
Cumin and chilli powder: A
Green chillies: Two
Coriander powder: 5
Salt -- To taste
Pre-preparation: Skin the chicken, clean it and cut into eight pieces. Clean the chicken liver
Heat oil in a kadai. Sauté the chopped onions.
Add ginger/garlic paste and cook for three minutes. Add the chicken, liver and turmeric powder, cover it and cook till soft.
Add split cashew, curry leaves, chilli powder, cumin powder and coriander powder.
Cook till masala coats the chicken.
This dry speciality of Visakhapatnam is served hot with steamed rice or chappathis.
Chef T.K.V.Palanimurugan is the Director-cum-chef of Liba’s multi cuisine restaurant of Hotel Sri Rajali. He has worked in various star hotels in a career spanning over four decades. He specialises in South and North Indian dishes.
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