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Tribal Flavours
TRIBAL LIFESTYLE has always interested citywallahs. Their food, their dress, their language, and their habits are all a source of curiosity tor us. Here is a tribal recipe.
Pandithavalam Kozhi Charu
Ingredients
Country chicken — 1 kg
Potato — 2 nos: medium size
Shallots (small onion) — 100 grams
Tomato — 150 grams
Garlic — 1pod
Ginger — 10 grams
Pepper — 10 corns
Green chillies — 3
Jeera — 1 tsp
Fenugreek — ˝ tsp
Chilly powder — 3 grams
Turmeric — a pinch
Curry leaves — 1 sprig
Tamarind — 50 grams
Stock or water
Salt to taste
Oil — 100 ml
Method
Clean and cut the chicken (with skin on) into small pieces and keep aside. Skin and cube the potatoes. Clean and slice the shallots and tomatoes. Crush garlic, ginger, jeera and pepper. Soak the tamarind in 150 ml warm water. Heat oil in a vessel, crackle fenugreek, add curry leaves and green chillies. Add shallots and sauté till it turns golden brown. Add sliced tomatoes, chilly, turmeric powder, crushed garlic, ginger, pepper and jeera and sauté it a little longer. Then add the chicken, potato and salt and fry for some more time. Finally add the tamarind water and the stock. Cover and cook well. Check the seasoning and remove from fire. The gravy should be of a thin consistency. Ideally served with rice.
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