Kozhy Masala

About Kozhy Masala

Ingredients

• Chicken, cut into bite sized pieces on the bone 750 gms
• Ginger-garlic paste 2 tbsps
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Salt to taste
• Oil 2 tbsps
• Curry leaves 8 to 10
• Medium onions, finely sliced 2
• Cumin powder 1 tsp
• Black peppercorns, crushed 1 tsp
• Medium tomato, chopped 1
• Lemon juice 2 tsps
• Tamarind pulp 2 tbsps
• Fresh coriander leaves, chopped 4 tsps

How to Make Kozhy Masala (Stepwise Photos)

Method

1. Take chicken pieces in a large bowl, add 1 tbsp ginger-garlic paste, ½ tsp red chilli powder, turmeric powder and salt and mix well. Keep the bowl in the refrigerator to marinate for 2-3 hours.
2. Heat oil in a deep non-stick pan, add curry leaves, onions, remaining ginger-garlic paste, remaining red chilli powder, cumin powder and crushed black peppercorns and saute on low heat for 3-4 minutes. Add tomato and saute for 2 minutes.
3. Add 1 cup water and mix. Cover and cook till chicken is done.
4. Add lemon juice, tamarind pulp and coriander leaves and mix well. Simmer for 2 minutes.
5. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps