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Gramathu Virundhu Theni Hotels

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Theni Gramathu Virundhu, a passion for cooking, began. We prepare recetes that are primarily southern Indian. And bachelors will follow the recettes quickly.

As its name indicates, Theni Gramathu Virundhu has a few recipes, typically made in households around Tamil Nadu in southern districts. Most of them have a Virudhunagar cooking style contact. In certain recipes, we also mix and match to improve their flavour. The taste varies between individuals. There is also a particular way of cooking from person to person. We must change the aromas to fit our requirements. We also try food made according to our taste in other countries. Continue to inspire us to create new recettes on a regular basis.

Now we see about how to make a  Nattu Kozhi Kulambu:

Nattu kozhi kulambu is thick gravy cooked with freshly ground masala at home with country chicken. For thickness, this recipe does not use any coconut. This kulambu is always made by my mom when I was a kid and it’s my favourite kulambu. For the very first time, I tried this kulambu and felt very proud that I was able to do it exactly like my mom. With white rice, idly and dosai, it goes well.


Nation chicken / nattu kozhi, 1/2 kg

15 nos-Sambar onion / onion (motor and pestle crush)

1/4 tsp-Curcuma powder

Sesame oil 2 to 3 tbsp-

Salt for taste

Grinding for:

1 tsp-Oil

1 1/2 tbsp-Seeds of cilantro / malliander

3 nos-Dry (or add as required) red chillies

1 tsp- Seeds of cumin

1/2 tsp-Fennel / sombu seeds

Poppy seeds / kasa kasa tsp-1/2 tsp-

Peppercorns-1/4 tsp-

1 tsp-Rice (raw rice preferably)


Split some slightly large pieces of country chicken. Wash them vigorously 3 to 4 times with the lemon juice and turmeric powder.

Add washed chicken together with crushed sambar onion, turmeric, salt and blend well with a pressure cooker. Put aside for at least an hour and a half.

Cook marinated chicken in ample water (approximately 4 to 5 cups) for up to 7 or 8 whistles under heat, or until crispy. Since it takes  longer time for country chicken to cook than our usual broiler chicken. The chicken is happy now. Do not throw away the water you cook chicken in. Hold it for use later.

In a saucepan, heat oil, add coriander seeds, followed by cumin seeds, dried red chillies, fennel seeds, rice, peppercorns, and finally add poppy seeds. Enable them to absolutely cool.

Move the roasted products to a mixer grinder and progressively apply water to the smooth paste. Put aside for it. In a skillet, heat sesame oil, add ground masala paste and saute over medium flame until all the oil we added at the beginning has oozed out. Do not burn the masala until the kulambu tastes salty.

Add the fried chicken and water, and bring it to a boil. When you hit the target stability, turn the stove off. Serve idly, dosai with hot rice.


It takes a lot of time for country chicken to cook than our usual broiler chicken.

As seen in the picture, I used the motor and pestle to crush the sambar onion.

Do not over-roast masala to spoil the flavour of kulambu.

Do not dump the chicken fried in water because it has a lot of protein in it. From this broth, my mom used to make soup. I still use this chicken water instead of usual water when cooking kulambu.

To stop the stinky scent of chicken (kavuchi scent), wash the chicken in lemon juice once or twice.

Next We see about how to make Meen Kulambu:

Meen Kulambu is a  gravy prepared in our kitchen using a few ingredients that are easily available. In Tamil, Kulambu means curry and Meen means fish. Various forms of meen kulambu occur. But with little to grind, this one is clear and looks like ourself. Some dishes are comfort food, really. This ranges from individual to individual. But, for many, I suppose, it’s biryani and meen kulambu. It’s a very spicy fish curry with a rich taste. It is traditionally served in a clay or earthen oven, where the fish is fried in a spicy sauce with onions , tomatoes, tamarind and spices sautéed in sesame oil. This is a classic recipe that has strong flavours. Eating this will never save their fingers from licking them. Cooking this recipe is the highlight of the recipe in the earthen pot and it also improves the flavour. But from Canada, I don’t think I can do it. So whether you’re from India or anywhere you can do with the earthen pot, please do so that the excess water can be drained by the Clay pot and the clay pot can guarantee that nothing is damaged that you cook in the clay pot. When you start cooking in a clay pot, you’ll know the difference. It makes a huge difference. The dish is normally rested and then served for some time as it encourages the fish to incorporate the flavours into it and makes it more moist and tender. On a healthier note, fish are high in iron and calcium; they have less carbohydrate and cholesterol with good vitamins. It is a perfect complement to any balanced diet and is often safer than cooking beef or poultry.

I did this with a coconut butter chicken roast for my friends who came home this weekend. It was so simple to make. I have another fish curry, a Chettinadu fish curry recipe that is also very tasty, but I have few ingredients to grind. Because it is faster and smoother to produce.

Spinach with lentils (Spinach dal) tastes fine. Take a cup of hot rice and warm curry fish, blend well, and serve as a side dish or spinachdal or spinach molagootal with fish fry.


4 tbsp sesame oil

2 tsp Mustard seeds

1 tsp Fenugreek seeds

Whole Red Chilli-3

2 springs of curry leaves

Shallots-15, finely chopped

Tomatoes-2, thinly diced

3, Cut Green Chillies


Lemon size, tamarind paste (use 3 cups of water)

1⁄2 tsp Turmeric Powder

3 tsp chilli powder

5 tsp Coriander powder

1 bunch of coriander leaves

3 tsp Crushed peppercorns

1⁄2 cup coconut milk


Salt-as needed

Marinate to:

Fish-1⁄2 kg

Turmeric Powder

 Lemon juice


In warm water (3 cups), soak the tamarind, remove the pulp and leave it aside.

Clean the fish and marinate the fish in the segment “marinate” in turmeric, salt and lemon juice. Keep yourself apart. In a pan, add the oil, add the mustard seeds and let it splutter. Then add fenugreek, red chilli, asafetida, curry leaves, and sauté well. Now introduce the onions, garlic and green chillies. Sauté for two to three minutes, then add the tomatoes and sauté until the leaves have a raw odour. Chilli powder,  turmeric powder, cilantro powder. Sauté for  minute, until the leaves smell fresh.

Now apply the pulp of the tamarind when the masala is dense. And apply the requisite salt. Enable 20-25 minutes for it to simmer. When the oil is divided and it is thick, apply the pieces of marinated cod. Enable for five minutes to simmer. Made sure that  fish is introduced only when it is thick.

I don’t usually cook for longer than five minutes. Add crushed pepper now. To garnish, add a little bit of curry leaves and cilantro.

And add the coconut milk and jaggery, and you’ll turn off the flame in a minute when it boils.


Usually, the fish can cook more easily, but be careful not to cut them into pieces. So make sure that you’re not cooking them any longer. Give yourself at least an hour or two to relax. Even the following day, it tastes stronger.

Remember to use sesame oil because it gives curry as wonderful flavours in particular.

Serve about an hour at least. That will help to cook the fish well.

With coriander leaves, garnish them.

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