Скачать или смотреть No Tamarind No Lemon No Tomato Rasam & Madurai Famous Chicken Nei Sukka / Deadly Combination 🤗

No Tamarind No Tomato No Lemon Easy Rasam 🤗

Mangai Vathal Rasam 🥭

Recipe

Dried mango - 5 to 6 pieces
Soak in 1 cup hot water for 15 to 20 mins

Squeeze the soaked mango pieces well with your hands to extract the juice.
(You can either strain the juice or use it as is with the pulp.)

Pound
Pepper - 1 tsp
Cumin seeds - 1 tsp
Garlic - 3 cloves
Green chilies - 2 nos
Shallots - 5 nos

Add it to the dried mango extract
Water - 1 to 2 cups (based on your desired consistency)
Salt to taste
Turmeric powder - 1/2 tsp
Jaggery - 1 tsp
Bring it to boil
Once it starts foaming on the surface, turn off the heat

For tempering
Oil - 1 tbsp
Mustard seeds - 1 tsp
Fenugreek - 1/4 tsp
Hing - 1/4 tsp
Dried chillies - 2 nos
Curry leaves

Madurai Nei Sukka is a flavorful South Indian dish that originates from Madurai. The name “Nei Sukka” translates to “ghee-fried dry roast,” where “Nei” means ghee (clarified butter) and “Sukka” refers to a dry preparation. It’s typically made with mutton or chicken, although vegetarian versions using mushrooms or jackfruit are also possible.

Madurai Chicken Nei Sukka

Recipe

Marinate
Chicken - 1 kg
Sesame oil - 3 tbsp
Chili powder - 3 tbsp )I used Kashmiri chili powder)
Turmeric powder - 1 tsp
Salt to taste
Ginger - 1 inch piece (pound)
Mix well (squeeze with your hand well, so that the chicken will be soft and tender)

In a iron skillet or kadai

Add the marinated chicken
Water - 2 tbsp
Sauté on medium high heat
Once the water starts oozing out and chicken turns color
Cover and cook for 10 mins on medium low heat
When the oil separates
Garlic - 10 to 15 nos (crushed)
Cashew nuts - 10 nos
Curry leaves
Fry on medium high heat for 5 mins
Pepper powder - 1 tsp
Ghee - 2 to 3 tbsp
Coriander leaves (optional)
Sauté on high heat for a minute
Enjoy it with rice, chapathi, parotta, etc. 🤗

Thanks for watching!