Koli Kara Kuzhambu

(Chicken Spicy Gravey)
Tamil authentic curry with spices and tamarind.

Kuzhambu Masala

250 gm of Measurements

30 dried red chillies
1/2 cup coconut powder
5 2"sticks cinnamon
10 cloves
1/2 cup coriander seeds
1 tablespoon cumin seeds
4 tablespoon fennel seeds
1 tsp black pepper
1 tsp fenugreek seeds
2 tbsp dry curry leaves

Preparations:

Dry roast every single spices on low flame until the fragrant comes out or a bit of slight brown . Please do not burn the spices. Cool completely before grinding.
Grind the spices to a very smooth and fine powder. If the quantity is large, then grind it in batches.
Spread the ground masala on a newspaper to cool. Let it completely cool before you can store.

I add Kasmiri chilli powder to it for more colour.
Before cooking soak in water then add to curry. Do not forget to add tamarind water.
You may cook both veg and non_veg.

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