At the heart of Attappady’s culinary culture, Vanasundari chicken, a vibrant green delicacy infused with a blend of pudina leaves, coriander, palak, green pepper, and bird’s eye chillies, takes center stage at numerous Kudumbashree food festivals across Kerala. Beyond its unique flavor, this dish is celebrated for its health benefits, often recommended for those dealing with high cholesterol, blood pressure, and diabetes. Here’s how to craft this green beauty:
**Ingredients:**
– 1 handful of pudina
– 1 handful of coriander leaves
– 1 handful of palak leaves
– 1 tsp pepper
– 1 kg chicken
– 1 lemon
– Salt
– 1 tbsp Garlic paste
– ½ tsp turmeric
**Preparation:**
1. Grind pudina, coriander, palak leaves, and pepper to create a vibrant masala.
2. Mix in lemon juice and salt, then cover the masala for three hours.
3. Meanwhile, bring water to a boil for cooking the chicken.
4. Add ginger paste, garlic paste, and turmeric to the boiling water.
5. Make small cuts in the chicken and add it to the pot, boiling for five minutes.
6. Remove the chicken, coat it with the previously prepared masala.
7. Spread the chicken in a heavy-bottomed skillet and shred it using a knife or spoon.
8. Continue adding a bit of masala and chili sauce while shredding.
9. Serve and relish this delightful dish with dosa or appam.
Please note that the paragraph breaks provided are based on the structure and content of the original instructions.
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