Anu's Naati kori kajipu and sukka

2 kg naati kori

For grinding:

15 long red chilly
10 short red chilly
1 tablespoon coriander
1 teaspoon jeera
1/2 tsp methi seeds
1 tsp pepper

1 onion
1 fistful coconut

Method:

Roast the dry masala with a little oil. Fry onion till almost brown and add grated coconut and fry till golden.

Grind the above with 10 flakes of garlic and 1 onion and turmeric powder.

For the curry:

Remove the chicken pieces from the curry and add milk extracted from one coconut and bring to a boil.

For the sukka:

Grind coarsely 1 tsp jeera, 7 to 8 flakes of garlic with one small grated coconut and salt.

Add the ground coconut to the chicken pieces and cook well.


For the seasoning, heat ghee and lightly brown 1/2 tsp methi seeds, add one medium sized onion thinly sliced till brown and use half of it for the curry and half to season the sukka and stir the mix for about five mins.