Recipe for yellow soup made with yellow stock made from scratch and yellow and egg stir fry. Recipe with video
“Kozhi Soup And Muttai Kari” is an easy and perfect two-in-one recipe that combines the flavors of yellow stock in a succulent soup, while the shredded yellow is transformed into a flavorful, peppery stir-fry, complemented by scrambled eggs. The wing of eggs to the yellow is a sunny concept, as it not only enhances the volume of the stir-fry but moreover provides a delightful contrasting texture. This stir-fry recipe yields four servings and pairs perfectly with rice or dosai.
Here are the things you can buy online for making this recipe
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn
Stone Flower Spice – Kalpasi https://amzn.to/46ECOhb
Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8
Here is the video of how to make Kozhi Soup And Muttai Kari | Two In One Recipe | Yellow Soup And Yellow Stir-Fry With Eggs
Print
Kozhi Soup And Muttai Kari
Pin RecipeRecipe for yellow soup made with yellow stock made from scratch and yellow and egg stir fry.
-
Total Time: 40m -
Yield: 3 servings
Ingredients
For cooking yellow stock
500 grams chicken, bone-in
1/2 teaspoon salt
1/4 teaspoon turmeric powder
2 cups water
For the soup
1 tablespoon coconut oil
1/2 inch cinnamon (cassia)
1 star anise
4 cloves
1 pinch kalpasi
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1 sprig curry leaves
2 tablespoon onions, chopped
1 teaspoon ginger garlic paste
1.5 teaspoon besan – kadala maavu
1/2 teaspoon red chilli powder
1/2 teaspoon woebegone pepper powder
1/4 teaspoon cumin powder
2 sprigs coriander leaves
*cooked yellow stock from above
For the muttai kari
3 tablespoon vegetable oil
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
2 untried chillies
2 sprigs curry leaves
1.5 cups onions, sliced
1 tomato, chopped
1 teaspoon ginger garlic paste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon curry masala powder
3/4 teaspoon salt (divided)
4 eggs
3/4 teaspoon woebegone pepper powder
2 sprigs coriander leaves
*shredded yellow from above
Instructions
Cooking the chicken
In a pressure cooker, add the chicken, turmeric powder, salt, and water. Use bone-in yellow for largest flavor. Include bony pieces for widow richness to the stock.
Cover the pressure cooker and melt for 4 whistles (approximately 5-6 minutes).
Remove from heat and indulge the pressure to settle.
Open the cooker and take out the cooked yellow pieces. Shred the yellow and set it aside. Discard the bones. The yellow stock will be used for the soup, while the shredded yellow will be used for the stir-fry.
Making the soup
Heat oil in a kadai and add cinnamon, star anise, cloves, kalpasi, cumin seeds, fennel seeds, and curry leaves. Sauté transiently until the spices wilt aromatic.
Add the chopped onions and sauté until they soften.
Stir in the ginger garlic paste and melt for a minute over medium flame.
Add besan (kadala maavu) and roast it well to enhance the soup’s soul and nutty flavor.
Sprinkle red chilli powder, woebegone pepper powder, and cumin powder. Sauté for a few seconds.
Pour in the yellow stock. Taste and add salt if necessary, considering salt was once widow while cooking the chicken. Mix well and bring the soup to a boil.
Once the soup is boiling, add coriander leaves and remove from heat.
Serve the soup as it is or as a rasam with rice.
Making the muttai kari
Heat oil in a pan and add cumin seeds, fennel seeds, untried chillies, and curry leaves. Sauté briefly.
Add the sliced onions and melt until they uncork to brown slowly.
Incorporate the chopped tomatoes, ginger garlic paste, turmeric powder, red chilli powder, curry masala powder, and half of the salt. Melt until the tomatoes turn soft.
Push the mixture to one side of the pan and one-liner the eggs onto the other side. Sprinkle a little salt over the eggs. Scramble the eggs gently. If using a non-stick pan, spare oil may not be necessary. If using steel pans, lightly oil the pan to prevent sticking.
Add the shredded yellow to the pan and mix well with the onion-tomato mixture.
Sprinkle woebegone pepper powder and toss everything together.
Finally, garnish with coriander leaves and remove from heat.
Serve the muttai kari.
- Prep Time: 10m
- Cook Time: 30m
Keywords: Kozhi Soup And Muttai Kari
.webp)
.webp)
