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Pura Kichili Pazham Melagu Varuval :: Pigeon cooked with Orange & Chettinad Spices – Tamil Nadu
Chef Atul Kocchar of Benares – London, UK
Adapted by StarChefs

Yield: 4 Servings


  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • 2 teaspoons fennel seeds
  • 1 star anise
  • 5 green cardamom pods
  • 2 cloves
  • 1 cinnamon stick, about 1 inch
  • 1 pigeon, skinned and divided into 8 pieces
  • Juice of 1 orange
  • 2 teaspoons ginger-garlic paste
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ¼ cup vegetable oil
  • 10 curry leaves
  • 2 onions, thinly sliced
  • ¼ cup chopped cilantro leaves
  • Zest of 1 orange, for garnish

Combine peppercorns, cumin seeds, fennel seeds, anise, cardamom pods, cloves and cinnamon stick. Lightly toast. Grind in spice grinder.

Marinate pigeon parts in orange juice, ginger-garlic paste, turmeric, and salt. Set aside.

Set medium sauté pan over medium-high heat. Add oil. Add curry leaves. Add onion, and cook until golden brown. Add ground spices and marinated pigeon and sear pigeon. Add 1 cup warm water and cook slowly until tender. Add chopped cilantro and orange zest.

To Serve:
Serve hot with warm rice pancakes or chapatti.


 Published: Jan 2004
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