28 November 2010

Chicken Hearts In PachhaKurumulaku

Chicken hearts Fry in PachhaKurumulaku!

How to make Chicken Hearts Fry


1) Fresh Chicken hearts– 500 Gms.
2) Garlic – 5 nos. (Crushed or chopped)
3) Ginger – 1 piece. (Crushed or chopped)
4) Lime juice – 2 teaspoon.
5) Turmeric powder – ½ teaspoon.
6) Red chilly Powder (Kashmiri) – 2 teaspoon.
7) Fresh crushed Green Pepper – 2 strips.
8) Salt – to taste
9) Big onion – 1 no. (Sliced)
10) Masala Powder (Garam Masala) – 1/2 Table spoon
11) Coconut pieces – 4 table spoon.
12) Vinegar – 1 ½ teaspoon.
13) Red chilly Powder (Kashmiri) – ¼ Table spoon.
14) Fresh crushed Pepper powder – ¼ Table spoon.
15) Oil – 2-3 table spoon.
16) Mustard seeds- 2 teaspoon.
17) Curry leaves – As required


Clean the Chicken hearts one by one removing the fat surrounded and cut one side fully to remove the blood clots in side the hearts, wash the same with little yogurt and vinegar in last stage, then marinate it with 2-8 ingredients and keep aside for about 30 minutes. Then cook with out water for about 10 minutes in slow fire until the water evaporate.

Heat 2-3 table spoon of oil in a thick bottom pan, pop up mustard seeds, then add big onion and coconut piece together and sauté until it becomes transparent stage. Then add 1/4 table spoon chilly powder and 1/4 table spoon of crushed pepper powder and sauté for few seconds again then add cooked chicken hearts, vinegar, Masala powder and curry leaves, then sauté until it becomes golden brown.


  1. OMG, does this sound good. I've always liked chicken hearts. Now the problem is to find a place that sells them by the pound.

    Thanks so much for the recipe.