Vaankozhi thokku (Turkey gravy)

I have tasted turkey biriyani during my school days and I remember the taste was more or less similar to chicken, but I heard turkey takes a little more time to cook than chicken. When I went to grocery shop I saw the turkey breast (which has low calories than chicken breast and high protein than chicken breast) and I tried to do a thokku / gravy that came out so good.

Cooking time: 30 mins

Serving: 2

Ingredients:

Turkey breast - 400 gms (chopped into small chunks)
Onion - 1 (big, sliced)
Tomato - 1 1/2 (sliced)
Ginger garlic paste - 1 1/2 tbsn
Green chilli - 4 (finely chopped)
Turmeric - 1/2 tspn
Sambar powder - 2 tspn or (coriander powder - 3 tspn, red chilli powder - 2 tspn)
Cumin pepper powder - 1 tspn
Bayleaf - 1
Cinnamon - 2 pieces
Cloves - 2
Fennel seeds - 1 tspn
Curry leaves - few
Coriander leaves - few (chopped)
Oil - 3 tbsn
Salt to taste

Method:

1. Grab all the ingredients.

2. Heat a cooker. Add oil, bayleaf, cinnamon, cloves, fennel seeds.

3. Add onions and saute till it becomes golden brown.

4. Add ginger garlic paste and curry leaves. Saute till the raw smell goes.

5. Add green chillies and curry leaves. Saute for few more seconds.

6.Add tomatoes and saute till it becomes mushy.

7. Add turkey, turmeric and salt. Saute well.

8. Add the Sambar powder, cumin pepper powder. Saute for about 5 mins till the masala coats the turkey well.

9. Add a cup of water. Close the lid and cook for 3 whistles.

10. Once the pressure is released open the cooker and cook for another 10 mins to get the gravy consistency.

11. Garnish with curry leaves and coriander leaves.

12. Turkey gravy / vaankozhi thokku is ready to serve hot with your favorite combo😋😋.

Notes:

Always wash the meat with turmeric powder and lemon juice to get rid of any smell.
Turkey meat is not as tender as chicken meat. So pressure cooking is good to get soft meat.
This thokku goes well with rice, dosa, poori, chappathi, parotta and naan.