Pura Kichili Pazham Melagu Varuval :: Pigeon Cooked With Orange & Chettinad Spices _ Tamil Nadu

Cooking Instructions

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.