Manga-Yiral in Chettinad masala/ Chicken gizzard in chettinad masala

Chicken gizzard or mangai-yiral are secondary stomachs present in birds to grind the food before digestion. They are hard in nature and can be used in curries. I just tried it with chettinad masala and it was just a perfect side-dish. Have it with Sambar, curd rice, or just any dish, it is tasty. This recipe goes directly to CWS- coriander seeds guest hosted by Deepa event by Priya.

You need:
Chicken gizzard                          100gms
Onion (chopped fine)                  1nos
Tomato (chopped fine)                1nos(medium)
Green chilli( chopped fine)           1nos
Coconut( grated)                         2tbsp
Coriander seeds                          1tbsp
Jeera seeds                                  1/2tbsp
Pepper                                        1tsp
Dry red chili                                 2nos
Ginger garlic paste                       1tbsp
Turmeric powder                         1/2tsp
Salt
Oil                                               2tbsp

Preparation:

Clean the chicken gizzard and chop it into bite sized pieces.
Roast the coconut, coriander seeds, jeera, pepper  and red chilli in 1/2tbsp oil, and grind to a fine paste.
In the pressure cooker heat the oil, add the onions, fry till its translucent. Add ginger garlic paste and fry for a minute. Add the tomatoes and turmeric powder and fry till oil seperates.
Now add the chicken gizzard and the ground paste. fry for a minute add 1/2 cup water and salt.
Pressure cook for 3 whistles. Wait for the pressure to come down and open up the lid.
Now again cook till the water evaporates and it forms into a masala.
Garnish with coriander leaves and serve.