MALVANI KOMBDI VADE | MALWANI CHICKEN CURRY - RASSA - SAGOTI

Malvani  chicken called "kombdi (CHICKEN) vade (MIXED FLOUR PURI)" is a spicy & hot chicken curry served with vade & rice & sol kadhi (pink colored appetizer drink made from the kokam fruit and Coconut Milk, often drunk after particularly hot and spicy Konkani / Malvani meal as it is very soothing.)

Malvani Cuisnine originates from the Sindhudurg district in the Western Coast of India. Konkan Coast or the Western Coast has at least three distinct cooking

style, Konkan style spreads from Raigad to Mangalore, Malvani Cuisine from Sindhudurg and Gomantak or Goan Cuisine that is from Goaa. Although Malvan cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine.

Malvan being a coastal area in Konkan, it has its own distinct way of cooking food. Malvani cuisine uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk.

Last friday I was in search of a new chicken recipe (Nowadays I keep on experimenting & tend to prepare some new recipe ) .Normally I prepare our SKP

(SOMVANSHIYA KSHATRIYA PATHAREPRABHU) style chicken curry which is traditionaly prepared by my mom & aunts .But I wanted to try something different so I decided to prepare this malvani chicken rassa which I had noted down from a marathi magazine . The result was awesome !!!!

This recipe assumes that you have your stock of malvani masala even if you dont have you can refer my post on malvani-masala-home-made-powder recipe.

Ingredients :

Chicken skinless (cut into 2 inch pieces)  800 grams

 Fresh coriander leaves,chopped  1/4 bunch

 Ginger,chopped  1 inch piece

 Garlic,chopped  4-5 cloves

 Green chillies,chopped  2-3

 Dry coconut (khopra),grated  1/2

 Whole dry red chilli  4-5

 Oil  4 tablespoons

 Onion ,chopped  5

 Coconut,grated  1 1/2 cup

 Malvani masala  2 1/2 teaspoons

 Salt  

Method :

MARINATION

1. Grind  coriander leaves to a paste along with ginger, garlic and green chillies .

2.Make cuts on the chicken pieces ,squeeze one tsp lemon juice & pinch salt on chicken  .Marinate the chicken with green paste for atleast one hr in refrigerator

MASALA PASTE

1 . Dry roast grated dry coconut with whole red chillies in a thick-bottomed kadai, remove, cool and grind into a fine paste with half a cup of water.

2. Heat one-tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till golden. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown. Cool and grind to a fine paste with half a cup of water.

CHICKEN CURRY

3.Heat remaining oil in a kadhai, add remaining chopped onion and stir-fry till golden brown. Add the green paste marinated chicken pieces & fry for 1-2 minutes.

4. Stir in dry coconut and red chilli paste and Malvani garam masala. Continue to cook for three to four minutes on medium heat.

5.Add the fresh coconut and onion paste and cook further on medium heat for three to four minutes, stirring frequently.Add 4 cups of hot water and bring to a boil with lid closed.

6. Reduce heat and simmer for three to four minutes. Add salt and mix thoroughly. Garnish with chopped coriander. Serve hot with malvani vade.

MALVANI VADE  

It is a type of puri made from mixed flours served with  malvani style chicken curry & the combo is called kombadi vada

INGREDIENTS

Vade flour  2 cups  (pls refer below recipe )

Salt  to taste

Turmeric powder  1/4 teaspoon

Red chilli powder  1 teaspoon

Oil  to deep fry

To make the vade flour :

1 kg Rice
250 gms Bengal gram split (chana dal)
100 gms Black gram split (urad dal)
25 gms Coriander seeds
15 gms Cumin seeds (to fry)

 For preparing vade flour at home roast  above 5 ingredients separately. Cool and grind into a powder. This should be stored in airtight tins.

Method:

1.To make vade, take the vade flour in a bowl. Add salt, turmeric powder and red chilli power and mix well.

2.Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough.

3.Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri.

4. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain and serve hot with chicken curry.