We have a lot of Tulu friends and this is one dish I love in their cuisine. Very elaborate dish but is so good that I dont mind spending the extra time in kitchen to cook it.
Cooked it recently for one special set of friends who love Mangalorean cuisine.
Method
- Clean and cut 1 kg chicken pieces into cube sized pieces along with the bone and keep aside.
- In a pressure cooker, take 2 tbsp oil and heat. When hot, add 1 tsp mustard seeds, 1/2 tsp jeera seeds and when they splutter add 5/6 sprigs of curry leaves. The curry leaves give a distinct flavor to this dish and hence feel free to go heavy on them
- Now after sauteeing it for 2-3 mins, add 1 finely chopped onion and some salt. Saute the onion till it is pinkish in color.
- Now add the chicken and saute it well.
- As the chicken is cooking, dry roast 1 tsp coriander seeds, 7-8 dried red chillies, 10 pepper corns, 5-6 garlic pods, 1 inch dalchini, 1/2 tsp jeera, 4-5 cloves, 1/2 tsp khus khus(poppy seeds) with 2 tsp of onion and 2 tsp of grated coconut till the aroma of the spices fills up your kitchen. Let this cook for some time and then grind it to a coarse paste in the grinder.
- Add this to the chicken, mix well and pressure cook it for 1 whistle. Pressure cooking though not the best way to cook meat, is the easiest and hence I took this option. You can just cover the pan with a lid and cook for 15-20 mins till chicken is cooked. Adjust the water according to the consistency you want. I like it to have some gravy so that it goes well with chapatis.
- Now again dry roast, 1 cup grated coconut, pinch of haldi and 5-6 pods of garlic and 1/2 tsp jeera till coconut is slightly brown. Grind this to a coarse paste
- Add it to the chicken when chicken is almost done. Mix well and cook for 3-4 mins with lid on. You can add some more curry leaves for additional flavors.
- You can serve this with chappatis, hot neer dosas or in this case we made Rice Rotis (Tandlachi Bhakri). Here is the recipe of these awesome Rice Rotis
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