Coconut-Dal Chutney

Ingredients

5-6 tbsp grated coconut  à You can add/reduce the quantity depend upon your taste

2-3 tbsp dal (Phutane) à You can add/reduce the quantity depend upon your taste

2 small green chillies , chopped
½ inch ginger

3-4 small pieces of garlic

1 small piece of tamarind
1 tsp cumin

2-3 tbsp green coriander

Pinch of sugar
salt to taste

For the Tempering
1/2 tsp mustard seeds
1 red chilli , broken into pieces
4 to 5 curry leaves (kadi patta)

¼ tsp turmeric powder
1 tsp oil

Method

1.      Put the coconut, dal (phutane), green chillies, ginger, garlic, cumin, tamarind, sugar, green coriander and salt in a blender with a little water (as required) and grind to make a fine paste. Keep aside.

2.      Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves, turmeric and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.

PEPPER CHICKEN

Exquisite dish from the Chettiar community, this dish a very special southern flavour is the use of fennel seeds, curry leaves and of course, the pulse (legume), urad dal.

INGREDIENTS

 Oil                                                                                                                             5 Tbsp

For the Spice Paste

Cumin Seeds                                                                                                         1-1/2 tbsp

Dried Hot Red Chillies, broken into halves                                              8-10

Coriander Seeds                                                                                                  3 tbsp

Fennel Seeds                                                                                                        1-1/2 tsp

Black Peppercorns                                                                                              1-1/2 tsp

White Poppy Seeds                                                                                            1-1/2 tsp

Garlic Cloves, Peeled & roughly chopped                                                 5

Fresh Ginger, Peeled & roughly chopped                                                 4 cm/1-1/2 Inch

Ground Turmeric                                                                                                 1/2  tsp

Salt                                                                                                                            1-1/2  tsp

For Cooking

Bay Leaves                                                                                                             3

Cardamom Pods                                                                                                  5

Cinnamon Stick, broken                                                                                   2.5 cm/1 Inch

Fennel Seeds                                                                                                        1 tsp

Cloves                                                                                                                      3

Urad Dal                                                                                                                  1-1/2 tsp

Fresh Curry Leaves                                                                                             15-20

Medium Sized Onions                                                                                       2 (175 g)

(Peeled & finely chopped)                    

Large Tomato, chopped                                                                                    1

Chicken                                                                                                                    1 kg               

Note: Tbsp (tablespoon), tsp (teaspoon)

   

PREPARATION

Make the spice paste: 

In a small frying-pan, heat 1 tbsp of the oil over a medium-high heat. When hot add the cumin seeds, chillies, coriander seeds, fennel seeds, black peppercorns and poppy seeds. Stir and fry brieflyuntil lightly roasted. 

Now put these into a clean coffee grinder and grind to a powder. Empty into the container of an electric blender. 

Put the garlic, ginger, turmeric and salt into the blender as well, along with 6-8 tbsp water. Process until you have a fine paste, pushing down with a rubber spatula if needed. Set aside.

COOKING

Heat the remaining 4tbsp oil in a large saucepan over a medium-high heat. When hot, add the bay leaves, cardamom pods, cinnamon, fennel seeds, cloves and urad dal. Stir and fry briefly until the urad dal turns red, then add the curry leaves if using. Stir once or twice and add the onions. Fry the onions until they are soft and just lightly coloured. Now add the spice paste. Continue to stir and fry for about 4-6 minutes, adding a little water to prevent sticking. Add the tomato. Stir and fry for a further 3-4 minutes. 

Add the chicken pieces to the onion and spice mixture. Stir until they are well coated, then add 600ml/1pt/2 cups water, just enough to cover. Bring to the boil. Turn the heat to low, cover and simmer until the chicken is almost cooked, about 20-25 minutes. 

Using a slotted spoon, remove the chicken pieces. Turn the heat up to medium-high, and reduce the sauce until very thick. This should take about 6-8 minutes. Replace the chicken, fold gently into the sauce and cook for a further 5 minutes before serving.

VARHADI CHICKEN

Preparation Time: 45 Minutes

Cooking Time : 15-20 minutes

Servings : 4

INGREDIENTS

Boneless, skinless chicken cut in 1 1/2-inch cubes               1/2 kg

Onion diced                                                                   3 Medium

Garlic finely minced                                                         3 Cloves

Piece of ginger finely minced                                            1 Inch

Large tomato finely chopped                                            1

Freshly grated coconut                                                   3 Tablespoon

Yoghurt                                                                       1 Measuring cup

Turmeric                                                                      1 Tablespoon

Cumin powder                                                               1 Teaspoon

Coriander powder                                                          1 Teaspoon

Red chilli powder                                                           2 Tablespoon

Kala Masala / Goda Masala / Garam Masala                        1/2 Tablespoon 
  

Bay leaves                                                                   2

Whole clove                                                                 3

Black pepper corns                                                        5

Cardamom pods gently crushed                                        3

Cinnamon                                                                     2” (one stick)

Salt                                                                            To taste

Lemon's juice                                                               ½ Tablespoon

Oil vegetable or canola                                                   3 Tablespoon

Freshly chopped cilantro leaves for garnish

  

PREPARATION

In a large mixing bowl, combine the yogurt along with the spices (salt, turmeric, cumin powder, coriander powder and ½ tsp red chili powder). Mix well to combine and add the chicken pieces. Cover with plastic wrap and let marinate for at least 4-6 hours in the refrigerator. If possible, overnight works best. In a large deep skillet on medium heat, add 1 tbsp of oil. Add the whole spices (bay leaves, cloves, black peppercorns, cardamom pods and cinnamon stick). Stir fry for 2-3 minutes until fragrant Add the onions. Stir fry the onions until slightly browned Add the grated coconut, ginger and garlic. Stir fry for another 3-4 minutes Add the chopped tomatoes. Reduce the heat and let simmer for 10 minutes. Next, remove from the heat and set aside to cool. When the mixture has cooled, puree into a smooth thick paste. This mixture is known as Kolhapur masala. COOKING Add the remaining oil to the skillet and when hot (medium high heat), carefully add the chicken along with marinade to the pan. Add the Kolhapur masala, kala or garam masala and remaining red chili powder. Stir well to combine, cover, reduce the heat and let simmer 10-12 minutes or until the chicken is thoroughly cooked yet moist and tender. Add the lime juice and stir well. Transfer to a serving dish, garnish with freshly chopped cilantro.

KORI GHASSI Kori Ghassi is a Mangalorean delicacy! Chicken cooked in a spicy masala and coconut milk.  Preparation Time: 1 to 1-1\2 hours Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Chicken, 1 inch pieces                                        800 grams Lemon juice                                                      1-1/2 tablespoons Ginger paste                                                     3/4 teaspoon Garlic paste                                                      3/4 teaspoon Turmeric powder                                                1/2 teaspoon Salt                                                                 to taste Coconut, scraped                                               1-1/2 cups Coriander seeds                                                 1/2 tablespoons Black peppercorns                                              15 Fenugreek seeds (methi dana)                              1/2 teaspoon Cumin seeds                                                      1-1/2 teaspoons Bedgi whole dry chillies, seeded                            10 Olive oil                                                            3 tablespoons Onions, chopped                                                3 medium Mustard seeds                                                   1/2 teaspoon Curry leaves                                                      10 Garlic, chopped                                                  8 cloves Tamarind pulp                                                    1-1/2 teaspoons Coconut milk                                                     3/4 cup PREPARATION Marinate chicken with lemon juice, ginger-garlic paste, turmeric powder and salt for an hour. To make the masala dry roast coconut to a light brown. Lightly sauté coriander seeds, black peppercorns, fenugreek seeds, cumin seeds and whole bedgi red chillies in two teaspoons of olive oil. Grind these along with roasted coconut and half the onions to a fine paste using a little water if required.  COOKING Heat remaining oil in pan. Add mustard seeds and curry leaves. When the seeds splutter, add garlic and remaining onions and sauté for five minutes on low heat. Add ground masala and sauté for five minutes till a nice aroma is given out. Add marinated chicken. Stir well and add one cup of water and adjust salt. Stir, cover and cook for ten minutes. Add tamarind pulp and stir well. Add coconut milk and remove from heat just when it comes to a boil. Serve hot.

MURGH MANGALOORI        Spicy Chicken Curry Prepared in South Karnataka Style Preparation Time : 30-35 minutes Cooking Time : 30-35 minutes Servings : 4

INGREDIENTS Chicken, cubed 1 inch                              1 kg  Lemon juice                                            2 tablespoons  Salt                                                      to taste Oil                                                        3 tablespoons Cinnamon                                               1 Inch Stick Cloves                                                   4-5 Peppercorns                                            3-4 Bay Leaf                                                1 Ginger (Finely Chopped)                            1 Inch Piece Garlic (Finely Chopped)                             5-6 Onions (Finely Chopped)                           2 Medium Sized Coconut (Scraped)                                   1 Cup Fresh Coriander Leaves (Finely Chopped)     ¼ Small Bunch Tomatoes (Finely Chopped)                       3 Medium Sized For Masala Powder Cinnamon                                              1 Inch Stick Cloves                                                   3 Green Cardamoms                                   1-2 Peppercorns                                           4-5 Poppy Seeds (Khuskhus)                          1 teaspoon Cumin Seeds                                          1 teaspoon Coriander Seeds                                     1 tablespoon Fenugreek Seeds (Methi dana)                  ½ teaspoon Kashmiri Red Chillies                                 6 Madras Red Chillies                                  5 Turmeric Powder                                     ½ teaspoon

PREPARATION Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. COOKING Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.