Kori Pulimunchi is a traditional dish famous in Tulunadu (Udupi/Mangalore). The name says it all that this dish stands for :-) Kori = Chicken, Puli = Tamarind(sour), Munchi = chilli so it's chicken in tangy, spicy gravy. It tastes great with neer dose, idli or aapam.
Ingredients:
Chicken: 500 gms cut into medium pieces.
Dry red chillies: 10
Coriander seeds: 1 tbsp
Cumin seeds: 1/2 tbsp
Fenugreek seeds:1/4 tsp
Black pepper :1 tsp
Garlic : 7-8 cloves
Turmeric: 1/2 tsp
Tamarind: 1 marble size
Kokam Skin /Punarpuli : 2 (Optional)
Chakke: 1 small piece (optional)
Lavanga: 1-2 (optional)
Coconut : 1 tbsp (optional)
Medium sized onion: 3
Curry Leaves: 2 sprig
Ghee: 1 tbsp
Oil: 2 tbsp
Method:
1. Wash and clean chicken and apply some salt, turmeric powder and a little ghee and keep it aside.
2. Dry roast coriander seeds, cumin seeds, fenugreek seeds and pepper. Roast red chillies with a little oil and roast coconut until its golden brown in color.
3. Add tamarind, kokam skin, garlic and a little water to the roasted ingredients and grind to a smooth paste in a mixer.
4. Finely chop onions, keep 2-3 tbsp of onion separately for tempering later.
5. Heat oil in a deep pan and add the remaining onions and saute until its golden brown in color.
6. Add chicken pieces and fry for 4-5 minutes.
7. Next mix in the ground paste, salt and 1/2 cup water and cook it on medium flame until the gravy thickens and chicken is cooked completely. Adjust water to get the desired consistency of the gravy.
8. Heat ghee in a small pan and add curry leaves and 3 tbsp of onions that we had kept separately and saute until the onions turn brown.
9. Add this tempering to the chicken, close the lid and cook for a minute and turn off the flame.
10. Serve the delicious Kori pulimunchi with neer dose, dose, aapam or rice. It goes well with chapathi also.
Notes:
1. Adjust the amount of tamarind if you are not adding punarpuli/kokam peel (Mangosteen peel).
2. Coconut is optional but it gives a little substance to the gravy.
3. I like to keep it a bit dry to go with dose, if you are serving with rice you can add more water or coconut milk and make more gravy.
Recipe Type: Nonveg | Main dish
Prep time: 20 mins | Cooking time: 25 mins.
Chicken: 500 gms cut into medium pieces.
Dry red chillies: 10
Coriander seeds: 1 tbsp
Cumin seeds: 1/2 tbsp
Fenugreek seeds:1/4 tsp
Black pepper :1 tsp
Garlic : 7-8 cloves
Turmeric: 1/2 tsp
Tamarind: 1 marble size
Kokam Skin /Punarpuli : 2 (Optional)
Chakke: 1 small piece (optional)
Lavanga: 1-2 (optional)
Coconut : 1 tbsp (optional)
Medium sized onion: 3
Curry Leaves: 2 sprig
Ghee: 1 tbsp
Oil: 2 tbsp
Method:
1. Wash and clean chicken and apply some salt, turmeric powder and a little ghee and keep it aside.
2. Dry roast coriander seeds, cumin seeds, fenugreek seeds and pepper. Roast red chillies with a little oil and roast coconut until its golden brown in color.
3. Add tamarind, kokam skin, garlic and a little water to the roasted ingredients and grind to a smooth paste in a mixer.
4. Finely chop onions, keep 2-3 tbsp of onion separately for tempering later.
5. Heat oil in a deep pan and add the remaining onions and saute until its golden brown in color.
6. Add chicken pieces and fry for 4-5 minutes.
7. Next mix in the ground paste, salt and 1/2 cup water and cook it on medium flame until the gravy thickens and chicken is cooked completely. Adjust water to get the desired consistency of the gravy.
8. Heat ghee in a small pan and add curry leaves and 3 tbsp of onions that we had kept separately and saute until the onions turn brown.
9. Add this tempering to the chicken, close the lid and cook for a minute and turn off the flame.
10. Serve the delicious Kori pulimunchi with neer dose, dose, aapam or rice. It goes well with chapathi also.
Notes:
1. Adjust the amount of tamarind if you are not adding punarpuli/kokam peel (Mangosteen peel).
2. Coconut is optional but it gives a little substance to the gravy.
3. I like to keep it a bit dry to go with dose, if you are serving with rice you can add more water or coconut milk and make more gravy.
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