Authentic Konkani Kombdi Sukka with Neer Dosa
Tender chicken pieces coated in a rich, freshly ground coconut and roasted spice paste, offering a burst of coastal Konkani flavors. Served alongside delicate, lace-like rice crepes that melt in your mouth.
75min
Total Time
4
Servings
Konkani
Cuisine
Recipe
1
Dry roast coriander seeds, cumin, peppercorns, fenugreek, cinnamon, cloves, and dry red chilies until fragrant.
2
Grind the roasted spices along with grated coconut, tamarind, and a little water to a smooth, thick paste.
3
Heat coconut oil in a heavy-bottomed pan, add sliced onions and curry leaves, and sauté until translucent.
4
Add the chicken pieces and sauté on medium heat until they turn opaque and release their natural juices.
5
Stir in the ground coconut masala paste and salt, mixing well to coat the chicken evenly.
6
Cover and simmer on low heat until the chicken is tender and the gravy reduces to a thick, semi-dry coating.
7
For the neer dosa, grind the soaked rice with water and salt into a thin, milky batter.
8
Pour the batter onto a hot, well-greased non-stick skillet without spreading, cover with a lid, and cook until done without browning.
9
Serve the piping hot Kombdi Sukka alongside the soft, delicate neer dosas.
Ingredients
500g chicken, cut into bite-sized pieces
1.5 cups freshly grated coconut
6-8 dry Kashmiri red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
4-5 black peppercorns
1/2 tsp fenugreek seeds
1 inch cinnamon stick
3-4 cloves
1 small tamarind marble
1 medium onion, finely sliced
1 sprig curry leaves
2 tbsp coconut oil
Salt to taste
1.5 cups soaked raw rice for neer dosa
Water as required
*This AI-generated recipe may contain inaccuracies.