Authentic Maharashtrian Kombdi Vade with Sol Kadhi
Experience the bold coastal flavors of Malvan with tender country chicken simmered in a rich, spiced coconut gravy, served alongside fluffy, spiced multigrain puris and tangy kokum digestif.
105min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Dry roast grated coconut, sliced onions, and whole spices until golden brown, then grind to a smooth paste.
2
Heat oil in a heavy-bottomed pan, sauté ginger-garlic paste and turmeric until fragrant.
3
Add chicken pieces and sear for 5 minutes on medium heat.
4
Stir in the ground coconut masala and cook until oil separates from the gravy.
5
Pour in warm water, cover, and simmer until the chicken is tender and cooked through.
6
For the vade, mix wheat flour, rice flour, jowar flour, carom seeds, salt, and warm water to form a pliable dough.
7
Roll out small portions of the dough into puris and deep fry in hot oil until puffed and crisp.
8
For sol kadhi, blend soaked kokum water, green chilies, and garlic, then strain and mix into fresh coconut milk with chopped cilantro.
9
Serve hot chicken gravy alongside crispy vade and chilled sol kadhi.
Ingredients
700g country chicken or broiler chicken pieces
2 cups grated fresh coconut
2 large onions, thinly sliced
4 dried Kashmiri red chilies
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
4-5 cloves
1-inch cinnamon stick
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
3 tbsp vegetable oil
Salt to taste
For the Vade: 2 cups wheat flour, 1 cup rice flour, 1/2 cup jowar flour, 1 tsp carom seeds, salt, oil for deep frying
For Sol Kadhi: 1 cup thick coconut milk, 5-6 kokum petals soaked in warm water, 2 green chilies, 2 cloves garlic, chopped cilantro
*This AI-generated recipe may contain inaccuracies.