Authentic Maharashtrian Kombdi Vade with Warm Sol Kadhi
Experience the vibrant coastal flavors of Maharashtra with this rustic, spiced chicken curry paired with fluffy, multigrain fried bread. Accompanied by a tangy kokum digestif, it is a truly comforting and festive meal.
105min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Roast the grated coconut and one sliced onion in a pan until golden brown, then grind them into a smooth paste along with Malvani masala and turmeric.
2
Heat oil in a heavy-bottomed pot, sauté the remaining sliced onions until translucent, and add ginger-garlic paste.
3
Add the chicken pieces and sear them well for 5 minutes before mixing in the ground coconut masala.
4
Pour in adequate warm water to form a medium-thick gravy, cover, and simmer until the chicken is tender and cooked through.
5
For the vade, knead the vade flour with warm water, a pinch of salt, and a little oil into a smooth, pliable dough.
6
Divide the dough into small balls, pat them out into small discs on a greased plastic sheet, and deep-fry in hot oil until puffed and golden.
7
To prepare the sol kadhi, mix thin and thick coconut milk with kokum extract, crushed garlic, green chilies, curry leaves, and salt.
8
Serve the hot chicken curry and crispy vade alongside the refreshing chilled sol kadhi.
Ingredients
700g chicken, cut into pieces
2 cups homemade vade flour (mix of rice, wheat, and urad dal flour)
1 cup grated fresh coconut
2 onions, finely sliced
1 tbsp ginger-garlic paste
2 tbsp Malvani masala
1 tsp turmeric powder
1 tsp red chili powder
4-5 kokum petals soaked in warm water
1 cup thin coconut milk
1 cup thick coconut milk
2 green chilies, slit
3 cloves garlic, crushed
1 sprig curry leaves
Fresh coriander leaves for garnish
Vegetable oil for frying and cooking
Salt to taste
*This AI-generated recipe may contain inaccuracies.