Authentic Maharashtrian Kombdi Vade with Warm Solkadhi
A delightful coastal Malvani feast featuring tender chicken cooked in a robust, coconut-based spicy gravy, paired with fluffy, multigrain puris and tangy kokum digestif.
105min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Marinate the chicken pieces with turmeric, ginger-garlic paste, and salt for 30 minutes.
2
Dry roast grated coconut and sliced onions until golden brown, then grind to a smooth paste.
3
In a heavy-bottomed pan, heat oil and sauté remaining onions until translucent.
4
Add Malvani masala and red chili powder, stirring well for a minute.
5
Add the marinated chicken and sear well on medium heat.
6
Pour in the ground coconut paste and required water to make a rich gravy, then simmer until chicken is tender.
7
To make vade, knead the multigrain flour with warm water and salt into a soft dough.
8
Roll out small portions into discs and deep fry in hot oil until puffed and golden.
9
Serve hot chicken gravy alongside the crispy multigrain vade.
Ingredients
750 grams chicken, cut into pieces
2 cups grated fresh coconut
2 large onions, finely sliced
2 tablespoons Malvani masala
1 tablespoon red chili powder
1 teaspoon turmeric powder
1 tablespoon ginger-garlic paste
2 cups multigrain vade flour (rice, wheat, and urad dal flour)
Fresh coriander leaves for garnish
Cooking oil as required
Salt to taste
*This AI-generated recipe may contain inaccuracies.