Authentic Malvani Kombdi Vade with Warm Tambda Rassa V2
Experience the bold coastal flavors of Maharashtra with tender chicken cooked in a deeply spiced coconut gravy, served alongside fluffy, golden fried multigrain vade.
90min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Marinate the chicken pieces with ginger-garlic paste, turmeric powder, and salt for at least 30 minutes.
2
For the dough, combine whole wheat flour, rice flour, jowar flour, a pinch of salt, and warm water. Knead into a soft, pliable dough and set aside for 20 minutes.
3
Dry roast the grated coconut, red chillies, coriander seeds, cumin, peppercorns, cloves, cinnamon, and fennel seeds until fragrant and golden brown. Grind into a smooth paste.
4
Heat oil in a heavy-bottomed pan, add sliced onions, and sauté until golden brown.
5
Add the marinated chicken to the pan and sear well for 5 minutes.
6
Stir in the ground coconut masala paste and Malvani masala, cooking until oil separates from the sides.
7
Pour in warm water to adjust gravy consistency, cover, and simmer until the chicken is tender and cooked through.
8
Divide the vade dough into small balls, flatten them into small discs on a greased plastic sheet or banana leaf.
9
Deep fry the rolled vades in hot oil until they puff up and turn golden and crispy on both sides.
10
Serve the hot Malvani chicken curry alongside the freshly fried vade and fresh onion slices.
Ingredients
750g chicken, cut into pieces
2 cups whole wheat flour
1 cup rice flour
1/2 cup jowar or nachni flour
2 cups grated fresh coconut
4 dry Kashmiri red chillies
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
4 cloves
2-inch cinnamon stick
1 teaspoon fennel seeds
2 large onions, finely sliced
1 tablespoon ginger-garlic paste
1/2 teaspoon turmeric powder
2 tablespoons Malvani masala
Salt to taste
Vegetable oil for deep frying
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.