Authentic Malvani Kombdi Vadi with Warm Sol Kadhi
Indulge in the fiery flavors of coastal Maharashtra with this aromatic chicken curry served alongside crisp, spiced flatbreads. Paired with a refreshing kokum cooler, it brings true coastal comfort to your table.
85min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Dry roast the grated coconut until golden brown, then grind to a smooth paste with some water and reserved onions.
2
Heat oil in a heavy-bottomed pan, sauté sliced onions until translucent, and add ginger-garlic paste.
3
Add chicken pieces, turmeric powder, and salt, cooking on medium heat until the chicken changes color.
4
Stir in Malvani masala and red chili powder, mixing well to coat the chicken evenly.
5
Pour in the ground coconut paste and additional warm water for gravy, then simmer until the chicken is tender and cooked through.
6
For the vadi, knead multigrain flour, carom seeds, salt, and warm water into a firm dough, roll out into small rounds, and deep fry until crisp.
7
Prepare sol kadhi by blending coconut milk with kokum extract, minced green chilies, garlic, and coriander.
8
Serve the piping hot chicken curry alongside crispy fried vadis and chilled sol kadhi.
Ingredients
500 grams chicken, cut into pieces
1 cup grated fresh coconut
2 tablespoons Malvani masala
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
2 medium onions, finely sliced
1 tablespoon ginger-garlic paste
2 tablespoons oil
Salt to taste
For the Vadi: 1 cup multigrain flour, 1/2 teaspoon carom seeds, warm water for kneading, oil for deep frying
For Sol Kadhi: 1 cup coconut milk, 1/2 cup kokum extract, green chilies, garlic, coriander
*This AI-generated recipe may contain inaccuracies.