Authentic Mangalorean Kombdi Rassa with Warm Neer Dosa
Experience the fiery warmth of coastal Karnataka with this spiced chicken curry, perfectly balanced by coconut richness. Served alongside delicate, lacy rice crepes for an unforgettable meal.
65min
Total Time
4
Servings
Mangalorean
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin, fenugreek, peppercorns, cinnamon, cloves, and dried red chillies until aromatic.
2
Grind the roasted spices along with grated coconut, sliced onion, garlic, ginger, and tamarind into a smooth, thick paste.
3
Heat coconut oil in a heavy-bottomed pan, sauté the chopped onions and curry leaves until translucent.
4
Add the chicken pieces and sear them for 5 minutes until lightly browned.
5
Pour in the ground coconut masala paste and mix well with the chicken.
6
Add water to adjust consistency, season with salt, and bring to a gentle boil.
7
Cover and simmer on medium heat for 25-30 minutes until the chicken is tender and the gravy is rich.
8
For the neer dosa, blend the soaked rice with water and salt into a thin, milky batter.
9
Pour a ladleful of batter onto a hot, oiled cast-iron skillet, cover with a lid, and cook for a minute without flipping.
10
Serve the hot Mangalorean chicken curry alongside freshly made, warm neer dosas.
Ingredients
500 grams chicken, cut into pieces
1 cup fresh grated coconut
6-8 dried Kashmiri red chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
4-5 black peppercorns
1 small cinnamon stick
3-4 cloves
1 small onion, sliced
4-5 garlic cloves
1 inch ginger
1 tamarind-sized ball of tamarind
2 tablespoons coconut oil
1 large onion, finely chopped
1 sprig curry leaves
Salt to taste
2 cups raw rice soaked for neer dosa
Water as required
*This AI-generated recipe may contain inaccuracies.