Coorgi Kadambuttu with Chicken Erachi Curry
A classic Kodava breakfast combination featuring soft, steamed broken rice dumplings served alongside a fiery, spice-laden country chicken curry. It is a hearty and deeply aromatic delicacy from the hills of Coorg.
75min
Total Time
4
Servings
Kodava
Cuisine
Recipe
1
Bring 4 cups of water to a boil with salt and a teaspoon of ghee in a heavy-bottomed pan.
2
Add the broken rice gradually, stirring continuously to avoid lumps, and cook on low heat until the water is absorbed and the rice is soft.
3
Cover and let it rest for 10 minutes, then shape the warm mixture into smooth, round balls and steam them for 10 minutes; set aside the kadambuttus.
4
For the chicken curry, dry roast coriander seeds, cumin seeds, black peppercorns, and dry red chillies until fragrant, then grind them into a smooth powder.
5
Heat coconut oil in a pan, sauté the sliced onions until golden brown, and add the ginger-garlic paste until the raw aroma disappears.
6
Add the chopped tomatoes and cook until they turn mushy and oil separates from the masala.
7
Add the chicken pieces, turmeric powder, and salt, sautéing well for 5 minutes.
8
Stir in the freshly ground spice paste and enough water to make a rich gravy, then simmer until the chicken is tender.
9
Stir in the kachumpuli or tamarind extract, simmer for another 3 minutes, and garnish with fresh coriander leaves.
10
Serve the hot chicken curry alongside the steaming kadambuttus.
Ingredients
2 cups broken rice
4 cups water
1 tsp ghee
Salt to taste
500g chicken, cut into pieces
2 onions, finely sliced
2 tomatoes, chopped
2 tbsp Coorg special dark kachumpuli or tamarind extract
1 tbsp ginger-garlic paste
2 dry red chillies
1 tsp cumin seeds
1 tbsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp turmeric powder
3 tbsp coconut oil
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.