Malvani Kombdi Vade
A fiery and aromatic coastal chicken curry paired with fluffy, spiced multigrain puris. This iconic Maharashtrian feast bursts with the rich flavors of freshly roasted coconut and authentic Malvani masala.
75min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Dry roast the grated coconut and one sliced onion in a pan until golden brown, then grind them into a smooth paste.
2
Heat oil in a heavy-bottomed pan, sauté the remaining sliced onions until translucent, and add ginger-garlic paste.
3
Add the chicken pieces and sear them well in the onions and ginger-garlic paste for five minutes.
4
Mix in the Malvani masala, red chili powder, turmeric, and salt, stirring continuously to coat the chicken.
5
Pour in the roasted coconut paste and enough water to create a medium-thick gravy, then cover and simmer until the chicken is tender.
6
Stir in the tamarind pulp for a tangy balance, boil for another two minutes, and turn off the heat.
7
For the vade, combine wheat flour, jowar or nachni flour, carom seeds, salt, and a little warm water to knead a firm dough.
8
Divide the dough into small balls, roll them out into thick discs, and deep fry in hot oil until puffed and golden.
9
Serve the piping hot Malvani chicken curry alongside the crispy, fluffy vade.
Ingredients
750 grams chicken, cut into pieces
1 cup grated fresh coconut
2 large onions, sliced
2 tablespoons Malvani masala
1 tablespoon Kashmiri red chili powder
1 teaspoon turmeric powder
1 tablespoon ginger-garlic paste
2 tablespoons tamarind pulp
3 tablespoons oil
Salt to taste
2 cups wheat flour
1/2 cup jowar or nachni flour
1 teaspoon carom seeds
Warm water for kneading
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.