Chicken Puli Munchi
Originating from Karnataka's coastal districts, chicken pulimunchi is a strong, acidic, and spicy curry that is particularly well-liked by the Tuluva population. This dish is a veritable feast of flavours that combine to produce an unforgettable flavour experience.The name, "pulimunchi," which means "sour and spicy," accurately describes this dish's ability to balance tanginess and spice. The main component in this dish is tamarind, which adds a rich, deep sourness that is unique and delicious. A mixture of freshly roasted spices, such as fenugreek, cumin, coriander, and red chillies, gives it a warm, spicy undertone. Fresh coconut is used to grind the spices, which gives the sauce a rich, smooth consistency that perfectly covers the chicken.It's a sensual experience to cook chicken pulimunchi. The earthy aroma of spices and the enticing perfume of tamarind flood the kitchen as the chicken simmers in the flavourful gravy. Chicken Pulimunchi, which is typically served with rice, neer dosa, or even chapati, is a flexible dish that goes well with any meal.This meal, Chicken Pulimunchi, is a taste trip to the coastal kitchens of Karnataka and is ideal for anyone who enjoys a little vinegar and spice in their food. For those who value the skill of balancing strong flavours, this is a must-try!
Ingredients
- Onion -3
- Tomatoe -2
- Byadagi chilli -6-7
- Coriander seeds - 2 tsp
- Jeera -1 tsp
- Black pepper -10 to 15
- Cinnamon stick- 2 inch
- Elaichi/Cardamom- 2
- Clove - 7 to8
- Garlic -15 pods
- Ginger - 1.5 inch
- Coriander leaves stem- 15
- Tamarind - small portion
- Turmeric - 1/4 tps
- Oil - 3 Tbs
- Chicken - 600 gms
- Potato -1
- Water - Little
- Salt - as per the requirement
Instructions
- Chop 3 onions, 2 onions should be taken for grinding and 1 for seasoning
- Heat a pan, add 2 sliced onions dry roast it and keep it aside
- To the same pan add byadagi chillies, coriander seeds ,jeera, pepper, cinnamon, cardamom and cloves and fry it in a low flame till it leaves an aroma
- Then add ginger, garlic fry it for two more minutes and off the stove
- For masala take tomatoes, tamarind, coriander leaves stem, fried onions, turmeric and roasted ingredients and grind it to a smooth paste
- Take a vessel , heat the oil and then add chopped onion sought it well for two minutes
- Add chicken and potato, fry it for three minutes(till chicken turns white in colour)
- Now add ground masala, fry for three minutes with salt and if required add little of water(till oil separates)
- Now add some water, close the lid and cook for 8-10 minutes
- Chicken Pulimunchi is ready to serve