Malvani Chicken Thali consists of Malvani Chicken Rassa (Chicken Curry) , Sukha Chicken (Dry Chicken), Sol Kadi, & Vade. Malvani is one of my favorite cuisines:) Cooking this thali was an unique experience as it involves so many spices and aromas
Malvan is a place located in konkan region of Maharashtra. It’s a coastal area and its food has a strong influence of all the coastal staples including coconut and sea food. I am totally in love with malvani food. i love the taste of masala infused and blended really well with coconut.This dish is majorly prepared on “Gatari” and “Dev Diwali” in Raigad, Ratnagiri and Sindadurg districts of Konkan.
Kombdi Vade is a Malvani dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry and vade accompanied by onion and lemon.
1. Malvani Chicken Rassa Recipe ( Chicken Curry)
1 lb Chicken
1/4 medium bunch Fresh coriander leaves (chopped)
1 tsp turmeric powder
1″ piece Ginger
6 cloves Garlic
2-3 Green chillies
¼ cup Dry coconut
6 Red chillies whole
4 tbsps Oil
1 whole onion sliced for paste
½ onion sliced for gravy
½ cup fresh Coconut
2 tsp whole coriander seeds
½ tsp peppercorns
½ tsp cumin seeds
½ tsp shahi jeera seeds
4-5 green cardamoms
2-3 black cardamoms
½ cup dry coconut, grated
1 tsp poppy seeds (khuskhus)
Marinate the chicken with turmeric and salt and keep it aside
In a pan, dry roast the whole garam masala with whole red chillies. Remove it and keep it aside
Now in the same pan, sautee the sliced onions for making paste. Sautee till the become a bit black. Remove and keep them aside.
Next dry roast the fresh coconut, dry coconut and poppy seeds. Keep them aside.
In a mixer grind all the dry roasted items, coriander leaves, green chillies, ginger and garlic with some water.
For the curry, in a pan heat oil. Add the remaining sliced onion. Sautee till translucent.
Add the masala paste, salt as per taste and cook it for 10 mins.
Now add chicken to the sautéed masala and mix well.
Add warm water and let the chicken cook. Garnish with coriander leaves and serve it hot with vade J
2. Sukha Chicken Recipe (Dry Chicken)
1 lb chicken
1 cup dry coconut
1 onion sliced
4 garlic pods
1 inch ginger
1 tbsp red chilli powder
1 tbsp garam masala powder
Handful of coriander leaves
Salt as per taste
In a pan, dry roast all the ingredients mentioned above except chicken, oil, garam masala and red chilli powder.
Make a paste of all the dry roasted ingredients with some water.
Heat oil in a pan.
Add the paste and sautee well.
Next add salt, red chilli powder and garam masala powder. Cook for 10 mins.
Finally add chicken and let it cook. Garnish with coriander and serve hot.
3. Vade Recipe
1 tsp Coriander seeds
1 tbsp Methi seeds
1/2 cup Urad dal
1 cup Rice flour
1/4 cup Gram flour
1/2 tsp Turmeric powder
Salt to taste
1 tbsp Oil
1/2 tsp Cumin powder
Wash and soak split urad dal for 8 hours or overnight.Drain water from it and grind to make smooth paste.
Mix methi and coriander seeds in blender and powder them up.Take rice flour in a mixing bowl, to that add turmeric powder, methi+coriander seeds powder, cumin powder, salt to taste and 1 tbsp hot oil. Mix well.
Add urad dal paste and start to knead dough. Add few tbs water to make it in to stiff dough. Leave it to rest for an hour. Divide dough in small golf size ball.Take one ball, apply oil and pat or roll like puri. Deep fry until it gets golden spots from both sides.
4. Sol Kadi Recipe
2 cups of coconut milk
10 kokum pods
3 garlic pods
1 tbsp cumins seeds
3 green chillies
4 tbsp coriander leaves
Salt as per taste
Soak kokum with water for 30 mins
Coarsely grind garlic, cumin seeds, green chillies and coriander leaves
In a bowl, take coconut milk. Add the juice of kokum and above coarsely ground mixture.
Mix well, add salt and let it chill for 30 mins. Garnish with coriander leaves and serve chilled.
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