Saturday, November 17, 2007

Malvani Chicken / Kombdi Vade

This is my post to welcome winter as well as for all those who want some spicy entree for this thanks-giving weekend. I present to you the famous, spicy malvani styled chicken called "kombdi vade". Literally translates to chicken and puri. I know the combo sounds a little weird but it isnt our regular poori. Its a mixed flour puri and tastes awesome.
Malavan is a place located in konkan region of maharashtra. Its 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. They do not use as much coconut as we(goans) do in our cooking. Malvani food is basically coconut+ onion curries with Malavani masala. this masala has a distinct flavour which is not very very spicy but at the same time its not very mild. Masala is made with red chilies, coriander seeds and other whole garam masalas. Malvani cuisine is mainly non-vegetarian but their vegetarian entrees are tasty too. Many people think that Malvani cuisine is same as goan cuisine but it is NOT the same. Its similar in the way that we use coconut a lot ( in every form: dry, fresh , ground
etc) but other than that its different since the masala used is very different.
kombdi vade is chicken curry + puris. In malvan all the pooris made from flour other than maida/all purpose flour are called vade. Yeah its does sound strange but even in goa, pooris are made from maida and vade from other flours which could even be a combination of flours. Vade ( as KV) is made with dal flours and deep fried till golden and served hot.
I Will post Goan chicken xacuti next but for now lets just check Kombadi vade.
I got this recipe from sanjeev kapoors book. I have posted almost word to word recipe from his book.

Kombdi Vade
For chicken curry
1 Lb Chicken
1/4 medium bunch Fresh coriander leaves (chopped)
1" piece Ginger
6 cloves Garlic
2-3 Green chillies (chopped)
1/2 Dry coconut (grated) * I used fresh coconut *
6 Red chillies whole
4 tbsps Oil
5 medium sized Onions (finely chopped)
1½ cups fresh Coconut
tsps Malvani garam masala
Salt to taste

For malvani masala
12 red chillies,
whole 2 tsp coriander seeds
4-5 cloves
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)

To make chicken curry, reserve one tablespoon chopped coriander leaves for garnish. Grind remaining coriander leaves to a paste along with ginger, garlic and green chillies and marinate the chicken in this paste. Dry roast grated dry coconut with whole red chillies in a thick-bottomed kadai, remove, cool and grind into a fine paste with half a cup of water. Heat one-tablespoon oil in a pan, add three fourth quantity of chopped onion, stir-fry till golden. Add fresh coconut; continue to cook on medium heat, stirring continuously till coconut also changes its colour to light brown. Cool and grind to a fine paste with half a cup of water. Heat remaining oil in a handi, add remaining chopped onion and stir-fry till golden brown. Add the green paste marinated chicken pieces and two cups of water and bring it to a boil. Stir in dry coconut and red chilli paste and Malvani garam masala. Continue to cook for three to four minutes on medium heat. Add the fresh coconut and onion paste and cook further on medium heat for three to four minutes, stirring frequently. Reduce heat and simmer for three to four minutes. Add salt and mix thoroughly. Garnish with chopped coriander. Serve hot with vade.

For vade
2 cups Vade flour
Salt to taste
1/4 tsp Turmeric powder
1 tsp Red chilli powder

To make the vade flour
1 kg Rice
250 gms Bengal gram split (chana dal)
100 gms Black gram split (urad dal)
25 gms Coriander seeds
15 gms Cumin seeds (to fry)

Ingredients:vade flour in a bowl. Add salt, turmeric powder and red chilli powder and mix well. Make a well in the centre and pour two tablespoons of oil into it. Slowly mix in the flour. Add enough warm water and knead into a firm dough. Make marble sized balls. Take a piece of banana leaf and lightly grease it. Place the dough ball over it and lightly press and spread with the fingertips to a puri. If you do not have a banana leaf, grease your palms generously and spread the dough on your palms to form a puri. Heat sufficient oil in a kadai and deep-fry the vade on medium heat till golden. Drain and serve hot with chicken curry. make the vade flour y roast all the ingredients separately. Cool and grind into a powder. This should be stored in airtight tins. It remains for quite a while.

I did not make vade since i did not have urad dal flour but will make them soon and post a picture here.See you on wednesday for a flavourful recipe.


Asha said...

Great spicy dish to start Winter. Looks and sounds great girl. Thanks for the recipe!:)

Ashu said...

Solidd mago! Lots of spices.. will try out next sunday.. :)

Seema said...

Nice spicy recipe perfect for the season! Loved the look of your curry!

Ashwini said...

My mom is from Malwan Pooja! I just love their way of cooking... very flavorful.

Nags said...

the gravy looks thick and delicious

Pooja V said...

Asha: U r always welcome :).

Ashu : Try kar ani sang mhaka, kashe lagale te.

Seema : It was fab in taste as well.

Ashwini : I am sure your mom makes some lip smacking malvani food.

Nags : Thanks Nags !

sagari said...

chicken looks delecioussssssss

Swaroopa said...

wow lots of spices. gr8 combination. will it...

Cynthia said...

Give me some rice and achar with this and I'll be a very happy woman :)

Ghadigaonkar said...

I think for the best results main item chicken (kombadi) needs to be "gavthi" and not from the cage/poltry farm.

Sumati said...

I tried this recipe, it turned out excellent. We love malvani food and I must say this was very close to the authentic recipe.

shinu said...

pooja yr great!!!!!!!!!!!!!!!!!came out well!!! thks dear

dsk said...

Wow... yummy recipe :)
I too have a cookery blog