Chicken Puli Munchi/Chicken in Tangy Hot curry- Mangalorean style
The last couple of days I have been missing home a lot, was feeling a wee bit low…. to pep me up, I prepared just that dish which I knew would help me feel better.. 🙂 & guess what.. it did soar my spirits up.. 🙂 Just a whiff of it simmering away made me feel just right..! Sometimes having loads of time at your disposal can be dangerous as well…! I’m glad I had unexpected company for lunch today. 🙂 Thanks Waqar for dropping by, you also did help in making me feel better. Oh yes, he loved the curry as well.
This dish is again very famous in & around Mangalore, my hometown. Very popular in most restaurants around. It lives up to its name; its very hot & tangy; will tingle your taste buds perfectly & clean your nose as well.. Naa.. I’m kidding about the nose cleaning part. Check the ingredient list & there is big chunk of tamarind used, this overrides the power of the red chilli’s leaving the dish perfectly balanced. Oh well, I watched “Star Trek” at the movies today hence I’m using the term.. “override”… Interesting movie, never thought I would enjoy this movie.
Back to the recipe, this curry can also be prepared using fish or prawns. Originally this curry is prepared to have a thick sauce, & only when planned to be eaten with rice is this made runny as a curry. My plan was to eat this with rice. You can decide how you want to prepare this. You may wonder from the colour of the curry that most Indian curry’s look the same, but believe me once you eat them they are quite different from one another.. Just like how the patty & the sauce used in the burger changes the taste.. 🙂
I would recommend this curry to all tangy food lovers.. !!! The curry is originally a deeper brownish red in colour….The colour mainly depends on the red chilli’s & the tamarind added.. I used the right type of red chilli’s unfortunately the tamarind did not add the brownish colour it should.
Ingredients: (Serves 4) Preparation Time: 20 mins
Chicken – 500 gms, curry cut, on the bone, washed & drained
Red chilli powder (optional) – as required. Just in case the red chilli’s used are not as hot as you thought
For the Masala:
Tamarind – 1 lemon size ball, as shown in the picture
Dried red chilli’s – 10- 12; I used the ones called Byadge chilies, which are originally used for this dish. You can use Kashmiri chilli’s as well
Coriander seeds – 1 tsp
Cumin seeds – 1/2 tsp
Turmeric powder – a pinch
Garlic – 4 cloves
Cooking oil – 1/2 tbsp
Salt to taste
For the tempering:
Mustard seeds – 1 tsp
Curry leaves- 1-2 sprigs, roughly about 10-12 leaves
Garlic – 3 cloves, crushed using a pestle
Cooking oil – 1 tbsp
Soak the tamarind in about 100 ml warm water for about an hour.
Extract the pulp, make sure you throw away the seeds. Retain the water left for use later on.
Set a frying pan to medium heat & add the oil. When the oil is hot, lower heat to low & fry the chilies, coriander seeds, cumin seeds, 4 cloves of garlic with a pinch of turmeric. Do not let burn the chilli’s or cumin seeds burn. Once all the ingredients begin to change colour turn off the heat.
Use little water and grind the roasted ingredients along with the tamarind to a smooth paste.
Heat 1 tbsp oil in a pan; set heat to medium. Add the mustard seeds & let them splutter, next add crushed garlic & sauté it for a few seconds till you can aroma of frying garlic fills your kitchen. Now add the curry leaves, & toss them around for a few seconds. Next add the freshly ground chilli paste. Turn heat to low. Add water as needed. You can add the tamarind water kept aside if required.
Tip: Add water to the blender jar used to grind the masala, give it a good mix & use this water to achieve the desired consistency.
Note: I was planning to eat this with a bowl of hot steamed rice, hence added some extra water; this curry as mentioned earlier is semi-gravy, usually eaten with Neer dosa or chapathi’s; so add water as per the accompaniment you plan to eat it with.
Add salt to taste & bring it to a boil. Check if the curry is hot enough. As mentioned earlier this curry is hot as well as tangy; most of the spice is cut down by the tamarind; hence there maybe a need for you to add the optional red chilli powder I mentioned in the ingredient list.
Once the curry bubbles add the chicken pieces and simmer & close with a lid & let the chicken cook for 8 – 10 minutes. The raw flavours will fade away & the chicken should be cooked.
Garnish with some additional curry leaves if required.
Serve hot with the accompaniment of your choice. I had the curry with a bowl of steamed rice. You can alternatively eat this curry with chapathi’s or neer dosa or appams.
There you go… a dish which is as appealing to your tummy as it is to your eyes. I licked my fingers clean.. the cutlery was just for the pics.. 🙂
If you liked this recipe & want to check out some more Mangalorean specials, check out – Kori Ghassi/Mangalorean style chicken curry, Basic South-Indian Chicken curry – Chicken Masala, Batani Ambat/ Konkani Style Green Peas in Coconut, Tamarind gravy, Muga Ghashi/ Sprouted Mung bean in a tangy coconut curry- Konkani Style etc.
- Chicken Curry (mustloveindianfood.wordpress.com)
- Gordon Ramsay’s Coriander, Ginger and Chilli Butter Chicken (allaboutchantelle.wordpress.com)