KOMBDI VADE (Malvani Chicken Rassa)

Kombdi vade is a very popular combo in the konkan region of Maharashtra. The dish consists of a traditional chicken rassa served with vade made from bhajani atta, I have used ready made vade atta to prepare the puris/vade. This was my maiden attempt to make the vade and looking forward to make it often.

Ingredients:

FOR MALVANI CHICKEN RASSA

For marination of the chicken

· Chicken - 1 kg cut into medium sized pieces

· Ginger – 1 inch

· Garlic cloves – 10-12

· Green chillies – 2-3

· Cumin seeds – 1 tsp

· Fresh coriander leaves – 1 cup

· Fresh mint leaves – ¼ cup

· Lemon – 1

· Salt

· Turmeric powder – 1 tsp

For dry masala:

· Coriander seeds – 1 tbsp

· Jaiphal – small piece

· Dalchini – 1 inch

· Poppy seeds – 1 tsp

· Saunf – 1 tsp

· Cloves – 3-4

· Star anise - 1

· Black elaichi – 1

· Black pepper – 8-10

· Bedgi mirchI – 10-12

· Oil – 1 tsp`

For wet masala:

· Freshly grated coconut– ½ cup

· Dry coconut – ¾ cup

· Ginger – 1 inch

· Onion – 1

· Coriander leaves – ½ cup

For rassa/gravy:

· Oil – 2-3 tbsp

· Curry leaves – 1 sprig

· Garlic cloves – 4-5 crushed

· Onions - 2 medium finely chopped

· Tomatoes – 2-3 medium finely chopped

· Turmeric powder - ½ tsp

· Chilli powder - 1 tbsp

· Garam masala – 1 tsp

· Salt

· Coriander leaves – finely chopped

Method:

· Wash the chicken well, now grind all the ingredients that is required for the marination except turmeric powder.

· Now add the grounded paste and turmeric to the chicken. Marinate it for minimum 1 hour.

· Dry roast all the ingredients that is mentioned for the dry masala with little oil. Once it cools down, grind it using a mixer grinder.

· Fry fresh and dry coconut separately till it turns golden brown in color and aromatic. Keep it aside. Fry one onion and ginger in little oil, till onion turns golden color. Once it cools down, grind it into a fine paste by adding coriander leaves. Keep the wet masala aside.

· Now take a big utensil with oil, add curry leaves and crushed garlic. Once garlic turns slightly brown add chopped onion, once it turns golden brown, add the chopped tomatoes.

· Fry until oil is released, add little turmeric powder and add the grounded dry masala along with chilli powder and garam masala. Fry for 2-3 minutes.

· Now add the marinated chicken pieces and let it cook in the masala. Add salt, give a good mix. Now cover the utensil with a lid. Pour little water on the lid.

· After 5 minutes check for the chicken and stir it again. Pour the water that was on the lid in the utensil.

· After 5-8 mins pour the wet grounded masala and give a good mix.

· Cook it on medium flame for 10-12 minutes.

· Garnish with freshly chopped coriander leaves.

· Serve this with bhakri/ roti or vade.