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Kombdi Vade / Chicken Malvani

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Kombdi Vade or Chicken Malvani is a non-vegetarian dish, which is quite popular in Maharashtra. The dish consists of the traditional Malvani chicken curry (including chicken pieces with bones), vade (like a puri, which is a fluffy, fried bread of wheat and nachni flour), onion, lemon and solkadhi (a traditional energising drink from Malvani cuisine)
Ingredients
  Chicken 1 Medium, cut into small pieces (For chicken curry)
  Ginger garlic paste 1 Tablespoon (For chicken curry)
  Scraped coconut 3⁄4 Cup (12 tbs) (For chicken curry)
  Oil 4 Tablespoon (For chicken curry)
  Cinnamon stick 1 Small (For chicken curry)
  Black cardamom 2 (For chicken curry)
  Green cardamoms 2 (For chicken curry)
  Bay leaf 1 (For chicken curry)
  Cloves 3 (For chicken curry)
  Cumin seeds 1⁄2 Teaspoon (For chicken curry)
  Onions 3 Medium, finley chopped (For chicken curry)
  Garam masala powder 1⁄4 Teaspoon (For chicken curry)
  Fresh cilantro sprigs 4 , chopped (coriander - For chicken curry)
  Fresh coriander leaves 1⁄2 Cup (8 tbs), roughly chopped (For Green Masala)
  Scraped coconut 1⁄2 Cup (8 tbs) (For Green Masala)
  Ginger 1⁄2 Inch, roughly chopped (For Green Masala)
  Green chillies 4 , roughly chopped (For Green Masala)
  Vade flour 2 Cup (32 tbs) (For vade)
  Salt To Taste (For vade)
  Turmeric powder 1⁄4 Teaspoon (For vade)
  Red chilli powder 1 Teaspoon (For vade)
  Oil 200 Milliliter (For deep frying vade)
  Rice 1 Kilogram (For vade flour)
  Chana dal 250 Gram (Bengal gram split - For vade flour)
  Urad dal 100 Gram (Black gram split - For vade flour)
  Coriander seeds 25 Gram (For vade flour)
  Cumin seeds 15 Gram (For vade flour)
Directions

Apply salt and ginger garlic paste to the chicken pieces and leave aside for half an hour. Grind scraped coconut with a quarter cup of warm water and extract half a cup of thick milk. Grind together the ingredients of green masala to a fine paste.

Heat oil in a pan; add cinnamon, black cardamoms, green cardamoms, bay leaf, cloves and cumin seeds. As they crackle, add chopped onions and cook until soft and translucent. Then add green masala paste, saute on low heat for two to three minutes.

Add chicken pieces and further cook for two to three minutes. Add half a cup of water, adjust salt and cook until chicken is done. Finally add coconut milk and garam masala powder. Mix well. Garnish with chopped coriander leaves.

Preparation of vade:

Put the 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Maharashtrian
Course: 
Side Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stir Fried
Dish: 
Curry
Interest: 
Holiday
Occasion: 
Thanksgiving, Wedding
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
4
Story
Malvani cuisine is the standard cuisine of the Konkan region of Maharashtra, Goa and northern parts of West Karnataka. Although Malvani cuisine is predominantly non-vegetarian, there are many vegetarian delicacies. Although it is an independent cuisine, it overlaps Maharashtrian cuisine and Goan cuisine. Malvan is a town in the Sindhudurg district on the west coast of Maharashtra.
Subtitle: 
Chicken Malvani

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