Kombdi Kaleji Sukka Masala is nothing but a dry chicken liver masala gravy made using coconut. This is a typical Maharashtrian dish, where coconuts are used for the preparation of non-vegetarian dishes.
I have made use of both, the fresh as well as the dry coconut and also the Malvani and the Kolhapuri masala as this combination gives such meat dishes a very delicious taste! This same recipe can be used to make Chicken or Mutton sukka too!
Chicken liver is a high source of iron and vitamins B, especially vitamin B12. It is also a top source of Vitamin A, which is necessary for eye health. Coconuts too have a number of health benefits. So, basically this is one dish, that is high on the health quotient! This is one of my husband’s and son’s favourite dishes!
If you like chicken dishes, do give a try to……
Here’s the recipe for Kombdi Kaleji sukka masala …..
- 200 gm Chicken Liver
- 2 Medium Onions
- 1 tsp Ginger Garlic paste
- 1/4 tsp Turmeric powder
- 1/2 tsp Malvani Mutton masala
- 2 tsp Kolhapuri Kaanda Lasun masala
- Salt to taste
For the marinade :
1 tsp Curds
1/2 tsp Ginger Garlic paste
1/4 tsp Turmeric powder
To be roasted :
- 1 cup Fresh Grated Coconut
- 1/2 cup Grated Dry Coconut
- 1 piece Dry Coconut (2 inch)
- 1 tbs Oil
Whole spices to be roasted :
- 2 Dry Red Bedgi Chillies
- 2 Cloves
- 1 piece Cinnamon (2 inch)
- 2 Black Peppercorns
- 2 Green Cardamoms
- 1/4 tsp Cumin seeds
- 1 tbs Corriander seeds
- 1 tbs Oil
For Tempering :
- 2 tbs Oil
- 2 Cloves
- 1 piece Cinnamon (1 inch)
- 1 Green cardamom
- 1 2 Black Peppercorns
- 1 Bay Leaf
- To make the Kombdi Kaleji Sukkaa Masala, first wash and clean the Kaleji. Drain out all water.
- Marinate the Kaleji with the ingredients mentioned above and keep aside for about half an hour.
- In the meantime, heat a kadhai and add the oil. Add the mentioned whole spices and roast them till they splutter. Remove from heat and keep aside.
- Add some more oil and roast first the fresh coconut and then adding the dry coconut after a while. Roast till little browned.
- On open flame, roast the 2 inch dry coconut piece till charred well. Cut into small pieces.
- Grind first the flame roasted dry coconut pieces and the roasted whole spices.
- Now add the roasted and browned grated coconut. Grind coarsely adding very little water, only as much as is required. Just give a pulse or two. Do not grind to a smooth paste. Keep the ground paste aside till use.
- Chop the onions finely.
- In a heavy bottomed pan, heat oil and add the whole spices mentioned for tempering.
- As soon as they splutter, add the finely chopped onions and saute. Brown them a little.
- Add the ginger garlic paste and saute. After about five minutes, add the turmeric powder and saute.
- Add the Malvani and Kolhapuri masalas and saute well. Immediately add the Kaleji and mix well. Add a little water and cover and cook for a while.
- When the Kaleji are cooked, add the ground masala, salt to taste, and a very small amount of water to bring the thick gravy together.
- When the entire gravy thickens, simmer for a few minutes and switch off the heat and serve the Kaleji sukka with chapatis, or Bhaakari or Ghaavan and some hot steamed rice and Kokum Kadhi (sol Kadhi)
In the above recipe I have made use of whole spices to be ground with the coconut instead of readymade garam masala. This gives the whole dish a unique flavor and it becomes more delicious! Again I haven’t purposely used anything much for sourness, as it is necessary to do so to get that special sukka masala taste! The main flavour comes through the Kolhapuri kaanda lasun masala and the coarse, roasted coconut paste!