KOMBDI VADE (CHICKEN CURRY WITH AROMATIC FRIED PUFFED BREAD)

Kombdi Vade is a famous Maharashtrian dish. Chicken rassa (curry) is served with aromatic mix flour fried puffed bread called as vade. This is a famous combination and the chicken rassa tastes absolutely delicious when served with the vade.

Coconuts are used on a large scale in daily cooking on the coastal regions of Maharashtra. Hence, we can find a number of different other vegetarian as well as non vegetarian dishes cooked in similar manner. The use of Malvani Masala and Kolhapuri Kanda Lasun Masala lends a very unique flavour to the curry when combined with fresh roasted spices and the directly roasted dry coconut.

For some more delicious dishes, do take a look at the following recipes too…..

  1. Hirvaa Kombadi Masala
  2. Kombdi Kaleji Sukkaa Masala
  3. Methi Murg
  4. Mutton Rassa With Vade
  5. Manglorean Chicken Masala
  6. Murg Makhani
  7. Chicken Korma

Prep Time : 25 min

Cooking Time : 35 min

Serves : 3-4

INGREDIENTS :

  • 500 gm Chicken
  • 1 1/2 cup Chopped Onions
  • 1/4 cup Chopped Tomato
  • 3/4 tbs Ginger Garlic paste
  • 1/2 tsp Turmeric powder
  • 1 tsp Malvani Mutton masala
  • 2 tbs Kolhapuri Kaanda Lasun masala
  • 1/2 tsp Tamarind
  • Salt to taste

For marination :

  • 1 tsp Curds
  • 1/2 tsp Ginger Garlic paste
  • 1/4 tsp Turmeric powder

For roasting :

  • 1 small Onion
  • 3/4 cup Fresh Grated Coconut
  • 1 piece Dry Coconut (2 inch)

Whole spices to be roasted :

  • 2 Dry Red Bedgi Chillies
  • 2 Cloves
  • 1 piece Cinnamon (2 inch)
  • 2 Black Peppercorns
  • 1 Green Cardamom
  • 1 Black Cardamom
  • 1/2 tsp Cumin seeds
  • 1 tbs Corriander seeds

For tempering :

  • 3 tbs Oil
  • 2 Cloves
  • 1 piece Cinnamon (2 inch)
  • 1 Black Cardamom
  • 2 Green Cardamoms
  • 1 Bay leaf

METHOD :

  1. To make the Kombdi Rassa, first wash the chicken thoroughly in sufficient water. Drain well and cut into desired sized pieces.
  2. Marinate with curds, ginger garlic paste and and turmeric powder and set aside for about an hour.
  3. Heat a kadhai to roast the spices and add oil to it. First roast the deseeded dry red chillies and set aside.
  4. Next, add the mentioned whole spices and roast till they emit a slight aroma. Transfer to a bowl and set aside to cool.
  5. Heat the same kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till translucent.
  6. Add to it the grated fresh coconut and saute on low to medium heat till it browns a bit. Switch off the flame and set aside to cool.
  7. In the meantime, roast the 3″ dry coconut piece on direct flame till it blackens. This takes hardly a few minutes.
  8. Grind together the roasted whole spices, dry coconut piece, tamarind and the onion coconut mixture, to get a smooth paste using water as required.
  9. Heat a pan and add oil to it for tempering. When it heats up, add the mentioned whole spices.
  10. When they splutter, add the chopped onions and saute till slightly browned.
  11. Add the ginger garlic paste and saute for a while. Add the turmeric powder and mix well.
  12. Add the chopped tomatoes and cook till mushy.
  13. Next, add the marinated chicken and mix well. Increase the flame to high and saute for a few minutes.
  14. Add water, almost upto the level of the chicken and mix. Bring to a boil and add the Malvani Masala and the Kolhapuri Kaanda Lasun Masala and mix.
  15. Cover and cook on medium heat stirring occasionally till the chicken pieces are well cooked.
  16. Uncover and add the ground masala paste and salt to taste. Mix and bring to a boil on high flame.
  17. Check seasoning and adjust as desired. Add some more water if required to get a gravy of medium thick consistency.
  18. Swtich off the heat and transfer the chicken rassa to a serving bowl.
  19. Garnish with chopped coriander leaves and serve the delicious Chicken Rassa with some Vade or phulkas.
  20. Do serve some fresh salad and a cooling Sol Kadhi by the side!

Author: tastyrecipesfrompooja

An artist by nature, I love painting, travelling to different places and photographing nature, gardening, crochet, reading, etc. It's my nature to give my best to anything and everything I do. From a person who could cook very few dishes..... I have converted myself to a person who now can cook varied dishes! I like perfection in all my work. Reading a lot of recipes, watching different famous chefs' cooking shows on television and observing their methods, techniques and tips very closely and studiously ....is what has made me a very good cook today. Though there are numerous recipes I haven't tried my hand at..... there are many other in which I have gained exerpertise only by trial and error! I still watch all interesting cookery shows on TV to gain more knowledge on cooking techniques of other cultures from here and abroad!! Nowadays, I have started adding healthy twists to my dishes as and when I can without compromising on their original taste. Started this blog to share a few recipes of mine with all other cooking enthusiasts! Happy cooking to all! 😃

2 thoughts on “KOMBDI VADE (CHICKEN CURRY WITH AROMATIC FRIED PUFFED BREAD)”

    1. I use readymade Vade flour which has added aromatic spices…add lil salt if it doesn’t already have it… Just knead into a semi soft dough using a bit hot water & pat into very slightly thick discs on a plastic sheet… And fry like a Poori!

      Like

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