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…..
- Hirvaa Kombadi Masala
- Kombdi Kaleji Sukkaa Masala
- Methi Murg
- Mutton Rassa With Vade
- Manglorean Chicken Masala
- Murg Makhani
- 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 :
- To make the Kombdi Rassa, first wash the chicken thoroughly in sufficient water. Drain well and cut into desired sized pieces.
- Marinate with curds, ginger garlic paste and and turmeric powder and set aside for about an hour.
- Heat a kadhai to roast the spices and add oil to it. First roast the deseeded dry red chillies and set aside.
- Next, add the mentioned whole spices and roast till they emit a slight aroma. Transfer to a bowl and set aside to cool.
- Heat the same kadhai and add oil to it for roasting. When it heats up, add the sliced onions and saute till translucent.
- 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.
- In the meantime, roast the 3″ dry coconut piece on direct flame till it blackens. This takes hardly a few minutes.
- Grind together the roasted whole spices, dry coconut piece, tamarind and the onion coconut mixture, to get a smooth paste using water as required.
- Heat a pan and add oil to it for tempering. When it heats up, add the mentioned whole spices.
- When they splutter, add the chopped onions and saute till slightly browned.
- Add the ginger garlic paste and saute for a while. Add the turmeric powder and mix well.
- Add the chopped tomatoes and cook till mushy.
- Next, add the marinated chicken and mix well. Increase the flame to high and saute for a few minutes.
- 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.
- Cover and cook on medium heat stirring occasionally till the chicken pieces are well cooked.
- Uncover and add the ground masala paste and salt to taste. Mix and bring to a boil on high flame.
- Check seasoning and adjust as desired. Add some more water if required to get a gravy of medium thick consistency.
- Swtich off the heat and transfer the chicken rassa to a serving bowl.
- Garnish with chopped coriander leaves and serve the delicious Chicken Rassa with some Vade or phulkas.
- Do serve some fresh salad and a cooling Sol Kadhi by the side!
Can you please share the recipe for Wade
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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!
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