Kori Puli Munchi (Chicken Hot n Sour Curry)

Ingredients :

500 gms Chicken
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper corns
10-12 dried red chillies (big and small)
1 lemon sized tamarind ball
2 cups finely chopped onion 
1/4 tsp methi seeds
2 - 3 garlic cloves
1 inch cinnamon stick
2 cloves
1 1/2 cup coconut milk (thick and thin)
1/2 cup chopped tomatoes
1 tsp red chilly pd
1 tsp turmeric pd
Salt to taste
Oil

Method :

Marinate chicken with turmeric pd, red chilly pd and salt. Keep it aside for 2 or more hrs.

Heat 1 tsp of oil. Add the dried red chilies  coriander seeds, cumin seeds, methi seeds, cloves, cinnamon stick, 1 cup onion, garlic cloves and pepper corns. 

Blend it to a fine paste by adding turmeric pd, tamarind and the roasted ingredients adding little water.

Heat another pan with a oil. Add the remaining cup of chopped onion and saute till translucent. Add tomatoes and saute for few minutes. Add the marinated chicken and mix well. Cover the lid for 5-10 min till chicken is done. 

Then add the above ground paste and let it boil. Finally add coconut milk and simmer on a low flame. 

Kori Puli Munchi is ready to serve.

Manjol Eeretha Ghatti - Rice dumplings in turmeric leaves

This is a dish that is not only typical to Mangalore but a must during Gowri and Ganesha Festival as well as Nagapanchami.

The key ingredient in making " Manjol Eeretha Ghatti "  ( Rice dumplings in turmeric leaves) have a very pleasant, unique aromatic smell rich in flavour. Turmeric leaves are used as a herb in cooking, as it gives a distinctive flavor to food.

Ingredients :

10-12 Turmeric leaves
2 cups brown rice
2 cups grated coconut
1 cup grated jaggery
1 tsp cardamom pd
Salt to taste

Method :

Wash and soak rice for 5 hrs. Grind coarsely to a paste by adding salt and water. 

For the stuffings :

Heat a pan. Add jaggery and grated coconut to it and mix well. When it combines together add cardamom pd and mix it till you get a moist filling. Keep aside.

Wipe the turmeric leaves with a dry cloth. 

Apply the dough on the surface of the turmeric leaves. Flatten it and add the fillings on it and fold the leaves. Repeat the same with the other leaves.

Steam this in a idli steamer for 40-45 mins. 

Serve hot.

Green chutney and Tamarind chutney

Ingredients :

Green chutney :

1 cup Coriander leaves
1 cup Mint leaves
2-3 green chillies
3-4 garlic cloves
1 inch ginger
1/4 tsp sugar
Salt to taste

Blend all the above ingredients to a fine paste by adding water.


Tamarind Chutney 

1 cup tamarind pulp
1/2 cup dates
1/2 cup Jaggery
1 tsp red chilly pd
1/2 tsp roasted cumin pd
Salt to taste

Blend all the above ingredients to a fine paste by adding water.

Can be served with snacks.