Authentic Malvani Kombdi Vade with Warm Tambda Rassa
Experience the fiery coastal flavors of Maharashtra with tender spiced chicken curry paired with fluffy, traditional multigrain fried bread.
90min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Dry roast grated coconut and sliced onions until golden brown, then grind them along with red chillies and whole spices into a smooth paste.
2
Marinate chicken with ginger-garlic paste, turmeric, half the spice paste, and salt for at least thirty minutes.
3
Heat oil in a heavy-bottomed pan, sauté the remaining onions, add the marinated chicken, and sear well.
4
Pour in the remaining ground coconut masala, add warm water, and simmer until the chicken is tender and the oil floats on top.
5
In a separate bowl, mix the vada flour with warm water, salt, and a pinch of oil to form a smooth, pliable dough.
6
Divide the dough into small portions, pat them into small flat rounds on a plastic sheet or banana leaf.
7
Deep fry the vades in hot oil until they puff up and turn golden brown on both sides.
8
Serve hot, crispy Malvani vade alongside the spicy chicken gravy.
Ingredients
700g chicken, cut into pieces
2 cups multigrain vada flour (rice, wheat, and urad dal flour)
2 onions, finely sliced
1 cup fresh grated coconut
6-8 dried Kashmiri red chillies
2 tbsp Malvani masala
1 tsp turmeric powder
1 tbsp ginger-garlic paste
2 tbsp tamarind pulp
4 tbsp vegetable oil
Salt to taste
Warm water for kneading and gravy
*This AI-generated recipe may contain inaccuracies.