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Tag: Sunday special

  • Kolhapuri Chicken

    Kolhapur, in southern Maharashtra, is famous for its love of heat, and its chicken curry is one of the boldest in the country. The flavour comes from Kolhapuri masala, a blend of local red chillies called lavangi and sankeshwari with a long list of whole spices, and from a paste of dry coconut and onion roasted until nearly black.

    The gravy is dark reddish-brown, thick and oily, with layers of smoky coconut, sesame, poppy seeds and spices beneath the chilli. It is hot but not just hot: the roasting gives a deep, almost bitter-sweet richness. Chicken on the bone is preferred, since it adds body to the gravy. Expect it to be fiery.

    In Kolhapur it is served with bhakri or chapati, rice and a bowl of the thin tambda and pandhra rassa. The recipe can be made less fiery by using more Kashmiri chilli, but true Kolhapuri food is meant to make your eyes water. A cold glass of buttermilk on the side helps, and so does a squeeze of lemon.

    At a glance

    RegionMaharashtra
    CuisineMaharashtrian
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / dry coconut / onion / kolhapuri masala

    Ingredients

    For the marinade

    • 750 g chicken, curry cut on the bone
    • 1 tbsp ginger-garlic paste
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 2 tbsp curd

    For the roasted masala

    • 1 tbsp oil
    • 2 large onions, sliced
    • 1/2 cup dry coconut, grated
    • 1 tbsp white sesame seeds
    • 1 tsp poppy seeds
    • 1 tbsp coriander seeds
    • 1 tsp cumin seeds
    • 1 tsp black peppercorns
    • 4 cloves
    • 1 inch cinnamon
    • 1 black cardamom
    • 2 bay leaves
    • 1 dagad phool (stone flower)
    • 6 dried red chillies (mix of Kashmiri and spicy)
    • 8 garlic cloves
    • 1 inch ginger

    For the curry

    • 4 tbsp oil
    • 1 onion, finely chopped
    • 1 tomato, chopped
    • 2 tsp Kolhapuri masala or 1 1/2 tsp hot red chilli powder
    • 1/2 tsp salt
    • 2 cups hot water
    • 2 tbsp chopped coriander

    Method

    1. Marinate the chicken with ginger-garlic paste, turmeric, salt and curd for at least 30 minutes.
    2. In a dry pan on low heat, roast the coriander, cumin, peppercorns, cloves, cinnamon, cardamom, bay leaves, stone flower and red chillies for 2 minutes until fragrant. Remove, then roast sesame and poppy seeds for 1 minute.
    3. Heat 1 tbsp oil, add sliced onions and fry on medium for 8-10 minutes until deep brown. Add the coconut and roast for 4-5 minutes, stirring constantly, until dark brown but not burnt. Add garlic and ginger for 1 minute.
    4. Cool everything and grind together with about 1/2 cup water to a smooth, thick paste.
    5. Heat 4 tbsp oil in a heavy pot on medium. Add the chopped onion and cook for 5 minutes until golden. Add the tomato and cook for 3-4 minutes until soft.
    6. Add the ground masala and fry for 6-8 minutes, stirring often, until it darkens and oil separates at the edges. Add Kolhapuri masala and stir for 30 seconds.
    7. Add the chicken and sear in the masala on medium-high for 5 minutes until the pieces are coated and firm.
    8. Pour in hot water and salt, bring to a boil, cover and simmer on low for 20-25 minutes until the chicken is tender and the gravy is thick with a layer of red oil on top. Garnish with coriander.

    Tips

    • Roast the coconut patiently on medium-low; it should be evenly dark brown. Burnt coconut makes the curry bitter.
    • Stone flower (dagad phool) gives the authentic Kolhapuri aroma; find it at spice shops or online.
    • Rest the curry for 30 minutes before serving; the flavours deepen considerably.

    Serve with

    Jowar bhakri or chapati, steamed rice, sliced onion and lemon.

  • Gongura Mutton

    Gongura, the sour leaves of the roselle plant, are so loved in Andhra Pradesh and Telangana that they are often called the pride of Andhra. Gongura pachadi is a household staple, and gongura mamsam, mutton with gongura, is the famous non-vegetarian version. It is a regular on the menus of Andhra meals restaurants and a Sunday favourite at home.

    The leaves cook down into a thick, dark-green purée that clings to the mutton, giving an intense, natural sourness without tamarind. Combined with plenty of red chilli, it is a hot dish, balanced by the richness of the meat. It is eaten with hot rice and ghee or with jowar rotis.

    At a glance

    RegionAndhra Pradesh
    CuisineAndhra
    DietNon-vegetarian
    CourseMain course
    Prep time25 minutes
    Cook time50 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsmutton / gongura leaves / onion / green chillies / red chilli powder

    Ingredients

    For the mutton

    • 750 g mutton, curry cut
    • 1/2 tsp turmeric powder
    • 1 tbsp ginger-garlic paste
    • 1 tsp salt
    • 1 cup water

    For the gongura

    • 4 cups packed gongura leaves (about 2 bunches), washed and drained
    • 1 tbsp oil
    • 4 green chillies

    For the masala

    • 4 tbsp oil
    • 1 inch cinnamon, 4 cloves, 3 cardamoms
    • 2 large onions, finely chopped
    • 1 sprig curry leaves
    • 1 tbsp ginger-garlic paste
    • 2 tsp red chilli powder
    • 2 tsp coriander powder
    • 1 tsp garam masala
    • salt to taste
    • 2 tbsp chopped coriander leaves

    Method

    1. Pressure cook the mutton with turmeric, ginger-garlic paste, salt and 1 cup water for 5-6 whistles on medium heat until tender. Keep the stock.
    2. Heat 1 tbsp oil in a pan and add the gongura leaves and green chillies. Saute on medium heat for 6-8 minutes until the leaves wilt completely, turn dark and dry out. Mash them into a coarse paste with a spoon or pulse once in a grinder.
    3. In a heavy kadai, heat 4 tbsp oil. Add the whole spices and fry for 20 seconds, then add onions and curry leaves and fry on medium heat for 8-10 minutes until golden brown.
    4. Add ginger-garlic paste and fry for 2 minutes. Lower the heat and add chilli powder and coriander powder; stir for 30 seconds.
    5. Add the cooked mutton without the stock and fry on medium-high heat for 5 minutes so the masala coats the meat.
    6. Add the gongura paste and mix well. Cook for 5 minutes, then add about 1/2 cup of the reserved stock.
    7. Simmer uncovered on low heat for 10-12 minutes, stirring often, until the gravy is thick, dark and oil separates on the sides. Stir in garam masala and coriander leaves.

    Tips

    • Gongura sourness varies by season; taste and add a little more chilli or a pinch of sugar to balance.
    • Saute the leaves until all their moisture evaporates, or the gravy turns watery.
    • Gongura discolours in aluminium; use a steel or iron pan.

    Serve with

    Hot rice with ghee, or jowar rotti and sliced onions.

  • Chettinad Chicken

    The Nattukottai Chettiars of the Karaikudi belt were merchants who traded across Burma, Ceylon and Malaya, and their kitchens show it. Spices that were luxuries elsewhere were everyday stock in Chettinad homes, and dishes like this chicken kuzhambu are built on a masala roasted and ground fresh for each pot, never taken from a jar.

    The flavour is deep, peppery and smoky rather than simply hot. Kalpasi (stone flower) adds an earthy, almost mossy note, marathi mokku gives a mild mustardy bitterness, and roasted coconut thickens the gravy. In Chettinad homes it is a Sunday dish, eaten with plain rice first and then with idli or dosa the next morning, when the gravy has settled and tastes even better.

    At a glance

    RegionTamil Nadu
    CuisineChettinad
    DietNon-vegetarian
    CourseMain course
    Prep time30 minutes
    Cook time45 minutes
    Total time75 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientschicken / dry red chillies / coconut / black pepper / shallots

    Ingredients

    For the marinade

    • 750 g bone-in chicken, curry cut
    • 1/2 tsp turmeric powder
    • 1 tsp salt
    • 3 tbsp thick curd

    For the Chettinad masala

    • 6-8 dry red chillies (mix of Guntur and Kashmiri)
    • 1 tbsp coriander seeds
    • 1 tsp black peppercorns
    • 1 tsp fennel seeds
    • 1 tsp cumin seeds
    • 4 cloves
    • 2 green cardamoms
    • 2 inch cinnamon
    • 1 piece kalpasi (stone flower)
    • 1 marathi mokku
    • 1 star anise
    • 1/3 cup grated coconut

    For the gravy

    • 3 tbsp gingelly (sesame) oil
    • 1 sprig curry leaves
    • 15 shallots, sliced
    • 1 tbsp ginger-garlic paste
    • 2 medium tomatoes, chopped
    • 1 tsp salt, or to taste
    • 1.5 cups water
    • 2 tbsp chopped coriander leaves

    Method

    1. Mix the chicken with turmeric, salt and curd and keep aside for at least 30 minutes.
    2. In a dry pan on low heat, roast the red chillies, coriander, pepper, fennel, cumin, cloves, cardamom, cinnamon, kalpasi, marathi mokku and star anise for 4-5 minutes, stirring constantly, until fragrant and the coriander turns a shade darker. Tip onto a plate.
    3. In the same pan roast the coconut on low heat for 3-4 minutes until golden brown and dry. Grind the spices to a powder first, then add the coconut and about 1/2 cup water and grind to a smooth paste.
    4. Heat the gingelly oil in a heavy kadai on medium heat. Add curry leaves and the sliced shallots and fry for 6-7 minutes until soft and golden at the edges.
    5. Add ginger-garlic paste and saute for 1 minute until the raw smell goes. Add tomatoes and cook for 5 minutes, mashing, until they collapse and oil appears at the sides.
    6. Add the marinated chicken, raise heat to medium-high and toss for 5-6 minutes until the pieces turn opaque on the outside.
    7. Stir in the ground masala and salt, and fry with the chicken for 3-4 minutes so the masala loses its raw taste and coats every piece.
    8. Pour in 1.5 cups water, bring to a boil, then cover and simmer on low heat for 20-25 minutes, stirring once or twice, until the chicken is tender and the gravy is thick with a film of red oil on top.
    9. Finish with chopped coriander, rest covered for 10 minutes and serve.

    Tips

    • Roast spices on low heat only; burnt fennel or chillies turn the whole gravy bitter.
    • Kalpasi and marathi mokku are available at any Tamil grocery; skip them if you must, but the dish loses its signature aroma.
    • For a drier pepper fry version, reduce the water to 1/2 cup and cook uncovered at the end until the masala clings.

    Serve with

    Steamed ponni rice, idli or flaky parotta, with a raw onion and curd salad on the side.