COONDAPUR KOLI THAL / CHICKEN SUKKA COONDAPUR STYLE
Ingredients :
1 kg chicken, desi variety
1 1/2 coconuts
1 big onion, sliced
2 - 3 tbsp Coondapur thal powder ( check the index / discussion tab for the recipe )
salt to taste
1 tsp tamrind paste
Method :
1. Grate one coconut and take thick and thin milk. Collect about 2 1/2 cups of milk.
2. Grate the 1/2 coconut to a coarse paste.
3. Clean & cut the chicken.
4. In a cooker add chicken pieces, thin milk, onion, Coondapur thal powder, coconut paste, salt and tamrind. Cook till done.
5. Allow the cooker to cool naturally & open the lid. Add the thick coconut milk & cook till dry. Check the taste.
Tempering :
1 1/2 tbsp white butter preferred ( or desi ghee )
1 medium onion chopped
4 flakes of garlic crushed
1 cardamom
1 clove
1" cinnamon
Method :
1. Melt white butter in a pan.
2. Add the onion & garlic and fry till brown. Add the garam masalas.
3. Pour over the curry & mix. Remove from flame.
Preparation of coconut milk :
1. Put freshly grated coconut into a blender and add 1 cup lukewarm water. Blend for a few minutes and allow the mixture to cool a bit.
2. Place a sieve over a bowl lined with cheese cloth. Gently pour the mixture into the cheese cloth, fold the edges over the coconut meat and twist the ends to extract as much milk as you can into the bowl. Keep aside this thick milk.
3. Repeat the procedure of adding another cup of water to the coconut residue & extract the milk. Keep aside this thin milk.
4. Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted in two separate bowls.
5. You should get about 2 1/2 cups of coconut milk.
Ingredients :
1 kg chicken, desi variety
1 1/2 coconuts
1 big onion, sliced
2 - 3 tbsp Coondapur thal powder ( check the index / discussion tab for the recipe )
salt to taste
1 tsp tamrind paste
Method :
1. Grate one coconut and take thick and thin milk. Collect about 2 1/2 cups of milk.
2. Grate the 1/2 coconut to a coarse paste.
3. Clean & cut the chicken.
4. In a cooker add chicken pieces, thin milk, onion, Coondapur thal powder, coconut paste, salt and tamrind. Cook till done.
5. Allow the cooker to cool naturally & open the lid. Add the thick coconut milk & cook till dry. Check the taste.
Tempering :
1 1/2 tbsp white butter preferred ( or desi ghee )
1 medium onion chopped
4 flakes of garlic crushed
1 cardamom
1 clove
1" cinnamon
Method :
1. Melt white butter in a pan.
2. Add the onion & garlic and fry till brown. Add the garam masalas.
3. Pour over the curry & mix. Remove from flame.
Preparation of coconut milk :
1. Put freshly grated coconut into a blender and add 1 cup lukewarm water. Blend for a few minutes and allow the mixture to cool a bit.
2. Place a sieve over a bowl lined with cheese cloth. Gently pour the mixture into the cheese cloth, fold the edges over the coconut meat and twist the ends to extract as much milk as you can into the bowl. Keep aside this thick milk.
3. Repeat the procedure of adding another cup of water to the coconut residue & extract the milk. Keep aside this thin milk.
4. Discard the squeezed coconut meat and refrigerate the coconut milk that has been extracted in two separate bowls.
5. You should get about 2 1/2 cups of coconut milk.
Hmmm...wow looks nice and well presented...Thanks Navi
ReplyDeleteHi, this is Collin Rodrigues from the Hindustan Times. I think you blocked my messages on Facebook. There was also a message in my Fb mailbox which said you tried contacting me on my cell phone. I don't know if that is true. But, if you were trying to contact me, pls message me on 9920696999, and I will call you back. I actually wanted to use the pictures on you FB page for my article on mangoes in the paper. Pls get back.
ReplyDeleteThanks