A fiery, tangy Mangalorean chicken curry where tender chicken is simmered in a vibrant gravy made from roasted spices, tamarind, and red chilies. This coastal Karnataka classic is a true explosion of flavor, pairing perfectly with neer dosa or steamed rice.
Prep25 min
Cook45 min
Soak20 min
Servings4
Serving size: 1 cup
324cal
31gprotein
18gcarbs
Ingredients
500 g chicken (Bone-in, cut into medium pieces)
8 pc byadgi red chilli (For color, deseed for less heat)
4 pc guntur red chilli (For heat, adjust to preference)
Delicate, lacy rice crepes from Mangalorean cuisine. Made with a thin, watery rice batter, these soft dosas are naturally vegan and gluten-free. The name 'Neer Dosa' literally translates to 'Water Dosa', highlighting the batter's unique consistency. Perfect with coconut chutney or a spicy curry. Note: This recipe requires a minimum of 4 hours of soaking time for the rice, which is not included in the prep time.
Tangy, aromatic Chicken Pulimunchi with light Neer Dosa - a protein-packed, quick-to-make dinner.
This udupi and mangalorean dish is perfect for dinner. With 669.25 calories and 38.46g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
(Roughly chopped)
0.5 tsp turmeric powder
3 tbsp coconut oil
1 large onion (Finely chopped)
2 pc green chilli (Slit lengthwise)
10 pc curry leaves
1 tsp jaggery (Powdered or grated)
1.5 tsp salt (Adjust to taste)
1.75 cup water (Divided for grinding and gravy)
2 tbsp coriander leaves (Chopped, for garnish)
Instructions
1
Prepare the Masala Base
In a small bowl, soak both types of dried red chilies and the tamarind in 1 cup of hot water for 20 minutes. This will soften them for grinding.
While the chilies soak, heat a dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns. Dry roast for 2-3 minutes, stirring continuously, until they become fragrant. Be careful not to burn them.
Remove the roasted spices from the pan and let them cool completely.
2
Grind the Masala Paste
Drain the soaked chilies and tamarind, discarding the soaking water.
In a high-speed blender, combine the soaked chilies, tamarind, cooled roasted spices, garlic cloves, ginger, and turmeric powder.
Add 1/4 cup of fresh water and grind to a very smooth, fine paste. Scrape down the sides of the blender as needed to ensure a uniform consistency.
3
Cook the Curry Base
Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 8-10 minutes until it turns soft and golden brown.
Add the ground masala paste to the onions. Reduce the heat to low-medium and cook for 10-12 minutes, stirring frequently. The paste will darken, and you'll see oil separating from the sides, indicating it's well-cooked.
4
Simmer the Chicken
Add the chicken pieces to the pan. Increase the heat to medium and mix well, ensuring each piece is thoroughly coated with the masala. Sauté for 5 minutes until the chicken is lightly seared.
Pour in the remaining 1.5 cups of water. Add the salt, jaggery, slit green chilies, and curry leaves. Stir everything to combine.
Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through and the gravy has thickened.
Taste and adjust the seasoning. Add more salt, tamarind, or jaggery if needed to balance the flavors.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10-15 minutes before serving. This allows the flavors to meld and deepen.
Serve hot with traditional accompaniments like Neer Dosa, Sannas, or steamed rice.
Servings4
Serving size: 4 dosas
345cal
7gprotein
71gcarbs
4gfat
Ingredients
2 cup Sona Masuri Rice (Or any other short-grain raw rice like Dosa Rice)
4.5 cup Water (Divided: ~1 cup for grinding and 3.5 cups for thinning the batter)
0.25 cup Fresh Grated Coconut (Optional, for added softness and flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Vegetable Oil (For greasing the tawa)
Instructions
1
Soak the Rice (4-6 hours)
Rinse the rice thoroughly under running water 3-4 times, or until the water runs clear.
Soak the rinsed rice in ample fresh water for a minimum of 4 hours and a maximum of 6 hours. Do not over-soak.
2
Prepare the Batter (10 minutes)
Drain all the water from the soaked rice completely.
Transfer the drained rice and optional grated coconut to a high-speed blender or wet grinder.
Add 1 cup of water and blend for 3-5 minutes until you get a completely smooth, fine paste with no grit. You may need to do this in batches depending on your blender size.
Pour the thick batter into a large mixing bowl. Add the remaining 3.5 cups of water and salt.
Whisk thoroughly to combine. The final batter should be very thin and free-flowing, with the consistency of thin buttermilk or milk. This is the key to lacy dosas.
3
Cook the Neer Dosas (25 minutes)
Heat a non-stick tawa or a well-seasoned cast-iron skillet over medium-high heat. To check if it's ready, sprinkle a few drops of water; if they sizzle and evaporate immediately, the tawa is hot enough.
Lightly grease the hot tawa with a few drops of oil using a paper towel or half an onion.
Stir the batter well from the bottom each time before making a dosa, as the rice flour settles very quickly.
Take a full ladle of batter and pour it quickly onto the hot tawa, starting from the edges and moving towards the center in a circular motion. Do not try to spread it. The batter will naturally form a lacy pattern.
Drizzle a few drops of oil around the edges if desired.
Cover the tawa with a lid and cook for about 60-90 seconds on medium heat. The dosa cooks with the trapped steam and does not need to be flipped.
Once cooked, the edges will begin to lift away from the pan and the surface will look cooked (no raw batter visible).
Gently fold the dosa in half, and then into a quarter (triangle shape). Remove it from the tawa and place it in a casserole to keep warm.
4
Repeat and Serve
Repeat the process for the remaining batter, remembering to stir the batter and lightly grease the tawa before each dosa.
Serve the Neer Dosas immediately while they are hot and soft, with coconut chutney, sambar, or a spicy curry like Mangalorean Chicken Ghee Roast or Vegetable Kurma.
