Chicken Pundi Gasi

Instructions

1. 1

   Prepare the Pundi (Rice Dumplings)

   • In a heavy-bottomed pan, heat 1 tsp of coconut oil. Add mustard seeds and allow them to splutter.
   • Pour in 3 cups of water, add 0.5 tsp salt and 1/4 cup of grated coconut. Bring the mixture to a rolling boil.
   • Reduce the heat to low. Slowly and steadily add the idli rava while stirring continuously with a spatula to prevent lumps.
   • Cook for 3-4 minutes, stirring constantly, until the mixture thickens into a single mass and pulls away from the sides of the pan.
   • Turn off the heat, cover the pan, and let the dough rest for 5-7 minutes to cook in the residual steam.
   • Once cool enough to handle, transfer the dough to a plate. Grease your palms with oil and knead for 1-2 minutes until smooth.
   • Divide the dough into small, lime-sized portions and roll them into smooth, crack-free balls (pundi).
   • Arrange the pundi on a greased steamer plate and steam for 10-12 minutes. They are cooked when a toothpick inserted comes out clean. Set aside.
2. 2

   Prepare the Gasi Masala Paste

   • In a dry pan over low-medium heat, roast the Byadgi red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until fragrant. Be careful not to burn them. Set aside to cool.
   • In the same pan, add the small chopped onion, garlic cloves, and ginger. Sauté for 3-4 minutes until the onion becomes soft and translucent.
   • In a high-speed blender, combine the roasted spices, sautéed onion-ginger-garlic mixture, 1 cup of fresh grated coconut, turmeric powder, and tamarind paste.
   • Add 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water, tablespoon by tablespoon, if needed to achieve a smooth consistency.
3. 3

   Cook the Chicken Gasi

   • Heat 3 tbsp of coconut oil in a large, deep pot or kadai over medium heat.
   • Add the large chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
   • Add the slit green chillies and curry leaves, and sauté for another minute until fragrant.
   • Add the chicken pieces and sear on high heat for 4-5 minutes, turning them until they are lightly browned on all sides.
   • Reduce the heat to medium, add the ground masala paste, and cook for 7-8 minutes, stirring frequently, until the raw smell disappears and oil begins to separate from the masala.
   • Pour in 1.5 cups of water and add 1.5 tsp of salt. Stir well to combine everything.
   • Bring the curry to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is tender and cooked through.
4. 4

   Combine and Finish

   • Once the chicken is fully cooked, gently slide the steamed pundi into the simmering gasi.
   • Stir very gently to coat the pundi with the gravy, being careful not to break them.
   • Cover the pot and let it simmer on the lowest heat for 5-7 minutes. This allows the pundi to absorb the flavors of the curry.
   • Taste and adjust the salt if necessary. Garnish with freshly chopped coriander leaves.
   • Turn off the heat and let the Chicken Pundi Gasi rest for at least 10-15 minutes before serving. This helps the flavors to meld beautifully.