A fiery and aromatic Goan curry where tender chicken is simmered in a rich gravy of roasted coconut and a complex blend of toasted spices. This authentic dish brings the vibrant flavors of the Goan coast right to your kitchen.
Prep25 min
Cook40 min
Servings4
Serving size: 1 serving
460cal
31gprotein
18gcarbs
31g
Ingredients
600 g Chicken (Boneless, skinless, cut into 1.5-inch pieces)
1 tsp Turmeric Powder (Divided for marination and masala)
1.5 tsp Salt (Divided for marination and gravy, or to taste)
1 tbsp Lemon Juice
1 cup Fresh Coconut (Grated)
6 whole Dried Red Chilies (Use a mix of Kashmiri for color and Bedgi for heat)
Crispy on the outside, soft and fluffy on the inside, these savory lentil fritters are a beloved South Indian breakfast and snack. Made from a ground urad dal batter, they are traditionally deep-fried to golden perfection and best enjoyed hot with sambar and coconut chutney. Note: This recipe requires 3-4 hours of inactive soaking time for the lentils.
Aromatic Goan Chicken Sagoti with crispy Vade! Perfectly spiced and soul-satisfying, a true delight.
This maharashtrian dish is perfect for dinner. With 755.72 calories and 43.83g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Fennel Seeds
1 tbsp Poppy Seeds (Khus Khus)
4 whole Cloves
1 inch Cinnamon Stick
3 pods Green Cardamom Pods
1 whole Star Anise
1 strand Mace
0.25 tsp Nutmeg Powder
2 medium Onion (Finely chopped)
1.5 tbsp Ginger-Garlic Paste
1 medium Tomato (Finely chopped)
1 tsp Tamarind Paste (Or 1-2 pieces of kokum)
3 tbsp Vegetable Oil
2 cups Water (Approx. 1/2 cup for grinding and 1.5 cups for gravy)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken pieces with 1/2 tsp turmeric powder, 1/2 tsp salt, and the lemon juice.
Mix well to ensure all pieces are evenly coated.
Set aside to marinate for at least 20-30 minutes while you prepare the masala.
2
Roast the Spices and Coconut
Heat a heavy-bottomed pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, peppercorns, fennel seeds, cloves, cinnamon, cardamom, star anise, and mace.
Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
Add the poppy seeds and nutmeg powder and roast for another 30 seconds. Remove all spices from the pan and set aside to cool.
In the same pan, add the grated coconut. Roast on low heat, stirring continuously for 8-10 minutes, until it turns a deep, uniform reddish-brown. This step is crucial for the authentic color and flavor.
Remove the coconut from the pan immediately to prevent further cooking and set aside.
3
Grind the Sagoti Masala Paste
Once cooled, transfer the roasted spices and roasted coconut to a high-speed blender or grinder jar.
Add the remaining 1/2 tsp of turmeric powder.
Add about 1/2 cup of water and grind to a very smooth, thick paste. Scrape down the sides as needed and add a little more water, a tablespoon at a time, only if necessary to facilitate grinding.
4
Prepare the Curry Base
Heat the vegetable oil in a large pot or kadai over medium heat.
Add the chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it becomes soft and pulpy.
5
Cook the Chicken and Masala
Add the marinated chicken to the pot. Increase the heat to medium-high and sear the chicken for 5-7 minutes, until it's lightly browned on all sides.
Add the ground sagoti masala paste to the pot. Stir well to coat the chicken.
Sauté the masala with the chicken for 5-6 minutes, stirring frequently, until the paste darkens slightly and you see oil separating from the edges.
6
Simmer and Finish the Curry
Pour in 1.5 cups of warm water, add the remaining 1 tsp of salt, and the tamarind paste. Stir everything together well.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender (internal temperature reaches 165°F or 74°C).
Check the seasoning and adjust salt if needed. If the gravy is too thick, add a splash of warm water.
Garnish with freshly chopped coriander leaves and serve hot.
Servings4
Serving size: 1 serving
296cal
13gprotein
32gcarbs
14gfat
Ingredients
1 cup Urad Dal (Skinned and split black gram lentils)
3 tbsp Ice Cold Water (For grinding, use as needed, 1 tsp at a time)
3 count Green Chilies (Finely chopped, adjust to your spice preference)
1 inch Ginger (Peeled and finely chopped)
1 tsp Black Peppercorns (Coarsely crushed)
10 leaves Curry Leaves (Finely chopped)
0.25 tsp Hing (Also known as Asafoetida)
1 tsp Salt (Or to taste)
2 cup Oil (For deep frying (e.g., sunflower, canola, or peanut oil))
Instructions
1
Soak the Lentils (3-4 hours)
Rinse the urad dal under cool running water 4-5 times, until the water runs clear.
Place the rinsed dal in a large bowl and cover with at least 3 cups of fresh water.
Let it soak for a minimum of 3 hours and a maximum of 4 hours. Over-soaking can make the vadas oily and prevent them from holding their shape.
2
Grind the Batter (10-12 minutes)
Drain all the water from the soaked dal completely. This is a critical step for a thick batter.
Transfer the dal to a high-speed blender or a wet grinder along with the chopped ginger and green chilies.
Grind the mixture to a thick, smooth, and fluffy batter. Add ice-cold water, 1 teaspoon at a time, only if absolutely necessary to help the blades move. The final batter must be very thick and paste-like.
Scrape down the sides periodically to ensure even grinding. Transfer the batter to a large mixing bowl.
3
Aerate and Season the Batter (5 minutes)
Using your hand or a whisk, beat the batter vigorously in a circular motion for 4-5 minutes. This incorporates air, which is the secret to light and fluffy vadas.
To check if the batter is ready, perform the 'float test': drop a small dollop of batter into a bowl of water. If it floats immediately, it's perfectly aerated. If it sinks, beat for a few more minutes and test again.
Once aerated, gently fold in the crushed peppercorns, chopped curry leaves, and hing. Add salt just before you are ready to fry and mix gently.
4
Shape and Fry the Vadas (15-20 minutes)
Heat oil in a kadai or deep pan over medium heat. To test if the oil is ready, drop a tiny bit of batter in; it should sizzle and rise to the surface steadily, not instantly. The ideal temperature is 350-360°F (175-180°C).
Keep a small bowl of water nearby. Wet your palms to prevent the batter from sticking.
Take a lemon-sized portion of the batter onto your wet fingers, flatten it slightly into a disc on your palm, and make a hole in the center with your thumb. The hole helps the vada cook evenly from the inside.
Carefully and gently slide the shaped vada into the hot oil by tilting your hand over the pan. Do not drop it from a height.
Fry 3-4 vadas at a time, avoiding overcrowding the pan. Fry for 2-3 minutes until the bottom is golden brown and crisp.
Flip the vadas and fry for another 2-3 minutes until they are evenly golden brown and crisp all over.
Remove the vadas with a slotted spoon and place them on a wire rack to drain excess oil. This keeps them crispier than using paper towels.
5
Serve Hot
Medu Vadas are best served immediately while they are hot and crispy.
Pair them with traditional accompaniments like hot sambar for dipping and fresh coconut chutney.