Kombdi Rassa with Medu Vada

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces, curd, ginger-garlic paste, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt.
   • Mix thoroughly to ensure each piece is well-coated.
   • Cover the bowl and let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. 2

   Prepare the Vatan (Masala Paste)

   • Heat a heavy-bottomed pan or skillet over medium heat. Dry roast the grated dried coconut, stirring continuously for 2-3 minutes until it turns a deep golden brown. Remove from the pan and set aside.
   • In the same pan, add 1 tsp of oil. Add the sliced onion and roast for 6-8 minutes, stirring occasionally, until it becomes soft and develops dark brown, almost charred edges.
   • Add the garlic cloves, ginger, whole cloves, cinnamon stick, and black peppercorns to the pan with the onions. Sauté for another 1-2 minutes until the spices are fragrant.
   • Turn off the heat and let the onion-spice mixture cool down completely.
   • Transfer the cooled onion mixture and the roasted coconut to a grinder jar. Add 2-3 tablespoons of water and grind to a very smooth, thick paste. Set this vatan aside.
3. 3

   Cook the Curry Base

   • Heat the remaining oil in a deep pot or kadai over medium heat.
   • Add the bay leaf and the finely chopped onion. Sauté for 5-6 minutes until the onion turns soft and golden brown.
   • Add the prepared vatan (ground masala paste) to the pot. Cook for 8-10 minutes, stirring frequently, until the paste darkens in color, becomes fragrant, and you see oil separating from the sides. This step is crucial for the flavor.
4. 4

   Sauté Chicken and Spices

   • Add the finely chopped tomato and cook for 4-5 minutes until it turns soft and mushy, integrating into the masala.
   • Stir in the remaining 1/4 tsp turmeric powder, 1 tsp red chili powder, and the goda masala. Cook for 1 minute until the raw smell of the spices disappears.
   • Add the marinated chicken pieces to the pot. Increase the heat to medium-high and sauté for 5-7 minutes, stirring to coat the chicken evenly with the masala until it's lightly seared on all sides.
5. 5

   Simmer the Rassa

   • Pour in 3 cups of hot water and add the remaining 1 tsp of salt. Stir everything well to combine.
   • Bring the curry to a vigorous boil.
   • Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes, or until the chicken is tender and fully cooked.
   • The gravy should be thin, and a characteristic layer of reddish oil (called 'tari' or 'kat') will float on top.
6. 6

   Garnish and Serve

   • Turn off the heat. Garnish generously with freshly chopped coriander leaves.
   • Let the curry rest for 5-10 minutes before serving.
   • Serve hot with jowar bhakri, chapati, or steamed rice.