A classic Malvani and Konkani specialty! This dish features a spicy, aromatic chicken curry (kombdi rassa) served with fluffy, deep-fried rice flour bread (vade). A true festive meal from the heart of Maharashtra.
Prep30 min
Cook45 min
Soak120 min
Servings4
Serving size: 1 serving(1 cup chicken curry with 3 vades)
A fiery and aromatic chicken curry from Maharashtra, featuring tender chicken in a thin, soupy gravy made with roasted coconut and a special blend of spices. Perfect with bhakri or rice.
A refreshing and tangy pink-hued drink from the Konkan coast. Made with coconut milk and sour kokum, this digestive cooler is the perfect balance to a spicy meal.
About Kombdi Vade, Maharashtrian Chicken Rassa and Sol Kadhi
Crispy Kombdi Vade with protein-packed Chicken Rassa and tangy Solkadhi. A soul-satisfying meal!
This maharashtrian dish is perfect for dinner. With 1519.66 calories and 97.98g of protein per serving, it's a nutritious choice for your meal plan.
37gfat
2 cup oil for deep frying
750 g chicken (bone-in, curry cut)
2 tbsp ginger-garlic paste
1 tbsp lemon juice
2 pcs onion (medium, sliced)
0.5 cup dry coconut (grated or thinly sliced)
8 pcs garlic (cloves)
1 inch ginger
1 tbsp coriander seeds
1 tsp cumin seeds
10 pcs black peppercorns
5 pcs cloves
1 inch cinnamon stick
1 tbsp oil (for roasting masala)
2 tbsp malvani masala (or goda masala)
4 cup hot water
3 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Prepare the Vade Dough
Soak urad dal and chana dal in water for at least 2 hours. Drain completely.
Grind the soaked dals into a fine, smooth paste, adding a tiny amount of water only if necessary.
In a large bowl, combine rice flour, besan, the ground dal paste, turmeric powder, red chili powder, coriander powder, cumin powder, hing, and salt.
Gradually add warm water and knead to form a soft, pliable dough, similar to chapati dough. Cover and let it rest for 30 minutes.
2
Marinate the Chicken
Clean and wash the chicken pieces thoroughly.
In a bowl, mix the chicken with ginger-garlic paste, turmeric powder, red chili powder, lemon juice, and salt.
Ensure all pieces are well-coated. Set aside to marinate for at least 30 minutes.
3
Prepare the Malvani Masala Paste (Vatan)
Heat 1 tbsp of oil in a pan. Add the sliced onions and roast until they turn deep golden brown. Remove and set aside.
In the same pan, dry roast the grated coconut on low heat until it is fragrant and light brown.
Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, ginger, and garlic. Roast for another minute until aromatic.
Let the entire mixture cool down completely.
Grind the roasted onions, coconut, and spice mixture in a grinder to a very smooth paste. Use a little water as needed to help it grind.
4
Cook the Kombdi Rassa
Heat 3 tbsp of oil in a heavy-bottomed pot or pressure cooker.
Add the finely chopped onion and sauté for 5-7 minutes until golden brown.
Add the marinated chicken and sear on high heat for 5-6 minutes until it's lightly browned on all sides.
Lower the heat and add the Malvani masala, red chili powder, and turmeric powder. Sauté for 2-3 minutes until the spices are fragrant.
Stir in the ground masala paste (vatan) and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.
Add 4 cups of hot water and salt. Mix well and bring the curry to a rolling boil.
Cover the pot and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender. Alternatively, pressure cook for 3-4 whistles.
Once cooked, garnish with freshly chopped coriander leaves.
5
Fry the Vade
Heat oil for deep frying in a kadai over medium-high heat.
Take a lemon-sized ball of dough. Place it on a greased plastic sheet or parchment paper and flatten it with your fingers into a 3-4 inch circle.
Carefully slide the vade into the hot oil. Gently press it with a slotted spoon to help it puff up completely.
Fry for 1-2 minutes per side until it's golden brown and crisp.
Remove and drain on paper towels. Repeat for all the remaining dough.
6
Serve hot Kombdi Vade with the chicken rassa, sliced onions, and lemon wedges.
431cal
37gprotein
15gcarbs
25gfat
Ingredients
600 g Chicken (Bone-in, curry cut pieces)
1 tbsp Ginger-Garlic Paste (For marinade)
0.75 tsp Turmeric Powder
2.5 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Salt (Or to taste)
1 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Vegetable Oil
2 medium Onion (Thinly sliced)
0.5 cup Dry Coconut (Grated or thinly sliced (khobra))
6 cloves Garlic (For the masala paste)
1 inch Ginger (For the masala paste)
4 whole Cloves
1 inch Cinnamon Stick
0.5 tsp Black Peppercorns
1 large Bay Leaf
1.5 tsp Goda Masala (Key for authentic flavor)
4 cup Hot Water (For the gravy)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with 1 tbsp ginger-garlic paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp salt, and lemon juice.
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
Prepare the Vaatan (Masala Paste)
Heat 1 tbsp of oil in a pan over medium heat. Add the sliced onions and roast, stirring frequently, for 10-12 minutes until they are uniformly dark brown but not burnt.
Remove the onions and set them aside to cool.
In the same pan, dry roast the grated coconut on low heat for 3-4 minutes, stirring constantly, until it turns a fragrant, reddish-brown color. Be careful not to burn it.
Add the whole spices (cloves, cinnamon, peppercorns), along with the ginger and garlic cloves to the pan with the coconut. Sauté for another minute until aromatic.
Turn off the heat and let all the roasted ingredients cool down completely.
Transfer the cooled onions, coconut, and spice mixture to a grinder. Grind to a very fine, smooth paste, adding 2-4 tablespoons of water as needed to facilitate grinding.
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare Kokum Extract
In a medium bowl, soak the kokum pieces in 1 cup of warm water for about 15-20 minutes. This will soften them and help release their flavor.
After soaking, use your hands to squeeze the kokum pieces thoroughly in the water to extract all the tangy juice.
Strain this liquid through a fine-mesh sieve into a large mixing bowl. Discard the squeezed kokum pulp.
2
Extract Fresh Coconut Milk
While the kokum is soaking, add the fresh grated coconut, green chilies, ginger, and garlic to a blender.
Pour in 1 cup of water and blend on high for 1-2 minutes until you have a smooth, thick paste.
Line a sieve with a muslin cloth and place it over a bowl. Pour the coconut mixture into the cloth and squeeze tightly to extract the thick, first-press coconut milk. Collect this in the bowl.
Transfer the leftover coconut pulp back to the blender, add the remaining 1 cup of water, and blend again for 30-40 seconds. Strain this through the same muslin cloth to get the thin, second-press coconut milk.
Combine both the thick and thin coconut milk extracts.
Heat the remaining 3 tbsp of oil in a heavy-bottomed pot or pressure cooker over medium-high heat. The oil layer (tarri) is characteristic of this dish.
Add the bay leaf and let it sizzle for a few seconds.
Add the marinated chicken and sear for 5-7 minutes, turning occasionally, until lightly browned on all sides.
Add the ground vaatan (masala paste). Sauté for 6-8 minutes, stirring continuously, until the paste darkens, releases a deep nutty aroma, and oil begins to separate from the masala.
Lower the heat and add the powdered spices: 1.5 tsp red chili powder, the remaining 0.25 tsp turmeric powder, and 1.5 tsp goda masala. Stir for one minute.
Pour in 4 cups of hot water and the remaining 1 tsp of salt. Stir well, scraping the bottom of the pot.
Bring the curry to a boil. Then, reduce the heat to low, cover, and simmer for 20-25 minutes until the chicken is tender and cooked through. If using a pressure cooker, cook for 2-3 whistles on medium heat.
Check the consistency. The rassa should be a thin, soupy gravy. Add more hot water if it's too thick.
4
Garnish and Serve
Once cooked, turn off the heat. Let the rassa rest for 10 minutes to allow the flavors to meld and the 'tarri' (red oil layer) to float on top.
Garnish generously with freshly chopped coriander leaves.
Serve hot with jowar bhakri, chapati, or steamed rice.
Combine and Season
Gently pour the freshly extracted coconut milk into the bowl containing the strained kokum extract.
Stir well to combine. You will see the mixture turn into a beautiful, pale pink color.
Add salt to taste and stir until it is completely dissolved.
4
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat. The oil is ready when a mustard seed sizzles upon contact.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the cumin seeds and hing, and sauté for another 10 seconds.
Finally, add the curry leaves. Be careful as they will crackle. Sauté until they become crisp, about 15-20 seconds.
5
Finish and Serve
Immediately pour the hot tempering over the prepared Sol Kadhi. Stir gently to incorporate the flavors.
Garnish with finely chopped coriander leaves.
For the best taste, chill the Sol Kadhi in the refrigerator for at least 30 minutes before serving. Serve cold as a digestive drink after a meal or as a refreshing accompaniment.
