Name: Shevai
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 2 cup Idiyappam Flour (Or any fine, roasted rice flour); 2 cup Water (Must be at a rolling boil, plus more if needed); 0.75 tsp Salt; 1 tsp Coconut Oil (For the dough and greasing)

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Konkani Chicken Curry with Shevai - Nutrition Info & Recipe | CraftMyMeals | CraftMyMeals

Instructions

1
Marinate the Chicken
- In a mixing bowl, combine the chicken pieces with 1/2 tsp of salt and 1/4 tsp of turmeric powder.
- Mix thoroughly to ensure all pieces are evenly coated. Set aside to marinate for at least 15-20 minutes while you prepare the masala.
2
Dry Roast the Spices
- Heat a small, heavy-bottomed pan over low-medium heat. Add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, and dried red chilies.
- Dry roast for 2-3 minutes, stirring constantly, until the spices become fragrant and turn a shade darker. Be careful not to burn them.
- Remove the spices from the pan and allow them to cool completely.
3
Grind the Masala Paste
- Transfer the cooled roasted spices to a high-speed blender or grinder.
- Add the grated coconut, roughly chopped onion, ginger, garlic, and tamarind paste.
- Add about 1/2 cup of water and grind everything to a very smooth, fine paste. Scrape down the sides as needed and add a splash more water if required to facilitate grinding.
4
Prepare the Curry Base
- Heat the coconut oil in a large pot or kadai over medium heat.
- Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft, translucent, and lightly golden.
- Add the ground masala paste and the remaining 1/4 tsp of turmeric powder. Cook for 8-10 minutes, stirring frequently, until the raw smell disappears, the paste thickens, and you see oil separating from the sides.
5
Cook the Chicken
- Add the marinated chicken pieces to the pot. Stir well to coat the chicken with the masala and cook for 5-7 minutes, until the chicken is lightly seared on all sides.
- Pour in 1.5 cups of warm water and the remaining 1 tsp of salt. Stir everything together, scraping any bits from the bottom of the pot.
- Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through.
- Check the consistency of the gravy and add a little more warm water if it's too thick for your liking.
6
Garnish and Serve
- Turn off the heat and stir in the freshly chopped coriander leaves.
- Let the curry rest, covered, for 10 minutes to allow the flavors to meld beautifully.
- Serve hot with steamed rice, neer dosa, or bhakri (sorghum flatbread).

Ingredients

2 cup Idiyappam Flour (Or any fine, roasted rice flour)
2 cup Water (Must be at a rolling boil, plus more if needed)
0.75 tsp Salt
1 tsp Coconut Oil (For the dough and greasing)

Instructions

1
Prepare the Steamer
- Pour about 1-2 inches of water into the base of your steamer or idli cooker and bring it to a rolling boil over medium-high heat.
- While the water heats, lightly grease the steamer plates or idli molds with a few drops of coconut oil.
2
Make the Dough
- In a large, heatproof bowl, whisk together the idiyappam flour and salt.
- Carefully and slowly pour the rolling boil water into the flour mixture, stirring continuously with a wooden spoon or spatula. The mixture will be lumpy and shaggy.
- Continue mixing until all the flour is moistened and a rough dough forms. Add the 1 tsp of coconut oil and mix it in.
- Cover the bowl with a lid and let the dough rest for 5-7 minutes. This allows the flour to absorb the water and cook slightly, making it easier to knead.
3
Knead the Dough
- Once the dough has cooled enough to handle but is still quite warm, grease your hands with a little oil.
- Knead the dough for 3-4 minutes until it becomes smooth, soft, and pliable without any cracks.
- If the dough feels too dry, sprinkle a teaspoon of hot water. If it's too sticky, add a teaspoon of rice flour. The final texture should be like a soft chapati dough.
4
Press the Noodles
- Grease the inside of your shevai (idiyappam) press and the disc with fine holes.
- Take a portion of the warm dough, shape it into a cylinder, and place it inside the press. Do not overfill it.
- Press the dough out in a circular motion onto the greased steamer plates, creating small, even nests of noodles. Avoid making the nests too thick to ensure even cooking.
5
Steam the Shevai
- Carefully place the filled plates into the steamer where the water is already boiling.
- Cover the steamer and steam for 8-10 minutes on medium-high heat.
- The shevai is cooked when it appears shiny and is not sticky to the touch.
- Turn off the heat and let it rest for 1-2 minutes before opening the lid. This prevents them from breaking.
6
Serve
- Gently remove the shevai nests from the plates using a spatula.
- Serve immediately with your choice of accompaniment, such as sweetened coconut milk, vegetable kurma, or kadala curry.

Konkani Chicken Curry with Shevai

Nutrition per Serving

Recipes in this Meal

1. Konkani Chicken Curry

Ingredients

2. Shevai

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About Konkani Chicken Curry with Shevai

Instructions

Ingredients

Instructions