A fiery and aromatic semi-dry chicken dish from the coastal region of Mangalore. It's defined by a special blend of roasted spices and a generous amount of fresh coconut, creating a uniquely rich and textured curry that pairs perfectly with neer dosa or steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
510cal
38gprotein
19gcarbs
33g
Ingredients
750 g Chicken (Bone-in, cut into medium pieces)
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
0.25 tsp Fenugreek Seeds
6 pcs Byadagi Red Chillies (Adjust to your spice preference. Deseed for less heat.)
Fluffy, slightly sweet steamed rice cakes from Goa, made with coconut and fermented with toddy or yeast. These spongy cakes are the perfect accompaniment to spicy Goan curries like sorpotel or vindaloo.
Aromatic Kori Sukka with spongy Sannas. Perfectly spiced, soul-satisfying Mangalorean deliciousness!
This udupi dish is perfect for dinner. With 987.1400000000001 calories and 45.900000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs Green Chillies (Slit lengthwise)
15 pcs Curry Leaves
0.5 tsp Turmeric Powder
1 tbsp Tamarind Paste
2 tbsp Warm Water (For dissolving tamarind paste)
0.5 cup Water (For cooking the chicken)
1 tsp Jaggery (Powdered or grated. Optional but recommended.)
1 cup Fresh Grated Coconut
1.5 tsp Salt (Adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Sukka Masala
In a dry, heavy-bottomed pan over low heat, add coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds. Dry roast for 2-3 minutes until they become fragrant.
Add the dry Byadagi red chillies and continue to roast for another minute until they are crisp and slightly puffed. Be careful not to burn the spices.
Remove the pan from the heat and allow the spices to cool completely to room temperature.
Once cooled, transfer the roasted spices to a spice grinder or blender and grind to a fine powder. Set this sukka masala aside.
2
Sauté Aromatics
Heat coconut oil in a large kadai or pan over medium heat. Once hot, add the sliced onions.
Sauté the onions for 8-10 minutes, stirring occasionally, until they are soft, translucent, and have golden-brown edges.
Add the ginger-garlic paste, slit green chillies, and curry leaves. Sauté for another 2-3 minutes until the raw aroma of the paste disappears.
3
Cook the Chicken
Add the chicken pieces to the pan. Increase the heat to medium-high and sear the chicken for 5-7 minutes, stirring, until it's lightly browned on all sides.
Sprinkle the prepared sukka masala powder, turmeric powder, and salt over the chicken. Mix thoroughly to ensure each piece is evenly coated.
Continue to cook for 2-3 minutes, allowing the spices to toast with the chicken and release their rich aroma.
4
Simmer and Finish
In a small bowl, mix the tamarind paste with 2 tablespoons of warm water to create a smooth liquid. Pour this tamarind water and the 1/2 cup of plain water into the pan.
Stir everything well, bring to a boil, then reduce the heat to low. Cover the pan and let the chicken simmer for 15-20 minutes, or until it is tender and fully cooked (internal temperature of 165°F or 74°C).
Uncover the pan. Add the fresh grated coconut and powdered jaggery. Increase the heat to medium.
Stir-fry for 5-7 minutes, continuously mixing, until all the moisture has evaporated and the coconut masala mixture clings to the chicken pieces, creating a semi-dry texture.
Garnish with freshly chopped coriander leaves and serve hot.
Servings4
Serving size: 1 serving
477cal
8gprotein
83gcarbs
12gfat
Ingredients
2 cup Idli Rice (Also known as parboiled rice. Sona Masuri can be used as a substitute.)
1.5 cup Fresh Grated Coconut (Fresh coconut provides the best flavor and moisture.)
2 tbsp Sugar (Adjust to your preferred level of sweetness.)
1 tsp Active Dry Yeast (A modern substitute for traditional palm toddy (sur).)
0.25 cup Warm Water (For activating the yeast. Should be lukewarm (105-115°F or 40-46°C).)
1 tsp Salt
1 cup Water (As needed for grinding the batter.)
1 tsp Oil (For greasing the molds.)
Instructions
1
Soak the Rice
Rinse the idli rice under cool running water 4-5 times, or until the water runs clear.
Place the washed rice in a large bowl and cover with ample water. Let it soak for at least 4 to 6 hours.
2
Activate the Yeast
In a small bowl, combine the warm water, 1 tablespoon of sugar, and the active dry yeast.
Stir gently to dissolve. Let the mixture sit for 10-15 minutes in a warm spot until it becomes frothy and bubbly, indicating the yeast is active.
3
Grind the Batter
Drain all the water from the soaked rice.
Transfer the drained rice to a high-speed blender or wet grinder. Add the fresh grated coconut and the remaining 1 tablespoon of sugar.
Add about 1/2 cup of water and start grinding. Gradually add more water as needed to form a smooth, thick batter. The final consistency should be like a thick pancake batter, with a slightly grainy texture similar to fine semolina.
4
Ferment the Batter
Pour the ground batter into a large, non-reactive bowl, ensuring it's only filled halfway to allow room for rising.
Add the salt and the activated yeast mixture to the batter. Mix everything thoroughly with a clean hand or a spatula for about a minute.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free location (like an oven with the light on) to ferment for 8-12 hours, or overnight. The batter should double in volume and have a pleasant, fermented aroma.
5
Steam the Sannas
Once fermented, avoid stirring the batter vigorously to retain the air pockets. Give it a very gentle fold.
Prepare your steamer by adding water to the bottom and bringing it to a boil. Grease your idli molds or small steel bowls (vatis) with a little oil.
Gently pour the batter into the greased molds, filling them about 3/4 full.
Place the molds in the steamer, cover, and steam on medium-high heat for 12-15 minutes. To check for doneness, insert a toothpick into the center of a sanna; it should come out clean.
6
Serve
Turn off the heat and let the steamer stand for 5 minutes before opening the lid. This prevents the sannas from deflating.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Use a wet spoon or knife to gently loosen the edges and demold the sannas.
Serve the warm, fluffy sannas with spicy Goan curries like Sorpotel, Vindaloo, or Chicken Xacuti.
