Kundapura Koli Saaru with Boiled Rice

Instructions

1. 1

   Roast the Spices

   • Place a heavy-bottomed pan over low-medium heat. Add the Byadagi red chillies, coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds.
   • Dry roast for 3-4 minutes, stirring continuously, until the spices are fragrant and turn a shade darker. Be careful not to burn them.
   • Remove the spices from the pan and allow them to cool completely.
2. 2

   Grind the Masala Paste

   • In a high-speed blender, combine the cooled roasted spices, grated coconut, 1 roughly chopped onion, garlic cloves, ginger, turmeric powder, and tamarind paste.
   • Add 1/2 cup of water and grind to a very smooth, thick paste. Scrape down the sides as needed to ensure everything is well blended. Set aside.
3. 3

   Prepare the Curry Base

   • Heat coconut oil in a large pot or kadai over medium heat.
   • Once the oil is hot, add the curry leaves and let them sizzle for about 30 seconds.
   • Add the remaining finely chopped onion and sauté for 6-8 minutes, until it becomes soft, translucent, and lightly golden.
4. 4

   Sear the Chicken

   • Increase the heat to medium-high and add the chicken pieces to the pot.
   • Sauté for 5-6 minutes, stirring occasionally, until the chicken is sealed and has a light brown color on all sides. This step helps lock in the juices.
5. 5

   Cook the Curry

   • Reduce the heat to medium. Add the ground Kundapura masala paste to the chicken. Stir well to coat all the pieces.
   • Sauté the masala with the chicken for 7-8 minutes, stirring frequently, until the raw aroma disappears and you see oil beginning to separate from the masala at the edges of the pot.
   • Pour in 2 cups of warm water and add salt. Stir everything together thoroughly.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 20-25 minutes, or until the chicken is tender and fully cooked.
   • The gravy should have thickened to a rich consistency.
6. 6

   Garnish and Serve

   • Turn off the heat. Stir in the freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 15 minutes to allow the flavors to deepen.
   • Serve hot with traditional accompaniments like Neer Dosa, Kori Rotti, or steamed rice.