Name: Pundi Gatti
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup Idli Rava (Also known as cream of rice or broken rice); 3 cup Water (For cooking the dough); 0.75 cup Fresh Coconut (Grated); 2 tbsp Coconut Oil; 1 tsp Mustard Seeds; 1 tsp Urad Dal; 1 tsp Chana Dal; 2 pcs Dried Red Chilies (Broken into halves); 10 pcs Curry Leaves; 0.25 tsp Hing (Asafoetida); 1 tsp Salt (Or to taste)

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Kundapuri Chicken Curry & Pundi - South Indian Dinner | CraftMyMeals

Instructions

1
Marinate the Chicken
- In a mixing bowl, combine the chicken pieces, curd, 0.5 tsp of turmeric powder, and 0.5 tsp of salt.
- Mix thoroughly to ensure the chicken is evenly coated.
- Cover and set aside to marinate for at least 20-30 minutes at room temperature.
2
Roast the Spices
- Place a heavy-bottomed pan or skillet over low heat.
- Add the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dry red chillies.
- Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly darker. Be careful not to burn them.
- Remove the spices from the pan and allow them to cool completely.
3
Grind the Kundapuri Masala Paste
- In a high-speed blender or grinder jar, add the cooled roasted spices, freshly grated coconut, the small chopped onion, garlic cloves, ginger, and tamarind paste.
- Add 2-3 tablespoons of water to start, and grind into a very smooth, thick paste. Add a little more water if needed to facilitate grinding.
4
Prepare the Curry Base
- Heat the coconut oil in a large pot or kadai over medium heat.
- Add the curry leaves and let them splutter for a few seconds.
- Add the finely chopped medium onion and sauté for 8-10 minutes until it turns soft and golden brown.
- Add the chopped tomato and cook for another 4-5 minutes until it becomes soft and mushy.
5
Cook the Chicken and Masala
- Add the marinated chicken to the pot. Increase the heat to medium-high and sear the chicken for 4-5 minutes, stirring occasionally, until it's lightly browned on all sides.
- Stir in the ground Kundapuri masala paste, the remaining 1 tsp of salt, and the optional jaggery.
- Sauté for 5-7 minutes, stirring frequently, until the raw smell of the masala disappears and you see oil beginning to separate from the paste.
6
Simmer the Curry
- Pour in 1 cup of water and stir well to combine everything, scraping the bottom of the pot.
- 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 cooked through, and the gravy has thickened to your desired consistency.
- Stir occasionally to prevent it from sticking.
7
Garnish and Serve
- Once cooked, taste the curry and adjust the salt if necessary.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest, covered, for at least 10 minutes before serving to allow the flavors to meld.
- Serve hot with Neer Dosa, Kori Rotti, or steamed rice.

Ingredients

1.5 cup Idli Rava (Also known as cream of rice or broken rice)
3 cup Water (For cooking the dough)
0.75 cup Fresh Coconut (Grated)
2 tbsp Coconut Oil
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Chana Dal
2 pcs Dried Red Chilies (Broken into halves)
10 pcs Curry Leaves
0.25 tsp Hing (Asafoetida)
1 tsp Salt (Or to taste)

Instructions

1
Prepare the Rice Rava: Wash the idli rava in a fine-mesh sieve under running water until the water runs clear. Drain thoroughly and let it soak in just enough water to cover it for 30 minutes. After soaking, drain any remaining excess water completely.
2
Prepare the Tempering: Heat coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter, which takes about 30 seconds. Then, add the urad dal and chana dal, sautéing for about 1 minute until they turn a light golden brown. Finally, add the broken dried red chilies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves are crisp and aromatic.
3
Cook the Dough: To the tempering, add the grated coconut and sauté for 1 minute. Pour in 3 cups of water and add the salt. Bring the mixture to a rolling boil. Reduce the heat to low and begin adding the soaked, drained idli rava slowly, stirring continuously and vigorously with a spatula to prevent any lumps from forming. This is the most crucial step.
4
Thicken the Dough: Continue cooking on low heat, stirring constantly, for about 5-7 minutes. The mixture will thicken and absorb all the water, eventually coming together as a single, non-sticky dough ball that pulls away from the sides of the pan. Turn off the heat, cover the pan, and let the dough rest for 5-10 minutes to cook further in the residual steam.
5
Shape the Dumplings: Transfer the warm dough to a large plate and let it cool just enough to be handled. Grease your palms with a little oil. Take a lime-sized portion of the dough and roll it between your palms to form a smooth, crack-free ball. You can make a small indent in the center with your thumb, which is a traditional way of shaping. Repeat until all the dough is used, making about 16 dumplings.

Kundapuri Chicken Curry with Pundi Gatti

Nutrition per Serving

Recipes in this Meal

1. Kundapuri Chicken Curry

Ingredients

2. Pundi Gatti

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About Kundapuri Chicken Curry with Pundi Gatti

Instructions

Ingredients

Instructions