Moode with Chicken Sukka

Grind the Batter

• Drain the soaking water from the urad dal and fenugreek seeds. Transfer them to a wet grinder or a high-speed blender.
• Grind to a very smooth and fluffy paste, gradually adding about 3/4 cup of cold water. The batter should be light and airy. Transfer this to a large bowl.
• Next, drain the rice and the soaked poha. Grind them together to a slightly coarse, semolina-like texture, adding the remaining 3/4 cup of water as needed.
• Add the ground rice mixture to the urad dal batter in the large bowl.

Combine and Ferment

• Add salt to the combined batter. Using your clean hands, mix everything together in a circular motion for 2-3 minutes. This helps in initiating the fermentation process.
• Cover the bowl with a lid (not airtight) and place it in a warm, draft-free spot to ferment for 10-12 hours, or overnight.
• The batter is perfectly fermented when it has doubled in volume, looks frothy, and has a pleasant sour aroma.

Prepare for Steaming

• Once fermented, gently stir the batter once or twice. Do not overmix, as this will deflate the air pockets.
• Prepare your steamer by adding 1-2 inches of water to the bottom and bringing it to a rolling boil.
• Carefully pour the batter into each screw pine leaf mould (Moode), filling it only up to 3/4 full to allow space for it to rise.

Steam the Moode

• Place the filled moulds upright in the steamer rack. If they don't stand on their own, you can place them inside a container or cup that fits in the steamer.
• Cover the steamer and steam on medium-high heat for 15-20 minutes.
• To check for doneness, insert a toothpick or skewer into the center of a moode. It should come out clean.
• Turn off the heat and let the moode rest inside the steamer for 5 minutes before removing.

Serve

• Carefully take the moulds out of the steamer and let them cool for a few minutes, which makes de-moulding easier.
• To serve, gently push the cylindrical idli out from the bottom of the leaf mould or carefully unwrap the leaves.
• Serve the hot, aromatic Moode immediately with coconut chutney, sambar, or a spicy chicken or fish curry (gassi).

Cook the Base and Chicken

• Heat ghee in a heavy-bottomed pan or kadai over medium heat.
• Add the finely chopped onions and sauté for 8-10 minutes until they are soft and golden brown.
• Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another minute until the raw aroma disappears.
• Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 4-5 minutes, stirring to brown all sides.
• Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 15-20 minutes. The chicken will release its own juices. Stir occasionally to prevent sticking.

Combine and Finish

• Once the chicken is tender and fully cooked, add the freshly ground sukka masala and the remaining 0.5 tsp of salt. Mix well to coat the chicken.
• In a small bowl, mix the tamarind paste with 2 tbsp of warm water to create a thin liquid. Pour this into the pan.
• Add the roasted coconut and stir everything together.
• Cook on medium heat for another 3-5 minutes, stirring continuously, until the masala and coconut cling to the chicken pieces and the dish is semi-dry.
• Garnish with freshly chopped coriander leaves and serve hot.