A classic Mangalorean delicacy where tender chicken is simmered in a rich, spicy coconut gravy, and soft, steamed rice dumplings are dunked in. A truly comforting and complete one-pot meal.
Prep25m
Cook60m
Servings4
Serving:1 bowlServing includes chicken curry and approximately 4-5 rice dumplings.505 cal
Ingredients
For 4 servings
1.5 cupIdli Rava (Also known as rice rava or cream of rice)
In a heavy-bottomed pan, heat 1 tsp of coconut oil. Add mustard seeds and allow them to splutter.
Pour in 3 cups of water, add 0.5 tsp salt and 1/4 cup of grated coconut. Bring the mixture to a rolling boil.
Reduce the heat to low. Slowly and steadily add the idli rava while stirring continuously with a spatula to prevent lumps.
Cook for 3-4 minutes, stirring constantly, until the mixture thickens into a single mass and pulls away from the sides of the pan.
Turn off the heat, cover the pan, and let the dough rest for 5-7 minutes to cook in the residual steam.
Once cool enough to handle, transfer the dough to a plate. Grease your palms with oil and knead for 1-2 minutes until smooth.
Divide the dough into small, lime-sized portions and roll them into smooth, crack-free balls (pundi).
Arrange the pundi on a greased steamer plate and steam for 10-12 minutes. They are cooked when a toothpick inserted comes out clean. Set aside.
2
Prepare the Gasi Masala Paste
About This Chicken Pundi Gasi Recipe
A classic Mangalorean delicacy where tender chicken is simmered in a rich, spicy coconut gravy, and soft, steamed rice dumplings are dunked in. A truly comforting and complete one-pot meal.
This south_indian recipe takes 85 minutes to prepare and yields 4 servings. At 505.24 calories per serving with 29.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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In a dry pan over low-medium heat, roast the Byadgi red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until fragrant. Be careful not to burn them. Set aside to cool.
In the same pan, add the small chopped onion, garlic cloves, and ginger. Sauté for 3-4 minutes until the onion becomes soft and translucent.
In a high-speed blender, combine the roasted spices, sautéed onion-ginger-garlic mixture, 1 cup of fresh grated coconut, turmeric powder, and tamarind paste.
Add 1/2 cup of water and grind to a very smooth, fine paste. Add a little more water, tablespoon by tablespoon, if needed to achieve a smooth consistency.
3
Cook the Chicken Gasi
Heat 3 tbsp of coconut oil in a large, deep pot or kadai over medium heat.
Add the large chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
Add the slit green chillies and curry leaves, and sauté for another minute until fragrant.
Add the chicken pieces and sear on high heat for 4-5 minutes, turning them until they are lightly browned on all sides.
Reduce the heat to medium, add the ground masala paste, and cook for 7-8 minutes, stirring frequently, until the raw smell disappears and oil begins to separate from the masala.
Pour in 1.5 cups of water and add 1.5 tsp of salt. Stir well to combine everything.
Bring the curry to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is tender and cooked through.
4
Combine and Finish
Once the chicken is fully cooked, gently slide the steamed pundi into the simmering gasi.
Stir very gently to coat the pundi with the gravy, being careful not to break them.
Cover the pot and let it simmer on the lowest heat for 5-7 minutes. This allows the pundi to absorb the flavors of the curry.
Taste and adjust the salt if necessary. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the Chicken Pundi Gasi rest for at least 10-15 minutes before serving. This helps the flavors to meld beautifully.
Pro Tips
1For the softest pundi, ensure you knead the dough while it is still warm.
2Using Byadgi chillies is key for the authentic vibrant red color without making the dish excessively spicy.
3Grind the masala paste as finely as possible for a smooth, velvety gravy.
4Using fresh, grated coconut will yield a much richer and more flavorful gravy than using desiccated or frozen coconut.
5Be very gentle when stirring after adding the pundi to prevent them from breaking apart in the gravy.
6For a richer flavor, use bone-in chicken pieces as the bones add depth to the gravy.
Recipe Variations
Vegetarian
Vegetarian
Replace chicken with 250g of mushrooms and 1 cup of boiled chickpeas. Add them after the masala is cooked and simmer for 10-12 minutes before adding the pundi.
Different Meat
Different Meat
This gasi recipe also works wonderfully with mutton or prawns. Adjust the cooking time accordingly; mutton will take longer, while prawns will cook much faster.
Creamier Gravy
Creamier Gravy
For an even richer and creamier gravy, you can extract and add 1/2 cup of thick coconut milk in the final 5 minutes of cooking.
Health Benefits
✨
Rich in Protein
Chicken is an excellent source of lean protein, which is essential for muscle repair, growth, and maintaining overall body function.
✨
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and utilized by the body for energy compared to other fats.
✨
Anti-inflammatory Spices
The recipe uses spices like turmeric, ginger, garlic, and black pepper, which are known for their potent anti-inflammatory and antioxidant properties, helping to combat oxidative stress.
Frequently Asked Questions
Is Chicken Pundi Gasi healthy?
It's a balanced meal with carbohydrates from rice dumplings and protein from chicken. The use of coconut provides healthy fats, but it is also calorie-dense. Enjoyed in moderation, it can be part of a healthy diet. The spices used also offer various health benefits.
How many calories are in one serving of Chicken Pundi Gasi?
A single serving of Chicken Pundi Gasi contains approximately 550-650 calories, depending on the cut of chicken and the exact amount of coconut and oil used.
Can I make this dish vegetarian?
Absolutely! You can replace the chicken with mushrooms, chickpeas, or mixed vegetables like potatoes and carrots to make a delicious vegetarian Pundi Gasi. Adjust cooking times as needed.
Can I prepare the pundi in advance?
Yes, you can steam the pundi a day ahead and store them in an airtight container in the refrigerator. Before adding them to the curry, you can re-steam them for 2-3 minutes to soften them up.
My pundi turned out hard. What went wrong?
Hard pundi usually results from overcooking the rice rava dough or using an incorrect water-to-rava ratio. Ensure you cook the dough just until it comes together and leaves the sides of the pan. Also, kneading it while it's still warm is crucial for a softer texture.
