A classic Malvani and Konkani specialty! This dish features a spicy, aromatic chicken curry (kombdi rassa) served with fluffy, deep-fried rice flour bread (vade). A true festive meal from the heart of Maharashtra.
Prep30m
Cook45m
Soak120m
Servings4
Serving:1 serving1 cup chicken curry with 3 vades954 cal
A classic Malvani and Konkani specialty! This dish features a spicy, aromatic chicken curry (kombdi rassa) served with fluffy, deep-fried rice flour bread (vade). A true festive meal from the heart of Maharashtra.
This maharashtrian recipe takes 75 minutes to prepare and yields 4 servings. At 954.19 calories per serving with 59.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
In the same pan, dry roast the grated coconut on low heat until it is fragrant and light brown.
Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, ginger, and garlic. Roast for another minute until aromatic.
Let the entire mixture cool down completely.
Grind the roasted onions, coconut, and spice mixture in a grinder to a very smooth paste. Use a little water as needed to help it grind.
4
Cook the Kombdi Rassa
Heat 3 tbsp of oil in a heavy-bottomed pot or pressure cooker.
Add the finely chopped onion and sauté for 5-7 minutes until golden brown.
Add the marinated chicken and sear on high heat for 5-6 minutes until it's lightly browned on all sides.
Lower the heat and add the Malvani masala, red chili powder, and turmeric powder. Sauté for 2-3 minutes until the spices are fragrant.
Stir in the ground masala paste (vatan) and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the masala.
Add 4 cups of hot water and salt. Mix well and bring the curry to a rolling boil.
Cover the pot and simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender. Alternatively, pressure cook for 3-4 whistles.
Once cooked, garnish with freshly chopped coriander leaves.
5
Fry the Vade
Heat oil for deep frying in a kadai over medium-high heat.
Take a lemon-sized ball of dough. Place it on a greased plastic sheet or parchment paper and flatten it with your fingers into a 3-4 inch circle.
Carefully slide the vade into the hot oil. Gently press it with a slotted spoon to help it puff up completely.
Fry for 1-2 minutes per side until it's golden brown and crisp.
Remove and drain on paper towels. Repeat for all the remaining dough.
6
Serve hot Kombdi Vade with the chicken rassa, sliced onions, and lemon wedges.
Pro Tips
1For softer vades, ensure the dough is kneaded well and is not too stiff.
2Roasting the coconut and onions properly is key to the authentic flavor of the Malvani curry.
3Fry the vades in medium-hot oil. If the oil is too hot, they will brown quickly but remain raw inside.
4The curry (rassa) should have a thin consistency, perfect for dipping the vades.
5You can make the vatan (masala paste) in a larger batch and freeze it for later use.
6Let the chicken marinate for at least 30 minutes, or overnight in the fridge for more flavor.
Recipe Variations
vegetarian
Vegetarian
Replace chicken with boiled eggs or a mix of vegetables like potatoes and cauliflower to make a vegetarian rassa.
quick
Quick
Use a store-bought Malvani masala powder instead of making the vatan from scratch to save time.
gluten free
Gluten free
The vades are naturally gluten-free as they are made with rice flour and lentils. Ensure your asafoetida (hing) is certified gluten-free.
healthy
Healthy
Instead of deep-frying, you can pan-fry the vades with a little oil until golden brown on both sides for a lower-fat option.
