Kori Pulimunchi
A fiery and tangy chicken curry from the coastal region of Mangalore. This dish gets its bold flavors from roasted red chilies, sour tamarind, and a unique blend of freshly ground spices. It's a true taste of Tulu Nadu cuisine, best enjoyed with neer dosa or steamed rice.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, combine the chicken pieces with 0.25 tsp of turmeric powder and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece is evenly coated.
- d.Cover and set aside to marinate for at least 20 minutes while you prepare the masala.
- 2
Step 2
- a.Prepare the Pulimunchi Masala Paste
- b.In a small bowl, soak the Byadgi chilies, Guntur chilies, and tamarind in 0.5 cup of hot water for 15-20 minutes. This will soften them for grinding.
- c.While the chilies soak, heat a small, dry pan over low-medium heat. Add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
- d.Dry roast the spices for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Do not let them burn. Remove from heat and let them cool completely.
- e.In a high-speed blender, combine the soaked chilies and tamarind (with their soaking water), the cooled roasted spices, garlic cloves, ginger, and the remaining 0.5 tsp of turmeric powder.
- f.Blend into a very fine, smooth paste. Add a few tablespoons of extra water if needed to facilitate grinding. The smoothness of the paste is key to the gravy's texture.
- 3
Step 3
- a.Sauté the Aromatics
- b.Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Once the oil is hot, add the finely chopped onions and sauté for 8-10 minutes, until they are soft, translucent, and have golden-brown edges.
- d.Add the sprig of curry leaves and continue to sauté for another minute until they turn crisp and aromatic.
- 4
Step 4
- a.Cook the Curry
- b.Add the ground pulimunchi masala paste to the pan. Cook for 7-8 minutes, stirring frequently, until the paste darkens in color, the raw smell disappears, and you see oil separating from the sides of the masala.
- c.Add the marinated chicken pieces to the pan. Stir well to coat the chicken completely with the masala. Sear for 3-4 minutes.
- d.Pour in 1.5 cups of water, the remaining 1 tsp of salt, and the optional jaggery. Stir everything together to combine.
- e.Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 20-25 minutes, or until the chicken is tender and cooked through.
- f.Stir occasionally to prevent the curry from sticking to the bottom of the pan.
- 5
Step 5
- a.Garnish and Serve
- b.Once the chicken is cooked, check the consistency of the gravy. If it's too thin, simmer uncovered for a few more minutes. If it's too thick, add a splash of hot water.
- c.Turn off the heat and garnish with freshly chopped coriander leaves.
- d.Let the Kori Pulimunchi rest for at least 10 minutes before serving. This allows the flavors to deepen and meld together.
- e.Serve hot with traditional accompaniments like Neer Dosa, Pundi (steamed rice dumplings), or plain steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not skip the coconut oil. It's a signature taste in Mangalorean cuisine.
- 2Grinding the masala to a very smooth paste is crucial for the perfect silky gravy texture.
- 3Adjust the number of Guntur red chilies to control the spice level. For a milder version, use only Byadgi chilies.
- 4Don't rush the step of sautéing the masala paste. Cooking it until the oil separates is key to developing a deep, rich flavor.
- 5This curry tastes even better the next day as the flavors have more time to mature. It's great for meal prep.
Adapt it for your goals.
Protein Swap
This same masala base is famously used to make 'Meen Pulimunchi' with fish like mackerel or pomfret. Adjust cooking time as fish cooks much faster than chicken.
VegetarianVegetarian
Create a vegetarian version by using mushrooms, paneer, or mixed vegetables like potatoes and cauliflower. Add the vegetables after the masala is cooked and adjust simmering time accordingly.
Creamier GravyCreamier Gravy
For a slightly richer and less intense version, you can add 1/4 cup of thin coconut milk towards the end of the cooking process. Do not boil after adding coconut milk.
Why this is on our healthy list.
Anti-inflammatory Powerhouse
The recipe is rich in spices like turmeric (containing curcumin), ginger, and garlic, all of which are known for their potent anti-inflammatory properties that help combat oxidative stress in the body.
Boosts Metabolism
The heat from red chilies and black pepper comes from compounds like capsaicin and piperine, which can provide a temporary boost to your metabolism and aid in digestion.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is essential for muscle repair, growth, and maintaining overall body function and satiety.
Frequently asked questions
A single serving of Kori Pulimunchi (approximately 260g) contains an estimated 345-370 calories. This can vary based on the cut of chicken used and the exact amount of oil.