Here is a spicy, tangy flavoured chicken recipe for you all….known as Pulimunchi ..In Tulu language (common language in manglore)puli means Huli/tanginess/Tamrind and munchi means chillies…
This is a semi dry consistency gravy or you can say a saucy consistency which is very popular in an around mangalore district…..Now also you can see this in some of the restaurants there… served along with Boiled rice or Neerdosa….I love with neerdosa a mouthwatering combo😋😋😋..
In this recipe lots of chillies go along with a big size tamrind which is made into paste along with other ingredients….
You can also make pulimunchi from fish such as sardines, prawns or Mackerel with slight variation in masala where mustard goes in grinding and no garammasala is used and a tadka of mustard curry leaves is given at the end …
Now let’s see how is this prepared with chicken…
•1 kg Chicken cleaned and washed (750/800gms)
•20-25 byadagi chillies (use according to your needs,I used nearly 22)
•1 tblsp full heaped coriander seeds
•1 tsp full heaped cumin seeds
•8 seeds fenugreek seeds (methi dana)
•1/2 tsp black pepper corns
•Small piece cinnamon (opt)
•2 cloves (opt)
•5 flakes garlic
•1 lemon sized tamrind soaked in water
•1 tsp turmeric powder
•Salt as needed
•1 medium onion finely sliced
•1 tej patta
•1 tblsp ghee
▪ Marinate chicken with salt and turmeric for 30 minutes or more..
▪Heat a pan add dry roast chillies, methi seeds, jeera, dhania,garlic,black pepper, cinnamon and cloves
▪Grind all above fried items to fine powder then add soaked tamrind along with its water a fine paste (can add more water if necessary)
▪ Heat a kadai add ghee ,onions ,tejpatta and fry well add marinated chicken cook for 5 minutes
▪Add ground masala give a good mix and let this cook till oil starts separating
▪Now add water (use water which is used to remove excess masala from mixi jar)
▪check salt, add if necessary (we have already added salt to chicken for marination )
▪ Give a good boil
▪ Enjoy with neer dosa or boiled rice..
* coconut oil / ghee/refined oil anything can be used but I used ghee for a good taste and to balance the spiceness. .