Naati Koli Saaru
Rendition: Here’s one dish which is a legend in southern India. A favorite to all south Indians and a must in all households. This dish has be modified in various ways according to their ancestors but the one thing that remains unchanged is the use of Karapudi. A little complicated to make but it’s so worth it for the taste which will leave you craving again and again! This spicy dish is universal and can be eaten with everything! Be it dosa, rotis, rice and ragi balls. It’s an experience you’ll never forget.
YIELD
Serves 3-4 people
INGREDIENTS
• 1 kg of farm chicken / country chicken / broiler chicken
• 10 tablespoons of grated coconut
• 2 tablespoons of roasted channa
• 4 large onions [chopped]
• 2 tablespoons of poppy seeds
• 4 half-inch length cinnamon sticks
• 8 cloves
• 3 tablespoons of SpiceKansh ‘Karapudi’ [VIP]
• 1 teaspoon turmeric
• 1 litre of water
• Salt
Cooking Method : Kadai/Pan + Large cooking vessel
(Medium Flame)
PREPARATION
Step 1: Add 1 tablespoon of oil to a pan and bring it up to heat. Follow it up with 2 chopped onions and cook it until it turns light brown.
Step 2: Turn off the stove and add 3 tablespoons of SpiceKansh ‘Karapudi’+ poppy seeds + clove + channa + roasted channa and let the pan cool down.
Step 3: Take the ingredients from the pan and toss it into a mixer alongside 10 tablespoons of grated coconut and make a fine paste out of it.
Step 4: Take a large cooking vessel and add 3 tablespoons of oil + 2 chopped onions and fry until it becomes light brown.
Step 5: Add in the chicken + turmeric and fry for 5 minutes. Add a tablespoon of salt and fry for another 5 minutes
Step 6: Add a cup of water and cook the mix with a lid on for 10 minutes.
Step 7: Add in the paste from before (keeping aside 2 tablespoons) alongside 1 litre of water and cook for another 15 minutes.
Step 8: Separate the chicken from the sambar.
Step 9: Take another kadai/pan and add 1 tablespoon of oil, and bring it up to heat.
Step 10: Add 2 tablespoons of the remaining paste and fry for 2-3 minutes and season to taste.
Step 11: add in the separated chicken from before with 1 tablespoon of Spicekansh ‘Karapudi’ and cook for another 2-3 minutes and let it rest.
Step 12: At the end, you will have 2 dishes prepared, these 2 dishes go hand-in-hand and are a delight on a Sunday afternoon. Feast on!!
NOTE: Goes well with roti, dosa, steamed rice and, ragi ball.