Mangalorean kori sukkha/Kori aajadina is an Indian dish of chicken native to Mangalore and Udupi region. The word Sukkha means dry sometimes also called aajadina.
Ingredients
1 kg chicken (curry cut pieces)
8 tsp coconut oil or ghee
2 sprigs of curry leaves
1 finely chopped onion
Salt to taste
For the masala paste:
22 byadgi dry red chillies/Kashmiri red chillies
4 tbsp tsp coriander seeds/dhaniya
1/2 tsp turmeric powder/ Haldi
Small gooseberry size tamarind
1 big onion sliced
1/4 tsp methi/fenugreek seeds
2 tsp jeera/cumin seeds
2 lavang/cloves
2 sprigs of curry leaves
4-5 garlic cloves
1/2 to 3/4 cup coconut gratings
curry leaves
Procedure
Wash and clean chicken pieces, drain all the water. Add a little salt, mix and keep aside.
Heat one pan, put one tsp oil and roast red chillies, coriander seeds till it turns brown and aromatic.
Transfer it to a bowl.
In the same pan, add 1 tsp oil, put 1 sliced onion and roast till it turns light brown. Add jeera, methi seeds,lavang, curry leaves and garlic cloves.
Fry for 5 minutes. Turn off the flame and let it cool.
Grind all the above-roasted ingredients with tamarind and turmeric powder.
Make a smooth paste and transfer it to a bowl.
In the same pan roast coconut gratings for 5 minutes and turn off the flame. Make a coarse powder of coconut without water. (just pulse it for a second )
If the coconut is finely grated then use it as it is. No need to grind it.
Heat the remaining oil in the pan, put chopped onions, curry leaves and saute till it turns light brown.
Put the ground masala paste and fry for 5 minutes, followed by cleaned chicken pieces
Give a good mix and cook with a lid covered. Once it is half done add salt and cook further.
Once the chicken is cooked add the coconut gratings and mix well.
Cook further for 5-10 minutes and turn off the flame.
If you want little gravy then you can add little water.
Serve hot with neer dosa, appam or idli.
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