Kombdi Vade: Mother’s Day 2014 Spl

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No matter how health conscious we become, the smell of food cooking in our mum's kitchen always has a welcoming feeling of home attached to it. That is why mothers are so special. And for Mother's Day 2014, you must cook a dish that is your mum's specialty. For example, Kombdi Vade is dish that I always associate with my best friend's mother.

As a girl gang, whenever we visited my best friend's home, we all requested her mom to make Kombdi vade for us. So many years later, aunty's Kombdi vade recipe is still an enigma to us. No matter how hard you try, you cannot replicate the flavour of that curry just by getting the mere Konkani chicken recipe.

TRADITIONAL MAHARASHTRIAN RECIPES TO TRY OUT

So on Mother's Day 2014, we are paying a tribute to all moms by sharing their favourite recipes. Kombdi vade is a Konkani dish of chicken curry and fried vade. Ideally, it should be super spicy and the gravy is usually rich red in colour. Try out this special coastal recipe to make Mother's Day 2014 special for your mother.

Serves: 4
Preparation Time: 30-40 minutes
Cooking Time: 1 Hour

Ingredients For Chicken Curry

• Chicken: 500 grams
• Coriander leaves- 4 stalks (chopped)
• Ginger- 2 inches
• Garlic- 10 cloves
• Green chillies- 5
• Dry red chillies- 5
• Dry Coconut- 1 cup (grated)
• Coriander powder- 1tsp
• Onion- 2 (chopped)
• Oil- 3 tbsp
• Salt- as per taste

Ingredients For Vade

• Wheat flour- 2 cups
• Turmeric powder- 1 pinch
• Red chilli powder- ½ tsp
• Salt- as per taste
• Oil- 3 cups

Procedure

1. Make a paste of ginger, garlic, green chillies and coriander leaves.
2. Rub salt on the chicken pieces and then marinate it with this paste.
3. Meanwhile, fry the red chillies with the grated coconut and onions on a low flame.
4. Stir and cook for at least 5-6 minutes until the coconut changes colour.
5. Allow the mixture to cool and then grind it in a mixer by adding a little water.
6. Heat 1tsp oil in a deep bottomed pan and sauté the marinated chicken in it. Cook on a low flame for 4-5 minutes.
7. Then add the onion, red chilli and coconut paste to the pan.Mix it up and cook on a low flame for 3-4 minutes.
8. Add coriander powder, salt and 1 cup of water.
9. Cover and cook for 20 minutes on a low flame.
10. Keep stirring to ensure that the curry doesn't dry up or get burned.
11. You can garnish the chicken or kombdi curry with fresh coriander leaves.
12. For the vade, knead dough with flour, salt, turmeric and red chilli powder.
13. Cover it with a wet cloth and keep it aside for 30 minutes.
14. Make fist sized dough balls and roll it out into flat puris.
15. Heat 3 cups of oil in a deep bottomed pan until it steams. Then fry the vade in it.

Serve the kombdi and vade together with raw onions and pickles.