Mangalorean Chicken Sukka (Kori Ajadina)
Category : Indian Dietitian Online
This is one of the famous Mangalorean dishes (the other’s being Neer Dosa, Kori Rotti and chicken curry) . As the name suggests it’s a dry dish with loads and loads of coconut.
Again, there are many versions, this is my families recipe 🙂
Ingredients for Kori Ajadina (Mangalorean Chicken Sukka):
- Chicken (whole): 1 kg (chopped into small pieces, washed)
- Onions: 2 big (finely chopped)
- Methi seeds: 6-8 nos.
- Tamarind paste: 1/2 tsp
- Salt: to taste
- Oil: 2 tablespoon
- Ghee: 1 tsp
For Grinding together:
- Onions: 1 big (or 2 small)
- Coconut: 1/2 cup (scraped)
- Garlic: 3 cloves+ 2 cloves (chopped)
- Dry red chilies: 12 nos.
- Bydagi chilies: 12 nos. for colour
- Coriander seeds:2 tbsp
- Jeera seeds: 1 tsp
- Peppercorns: 1/2 tsp
- Methi: 1/4 tsp
- Turmeric:1/2 tsp
- Oil: 2 tbsp
Fresh Coconut: 2 1/2 cups (saute till it turns slightly brown )
- First roast all the dry masala ingredients(dry chilies, coriander,methi,jeera,peppercorns) separately and keep aside.
- Then in a kadai, add the oil , once it is hot add the sliced onions, 3 cloves garlic and fry till the onions are slightly brown.
- Add the coconut and stir fry till the coconut starts turning brown (make sure to keep stirring, otherwise it will burn). Then switch off and let it cool.
- Grind all the ingredients (onions+coconut mixture) along with the roasted spices and the 2 cloves of garlic. Add little water and grind till you get a fine paste.
- Add some salt, turmeric and the ground masala paste to the chicken and let it marinate for 1/2 an hour.
- In a big vessel, add the oil and heat, add the methi seeds, sliced onions and saute till the onions turn pink.
- Add the marinated chicken, salt and saute for a few minutes. Lower the heat and cover and cook till the chicken is done (add very little water if needed as the chicken will leave water).
- Then open, add the tamarind paste and cook uncovered till you get a thickish gravy.
- Add the sauteed coconut and mix well such that the coconut coats every piece of the chicken.
- Serve with rice and dal.
Other famous Mangalorean recipes:
- Neer Dosa
- Kori Rotti
- Drumstick leaves Upkari
- Collard Upkari
- Mangalorean Egg Curry
- Mangalore cucumber and Moong Sprouts gassi
- Alasande Kalu Gassi (Lobia/black eyed beans in spicy coconut gravy)
- Kadale Manoli (Brown chickpeas with tondli)
- Kala Channa rasam
- Sweet Banana Dosa
- Ragi Manni/ Pudding (Millet pudding)
- Moong Dal Payasa/ Kheer