Thursday, June 26, 2008
Kolhapuri Tambda Rassa (Spicy Chicken Curry)
Kolhapur is a city situated in southern Maharashtra,India. This city is linked with many common terms like Kolhapuri Chappals, Kolhapuri lavangi mirchi, Kolhapuri gur(jaggery) and ofcourse Kolhapuri cuisine, Tambda Rassa being one of them.
This is a very ancient city, famous for its food, headwear, footwear, jewellery, wrestling and religious connections. The Mahalaxmi Temple is located in the heart of the city and is considered as the goddess of power. I never miss a chance to taste the exotic cocktail of Imperial. Whenever you get a chance to visit Kolhapur do not forget to go to Imperial and have its special cocktail. I havent had better icecream anywhere else.
Anyaways, now coming back to the recipe. I can talk for hours as i hail from this city and have childhood attachments and memories which would be cherished forever.
After coming to US i have always missed this dish prepared by my mom and grandmom. I am not an expert in making this but can never match their taste. I miss it.....
1 packet Chicken Breasts
2 large onions (1 chopped lengthwise and the other chopped finely)
1 large tomato chopped finely
3-4 cinnamon sticks
1 tspn poppy seeds (khus khus)
2-3 bay leaves
1/2 cup dry coconut
1 tbl spn sesame seeds
1/2 cup curd
1 tspn ginger-garlic paste
1/2 tspn turmeric powder
2-3 tspns Kolhapuri Masala (can add more if u dare.)
Salt as per taste
1) Wash the chicken pieces and cut them into desired pieces.
2)Mix the curd, turmeric powder and ginger-garlic paste in a bowl. Marinate the chicken in this mixture and keep it aside for about an hour.
3) Cut 1 large onion lengthwise.
3) Heat oil in a kadhai and add 4-5 cloves, 4-5 pepper, 2-3 cinnamon sticks, onion cut lengthwise, seasame seeds and dry coconut. Fry these ingredients until the onion is light brown. After this is done put this in a grinder and make a paste adding little water. Set aside.
4) Now take a big wide skillet and heat oil. Add the bay leaves and the remaining spices (cloves,cinnamon,pepper,poppy seeds). Once they crackle add the onions chopped finely. Fry till light brown and add tomatoes. Saute till the tomatoes are mushy.
5) Now add the marinated chicken. Add some water as much consistency desired. Mix well. Close the lid and let it cook for sometime.
6) Once the chicken is half cooked (10 mins) add the grinded masala, salt and Kolhapuri Masala. Mix well. Close the lid and now let it cook for around 15-20 minutes. Garnish it with freshly chopped cilantro.
7) Your Tambda Rassa is ready to serve.
I served this with chapatis and Dahi Kanda(Onion sliced lengthwise and mixed with yogurt, salt and sugar.)
My husband simply loved this and i am sure this would be on his regular demand list.