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Traditional Mangalorean Catholic style chicken curry that goes very well with sheviyo (stringhoppers/idiyappam), appam, sanna or plain rice
- 1 kg Chicken, cut into medium size pieces
- 4 short dry chillies (harekala)
- 4 long dry chillies (byadge)
- 1 tbsp coriander
- 1 tsp jeera
- 1/2 tsp peppercorns
- 1/2 tsp mustard
- 2 medium size onions, sliced (for grinding)
- 1 medium onion sliced (to be boiled along with the chicken)
- 1 small onion (for tempering)
- 5 cloves of garlic, sliced
- 1/2 a coconut grated
- 1 cup coconut milk
- 1 gooseberry size ball of tamarind
- 1 tsp garam masala powder
Wash the chicken pieces and marinate it with salt. Keep aside till required.
Dry roast the ingredients (dry chillies, coriander, pepper, mustard, jeera, onions, garlic) one by one on a hot skillet. Let them cool completely and then transfer to a mixer jar. Add the garam masala powder & tamarind and grind to a fine paste using a little water.Remove the masala and rinse the mixer jar with a little drinking water and reserve this water to be used later.
Boil the chicken with 1 onion sliced and salt and a little water if required. Cook until chicken is almost done.
Add the ground masala to the chicken & bring it to a boil. Check the taste and add the salt & tamarind if required
Reduce the heat completely and add the coconut milk and simmer for 2-3 minutes. Do not cover the pan or the curry may curdle. Turn off the heat.
For the tempering, heat a small pan, add ghee and when its smoking hot toss in the 1/2 sliced onion, reduce the flame to avoid burning. Pour this mixture into the curry and cover the pan to trap the aroma
Serve hot with stringhoppers (sheviyo/idiyappam), sanna, appam or rice
1. If you don't have both the varieties of the chillies just use the Byadge variety or even Kashmiri chillies will do (although the final dish may not taste 100% authentic Mangalorean). To tone down the spice remove the seeds from the chillies. If you are serving this dish to kids you may want to use not more than 6-7 deseeded Byadge chillies - this is what I do these days!
Recipe Source: My mum
Makes 8-10 ‘ghos’ (portion of sheviyo derived from each compress)
Serves 6-8 people
- 3 cups boiled rice (called as Ukdo in Konkani, Ukda in Hindi)
- salt to taste
1. Soak rice for a minimum 2-3hours and grind it to a fine paste with as little water as possible – adding 1-2 tbsp of water only if you are using a mixer grinder that refuses to co-operate. Try to retain as thick a batter as possible (it should not be runny)
2. Make 4-5 portions of this thick batter and place them onto a cloth/bairas
3. Place a Tondor (steamer) with sufficient water on full flame and bring it to a boil. Place the cloth with the portions of batter into the steaming vessel and steam for 15-20minutes when the dough looks transparent
4. Prepare the ‘Shevgo‘ by greasing the weight & compress cylinder with some cooking oil.
5. Open the steamer & remove one ball/portion of steamed dough & place into the cylinder. The weight needs to be positioned to hover right above the cylinder & the handles of the Shevgo need to be turned to release the weight rolling down into place. Press tightly to release Sheviyo, collect them immediately from below & roll back the handles of the Shevgo to repeat this process
6. Place Sheviyo on a Kurpon (disc woven out of reed) to cool off.
7. Serve Sheviyo with Chicken/Mutton curry or with coconut sweet roce (recipe to follow)