Until I tried it myself, I had thought that pulimunchi is a very difficult delicacy to cook. But a lazy weekend cooking up this chicken pulimunchi proved my inhibitions wrong!
Mangalore cuisine has a variety of dishes on offer to enthrall your taste buds. And it’s not just their seafood delicacies that this coastal region is famous for. I have already written about the popular kori sukka (Mangalore dry chicken style) in this blog.
Pulimunchi is a unique balance of flavours. It’s tangy from the “puli” or tamarind, and mildly hot from an assortment of dry-fried spices.
Most of the traditional pulimunchi preparations that I have come across were cooked with sardines or pork. However, I have used a more popular ingredient here – chicken. I have also simplified the recipe to as fewer steps as possible. As always, that’s all done without compromising the taste!
The idea is quite simple! So is the execution!! You start by dry-frying the spices, then adding tamarind and a few other ingredients, before grinding it to a paste. Cook the chicken with this ground paste. Finish by garnishing with some fried curry leaves. Delicious chicken pulimunchi is ready.
Now read on for the detailed recipe with step-by-step instructions.
Get all the ingredients ready for frying. Soak the tamarind in some water and keep aside.
Heat a pan and fry the spices on a medium flame without adding any oil. Fry until you get a wonderful aroma from the spices and switch off the flame. Let it cool down.
Transfer the fried spices to a mixer. Add garlic pods, tamarind, kokum skins, and 1/2 cup of water. Grind to a fine paste. It's okay to add more water if required.
Heat some oil in a deep-bottom pot, and fry the chicken pieces for a couple of minutes. Add the ground paste, turmeric powder, and salt.
Add 1 1/2 cups of water and mix well. Bring to boil on a medium flame.
In another pan, heat some oil and temper the curry leaves. Add the fried curry leaves to the curry pot, mix well, and simmer for another 3-4 minutes.
Reduce to desired consistency and turn off the flame.
Pulimunchi gravy is usually reduced a thick consistency. However, if you want you can add more water, and simmer for a few more minutes before switching off the flame. Enjoy with some white rice or neer dosa
Ajwain seeds and kokum are optional. Including these ingredients will elevate the flavours
Use Kashmiri dry chillies. They naturally bring a good colour without making the curry too hot