Until I tried it myself, I had thought that pulimunchi is a very difficult delicacy to cook. But cooking up this chicken pulimunchi on a lazy weekend proved my inhibitions wrong!
Mangalore cuisine has a variety of dishes on offer to enthral your taste buds. And it’s not just the seafood delicacies that this coastal region is famous for. I have already written about the popular kori sukka (Mangalore style dry chicken curry) on 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.
About this Chicken Pulimunchi recipe
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 recipe is quite simple! So is the execution!! You start by toasting the spices, then adding tamarind and a few other ingredients, before grinding it to a paste. The chicken is then cooked with this ground paste. Garnishing with some fried curry leaves will complete the cooking. Delicious chicken pulimunchi is ready!
Are you a fan of the Mangalorean cuisine? Love the ingredients and the cooking techniques from the Konkan coast? Check out the following posts for more recipe ideas.
- Kori Sukka (Mangalore Dry Chicken Curry) – Morsels of chicken fried over a low flame with grated coconut and spices. Kori Sukka brings together all the great flavours of the Konkan coast
- Squid Ghee Roast – Succulent squid rings with a wonderful aroma of spices cooked in ghee and fresh curry leaves. Squid ghee roast in Mangalorean style is a delightful seafood delicacy that you’ll fall in love with!
- 10 dry kashmiri red chillies
- 1 tablespoon coriander seeds
- 1/2 tablespoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon ajwain seeds optional
For spice paste
- 8 cloves garlic
- 1 piece tamarind marble sized
- 2 piece kokum skin optional
- 500 grams chicken small to medium pieces
- 1/2 teaspoon turmeric powder
- 2 tablespoon cooking oil
- 2 sprigs curry leaves
- Get all the ingredients ready for frying.
- Soak the tamarind in some water and keep aside.
- Heat a pan and toast the spices on a medium flame without adding any oil.
- Toast 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, 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.
- Serve hot with rice.
- 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