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!