Chicken Pulimunchi is a unique balance of flavours. It's tangy from the 'puli' or tamarind, and mildly hot from an assortment of toasted spices.
10dry kashmiri red chillies
For spice paste
500gramschickensmall to medium pieces
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