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Friday, July 3, 2015

Kori Sukka with Gravy






Kori Sukka is the dish belonging to traditional Mangalorean cuisine. Kori means chicken in Tulu and Sukka means dry curry. This dish can be prepared in two ways that is fully dry curry and with thick gravy. For dry sukka you can check the Kori Sukka Dry recipe in my blog. This authentic dish is one of the famous food of Mangalore usually served with Neer Dosa, Undi orPundi or served as a plain side dish. 

Preparation Time : 25 min
Cooking Time      : 30 min
Serves                  : 4-5

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Chicken
मुर्गा
1 Kg
Onions
प्याज
3
Ghee
घी
70 gm
Ginger Garlic Paste
अदरक लहसुन पेस्ट
1 tbsp
Curry Leaves
करी पत्ते
2 Sticks
Grated Coconut
किसा हुआ नारियल
2 Coconut
Tamarind Paste
टमाटर
2 tbsp
Chopped Coriander leaves
धनिया छुट्टी
2 tbsp
Lime(Optional)
नींबू
1/2
For Chicken Sukka Masala Powder ::
English Name For Ingredients
Hindi Names For Ingredients
Quantity
Coriander Seeds
धनिया के बीज
3/4 Glass
Cumin Seeds
जीरा
1/2 T Spoon
Fenugreek Seeds
मेथी के बीज
5-6
Poppy Seeds
खसखस
1 T Spoon
Fennel Seeds
सौंफ के बीज
1 T Spoon
Cinnamon Stick
दालचीनी
2
Cloves
लौंग
3
Cardamom
इलायची
2
Pepper
कालीमिर्च
4
Garlic Flakes
लहसुन के गुच्छे
5
Byadagi Chilli
सूखी लाल मिर्च
6
Dry Red Chilli (Ura Menasu)
सूखी लाल मिर्च
18
Oil
तेल
Few drops
Salt
नमक
To taste



Preparation ::

  1. Wash the chicken pieces and marinate with a table spoon of salt and turmeric powder and refrigerate for at least 4-5 hours.
  2. Heat a frying pan in stove, add few drops of oil and roast all the ingredient mentioned under preparing sukka masala powder one by one. Allow it to cool and powder it using the blender. Your Sukka masala powder is ready and you can store them in bottles in a cool dry place for a month.
  3. In a blender grind one whole grated coconut by adding water and extract coconut milk with the help of strainer. Repeat this procedure three to four times and collect around 4 cups coconut milk and keep aside.
  4. Soak tamarind in water for 20 minutes and extract its pulp and keep aside.
  5. Heat a wide bottom pan and add ghee. Add sliced onion and fry till golden. Add ginger garlic paste and saute for few seconds. Add around 60gm sukka masala powder and saute, add tamarind extract and stir well. Add marinated chicken pieces and salt, first ten minutes cook chicken in a high flame closing the lid and after 10 minutes reduce the flame to medium.
  6. When chicken is cooked 80% open the lid and add remaining grated coconut. Mix well and cook for another five minutes. Add coconut milk and cook till it is reduced and form a thick gravy. Mix chopped coriander leaves and garnish with roasted curry leaves.
  7. Serve hot chicken sukka with rice, neer dosa or undi/pundi.