is a dry, intensely aromatic dish that relies on grated coconut and Kundapur Masala powder
to bring out the authentic flavors of Mangalorean cuisine. Also, commonly called as Chicken sukka, kori ajadina literally means dry chicken
Variation 1: Follow step 1 mentioned above. Instead of cooking the chicken in the onion – tomato gravy with 1/2 cup of water, cooked chicken from Kori Gassi (Mangalorean chicken curry) is removed and added to the onion-tomato gravy. The chicken is mixed well and allowed to simmer for a couple of minutes before adding the grated coconut and Kundapur Masala powder. The Kori Gassi is then used to eat Rutti whereas Kori Ajadina is served as a side dish.
To make Kundapur masala powder for this recipe - you need
- 7-8 byadgi chilies
- 1 tablespoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon methi seeds
- 7-8 black pepper seeds.
Note - This may yield approximately 3-4 tablespoons of Kundapur masala powder. Make sure you use only 3 tablespoons for this recipe and save the rest for later.
- Heat a teaspoon of coconut oil in a medium-sized pan and over medium heat.
- Add chilies to it and roast them till an aroma emanates from it. Remove the chilies and keep it aside.
- Roast remaining ingredients (coriander seeds, cumin seeds, pepper seeds, and fenugreek seeds) for a minute or till it turns aromatic. Set it aside to cool it down (for approximately 10 minutes).
- Transfer them to a blender along with the chilies and grind them to a fine powder. Store it in an airtight container for future use.