Kundapura

Kundapur koli saaru

Ghee roasted coconut and byadgi chillies make a dark, fiery chicken saaru. Kundapura doesn't do mild.

60 minTime

31 gProtein each

hotSpice

Make it your way

Grandma's wayCountry chicken, home pounded Kundapur masala, plenty of ghee.

The original

407kcal

31 gprotein

6 gfibre

60minutes

Kundapur koli saaru as Bunt homes cook it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Onion2 medium, sliced

Fresh grated coconut1¼ cups

Dried red chilli10 byadgi chillies

Coriander seeds1½ tbsp

Cumin seeds½ tsp

Black pepper½ tsp

Fennel seeds½ tsp

Whole spices2 cloves, 1 inch cinnamon

Fenugreek seedsa pinch

Garlic6 cloves

Ginger2.5 cm

Tamarinda small piece

Turmeric (ground turmeric)½ tsp

Ghee2 tbsp

Curry leaves1 sprig

Water1⅔ cups

Saltto taste

5 steps

1Dry roast chillies, coriander, cumin, pepper, fennel, cloves, cinnamon and fenugreek on low heat.
2In 1 tsp ghee, roast coconut with a third of the onion until deep brown.
3Grind the spices, roasted coconut, garlic, ginger, tamarind and turmeric to a fine paste with water.
4Heat the rest of the ghee, fry curry leaves and remaining onion until golden. Add chicken and salt and sear 5 minutes.
5Add the paste and water. Simmer covered, stirring now and then, until the chicken is cooked through with no pink left.

Serve it like this

Serve in a deep bowl with neer dosa folded on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.