Non-Veg Recipe

Komdi Vade (Chicken and Vade)

Komdi Vade is ready to eat.

Komdi Vade (Chicken and Vade) is a dish mostly cooked and eaten in coastal parts of Maharashtra, India.  It’s a Chicken gravy dish cooked along with coconut and other spices.  Vade flour is basically a mixture of 4 to 5 grains grinded together.  I picked up Vade flour easily available in the market.  This Komdi Vade is my version of it which turned out to be very delicious.  You should try this dish at home.

Ingredients for Komdi Rassa (gravy) :

  • Chicken – 1 kg – cut into medium or small pieces.  Cleaned and kept aside.
  • Fresh Coconut – One cup – grated or cut into small piecies.
  • Dry Kashmiri Red Chillis – 8 to 10 pieces.  This chillis are not too hot but has deep red colour in powder form.
  • Ginger – One inch – chopped into small pieces.
  • Garlic – 12 to 15 cloves – chopped into small pieces.
  • Onion – 4 medium size – chopped into small pieces.
  • Black pepper – 8.
  • Cinnamon – 1 inch stick.
  • Mace – 1.
  • Cummin seeds – 1 tbs.
  • Cloves – 6.
  • Poppy seeds – 1 tsp.
  • Star Anise – 2.
  • Green Cardamom – 3 pieces.
  • Black Cardamom – 1 piece.
  • Kokkum (Garcinia Indica) – 6 to 8 piece.
  • Salt to taste.
  • Cooking Oil – 2 tbs.
  • Tumeric powder – 1/4th tsp.
  • Coriander leaves -1 cup – finely chopped.

Method for Komdi Rassa (Gravy):

  • Take a frying pan and heat it up.
  • Dry roast half of the chopped onions till it turns brown.  Keep it aside.
  • Dry roast Coconut, Red chillis, Ginger, Garlic, Black pepper, Cinnamon, Mace, Cummin seeds, Cloves, Poppy seeds, Star Anise, Green and Black Cardamom, Six pieces of Kokkum.  Roast all these ingredients until it turns light brown and aromas released.
  • Keep it aside to cool down.
  • Take a Grinder.  Add all the above roasted ingredients into to grinder.  Add 1 tsp of salt. Add Tumeric powder.  Add one cup of water or as required.  Grind these ingredients into fine paste.  Keep adding water until these are grinded into fine paste.  Remove and keep it aside.
  • Take a deep Kadai or Pan.
  • Add Cooking oil and heat it up.
  • Add 1 tsp of cummin seed and allow it to pop.
  • Add remaining chopped onions and fry it until golden brown.
  • Add Chicken and mix it well.  Cook the chicken on high heat until it is half done.
  • Add grinded mixture into the chicken.  Mix them well.  Cook it for 8 to 10 mimutes on slow or medium heat.  Keep stiring it so the the masalas are blended with the chicken.
  • Add remaining two Kokkum.
  • Close the lid of the kadai and allow it to cook on slow heat for another 5 minutes.
  • Add water to the kadai.  The consistency of the gravy should not be too thick.  It should be semi thick  or thin.  Mix them well.
  • Close the lid of the kadai and allow it to cook until the chicken are completely cooked.  Keep stiring and checking from time to time.  This should take 10 to 12 minutes.
  • Komdi Rassa (Gravy) is ready.
  • Add chopped coriander leaves and mix them well.

Ingredients for Vade:

  • I purchased Half Kg of readymake Vade flour from supermarket which is also good and homemade. You can also do the same or prepare your own Vade flour at home.
  • Cummins – 2 tsp – dry roasted and kept aside.
  • Cooking Oil – Half liter – for deep frying.

Method for Vade:

  • Take a Kadai or deep Utensil.  Add 4 to 5 cups of water and heat it up until it is luke warm.  Add 1 tsp of salt to it.  Turn of the heat.  Mix the salt well.  Note that water should be luke warm only.
  • Take a large mixing bowl.  Add the Vade flour in it.  Add roasted cummins.  Mix it.
  • Slowly (little by little) add luke warm water into the Vade flour and keep mixing it with your fingers and palm.  Keep adding water and keep kneading until it becomes a nice dough like the chappati dough.  Make small balls of about two inch size.
  • Take two plastic sheet of one feet by one feet.  Clean it properly.
  • Keep one plastic sheet on a flat surface.  Add few droplets of water in the middle.
  • Take the Vade dough ball and place it on the first plastic sheet, on the water droplets.  Press the Vade ball gently.
  • Add few more droplets of water on the top of the Vade ball.  Place the second plastic sheet on top of the dough.
  • Press gently and equally from all sides until it becomes flat round in shape of about 5 inch diameter.
  • Take a deep Kadai or Pan for deep frying.  Add cooking oil in it and heat it up.
  • Once the oil is heated up, carefully place the Vade dough (earlier pressed to a flat round shape).  Cooking it from both sides until light brown and puffs up.
  • Serve Komdi Vade hot with a lime wedge.
  • Komdi Vade is ready to eat.
  • Happy Eating.

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