Kombdi Rassa is a Maharashtrian dish cooked in a rustic way along with few rustic masalas in it. Kombdi is Chicken and Rassa is thin gravy in Marathi. Cook and enjoy this dist at home.
- Chicken with bones – 1 kg – cleaned and chopped in 1 X 1 inch pieces.
- Dry whole masalas : Jeera (Cummin) seeds – 1 tbs; Black Pepper – 1 tsp; Bay leaves – 2 small size; Dry Red Chillies – 6 medium sized; Corriander seeds – 1 tbs; Cinnamon Stick – 2 inch; Mace leave – One; Clove (Lawang) – 4 pieces; Green Cardamon – 2 pieces; Black Cardamon – One piece; White Seasame (Til) seeds – 1 tbs.
- Dried Coconut (Khopra) – Grated finely – 4 tbs.
- Ginger – finely chopped – 1 tbs.
- Garlic – finely chopped – 1 tbs.
- Fresh Coriander leaves – finely chopped – One small cup.
- Kokum (Garcinia Indica) – 6 Pieces soaked in luke warm water.
- Onion – 2 large – finely chopped.
- Green Chillies – 2 pieces – finely chopped.
- Cooking Oil – 3 tbs.
- Tumeric powder – Half tsp.
- Salt to taste.
- Take a deep Pan or Kadai and add 2 tbs of cooking oil. Heat it up.
- Add all the dry whole masalas into the hot oil and fry them for about two minutes.
- After two minutes add dried grated coconut to the masalas and fry it for two to three minutes on high heat.
- Remove this fried masalas from the Kadai and place it on a plate. Donot remove the oil – leave it in Kadai.
- If required, add little cooking oil to the Kadai and heat it up. Add ginger, garlic, green chillies in the same oil and cook it for about two to three minutes on high heat.
- Add chopped onion to the Kadai and fry it along with ginger/garlic/green chilli until the onions turn light brown.
- Turn off the heat and remove this fried onion mixture on a plate.
- Use a mixer grinder and add the fried onion mixture, fried dry whole masalas, chopped fresh coriander, and Kokum (Garcinia Indica) which is soaked in luke warm water.
- Grind this mixtures into a fine paste by adding required quantity of water.
- Take the same Kadai and add remaining cooking oil. Heat it up.
- Once the oil is heated up add the above grinded mixture into the hot oil.
- Stir it well and keep frying for about three minutes on high heat.
- Add tumeric powder, salt to taste, and red chilli powder (Only if you need this dish to be very hot and spicy). If not, then don’t add red chilli powder.
- Stir it well.
- Add chicken into the Kadai along with fried masala.
- Keep stirring the chicken on high heat for four to five minutes.
- Add water (as per required consistency of gravy – rassa required) to the Kadai and mix it well with the chicken on high heat.
- Once you see the water boiling, reduce the heat to medium and cover the Kadai with a lid.
- Allow it to cook for another 12 to 15 minutes, until the chicken is completly cooked.
- Turn off the heat and let the lid be on the Kadai for another ten minutes.
- Remove the Kombdi Rassa in a serving bowl and garnish it with fresh coriander leaves.
- Kombdi Rassa goes well with Bhakri (Jowar or Rice) – that’s how it’s eaten in rural Maharashtra, India. Serve hot along with some fresh lime and sliced onion.
- Happy Eating.