Tuesday, September 18, 2012

Chicken Pulimunchi and Aapam

Tulunaadu the land of Bunts, Billavas and others is famous for spicy food. Their seafood and nonveg dishes leave one drooling over and craving for more! Chicken Pulimunchi is one such dish that is as popular as their Chicken Sukka and Gasi. Though Aapam is a Kerala specialty, inhabitants of the the coastal areas of Mangalore and Udupi are adept at making excellent aapams. Here is a very good combo meal presented to you as prepared by my wife Meena.
Chicken Pulimunchi

1. Country or Broiler Chicken – 2 Kgs  bird with skin, cut into medium pieces
2. Red Chillies – 30(20 Short and 10 long)
3. Coriander Seeds – 3 Tbsp
4. Jeera – 1 Tsp
5. Methi seeds – 1 Tsp
6. Oama(Ajwain)  - 1/4 Tsp(Optional)
7. Peppercorns – 1 Tsp
8. Cinnamon 1 inch stick and Cloves 4-6
9. Garlic Flakes – 8-10
10. Turmeric Powder – 1 Tsp
11. Tamarind – Gooseberry sized ball
12. Kokum Skin – 4(Optional)
13. Butter – 1 Tbsp
14. Water – 2 Cups
15. Salt – To Taste
16. Onions – 2 Big chopped  
17. Curry Leaves – 2 Sprigs
18. Onion - 1 medium chopped
19. Ghee for frying
Roast ingredients 2-8 with little ghee and grind them to a smooth paste with ingredients 9-11.
In a thick wide mouthed clay pot or a thick bottomed vessel, cook the chicken pieces with the masala and ingredients 12-16 on slow fire till done. If using Country chicken, use pressure cooker and cook for 15-20 mins.
Season with Curry leaves and onion chops in ghee.Serve with Aapams, Chapatis or Idlis.

Raw Rice – 500Gms
Coconut – 1 Grated(Preferably tender)
Half Cooked Rice – ½ Cup
Salt – To taste
Yeast – 1.5 Tsp dissolved in ½ Cup warm water for 1 hr
Coconut or Refined Oil

Wash and soak the raw rice for 6 hrs. Grind with half cooked rice and coconut grating to a fine paste. Add yeast and salt to taste and beat well. Batter should be of dropping consistency. Keep covered with cloth for 8-10 hrs to ferment.
Aapam tava is available in the market. Otherwise use a non-stick shallow kadai.
Heat the kadai and pour one ladleful of the batter. Turn the kadai in a circular motion, so that the batter forms a thin crust on the sides and thick in the centre.
Cover and cook till done. Centre part should be thick and fluffy, and sides should be thin and crisp. Remove and serve hot.
Goes well with Chicken/Mutton/Prawns Curry, Pulimunchi, Vegetable Stew or Kurma.


Govind. said...

This is one of yours Fantastic Preparations Raj Maam....:)
Enjoyed this combination of chic Pulimunchi and Aapam with you ....:)


Anonymous said...

I had this dish at Canara club once. It was good.

maria . K said...

hi, regarding appam- what do you mean by half cooked rice? response awaited - thnks

Rajanikanth Shenoy, Kudpi said...

Maria, half cooked rice is normal steamed rice which is cooked 50%. You can also add leftover steamed rice.

maria . K said...

hi, thanks for ur quick response -
i have one question if u dont mind!
We eat katsamba rice, so is that ok
or does it have to be steamed raw rice.
pl reply.

Rajanikanth Shenoy, Kudpi said...

You can use Katt Sambar rice Maria, but soak it along with raw rice before grinding.

Unknown said...

Hi Kudpi Maam. I made Chicken Pulimunchi on Sunday as some relatives were coming over for dinner. They really enjoyed it. Thanks for the recipe. Will definitely make this again in the future.

Rajanikanth Shenoy, Kudpi said...

Thanks for the feedback, Indu. Be happy.

Laveena said...

Very good recipe, tried it..tasty


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