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

Ingredients:

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

Method:

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.

Aapam

Ingredients:

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

Method:

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.