Koli Saaru with Hithkavare Bele by Nisha Baliga Shenoy

Ragi Mudde tastes good with Koli Saaru. Added hithkavare bele(Avare Kaalu without skin) tastes too good with Ragi Mudde. Nonvegetarians can also make mutton saaru with the same recipe but mutton needs pressure cooking, unlike chichen. Vegetarians may use the recipe to make hitkavare saaru.
A step by step picture story has been posted here to show how to make hithavare bele.

Koli Saaru with Hithkavare bele on Ragi Mudde

Ingredients:
1. Chicken - 1 Kg cut into small pieces
2. Avare Kaalu (Without skin) - 1 Cup
3. Onion - 1 chopped, 1 sliced
4. Mint leaves - A handful chopped
5. Cardamom - 1
6. Poppy seeds(Khus Khus) - 1 Tsp
7. Cloves - 3
8. Cinnamon - 1" stick(2 pieces)
9. Green Chillies - 7-8
10. Coconut - 1/2 Grated
11. Putani(Hurikadle, Puffed Chana Daal) - A fistful
12. Turmeric powder - 1/2 Tsp
13. Coriander powder - 2 Tsp
14. Chilli powder - 2 Tsp
15. Ginger - 2 Inch piece
16. Garlic - 12 Cloves
17. Madras Tomatoes(Sour variety) - 2-4
18. Coriander leaves - A small bunch chopped
19. Oil/Ghee - 1 Tbsp

How to make Hithkavare Bele

Method:
Fry khuskhus, 1" cinnamon stick, cloves, 1 sliced onion and green chillies with little oil or ghee and grind along with ingredients 10-18 to a smooth paste.
In a Thick bottomed vessel, heat oil or ghee and add 1 chopped onion, 1" cinnamon stick, 1 cardamom and fry for a while.
Add chopped mint leaves and the avare kaalu without skin.
Fry till raw smell disappears.
Meanwhile boil some water say about 2 cups in a vessel and keep aside.
To the fried ones add the cleaned chicken and just toss for a while, add the boiled water and cook for almost 3/4 done, then add salt.
Add the masala paste to the cooked chicken and avare kaalu.
check for salt n spices.
The gravy should not be too thick nor too thin. It must be medium.
Mix well and bring this to a Boil and cook for 2- 5 minutes.
Pour this saaru over the ragi mudde and serve hot. You can also have this with chapathis or rice.