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Kori Ajadina Recipe

Kori Ajadina is a popular Indian Side Dish
Author :
 
On :
Wednesday, 25 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 500 g - Chicken
  • 15 Dried red chillies
  • 1.5 tbsp (25 g) - Coriander seeds
  • 1 tsp - Jeera (cumin seeds)
  • 1/2 tsp - Methi seeds
  • 1 pinch ajwain (optional)
  • 1/2 tsp - peppercorns
  • Ghee for frying (or 1 tbsp - oil )
  • 10 Garlic flakes
  • 1/2 tsp - Turmeric powder
  • 1.5 tsp - Tamarind paste
  • 50 g (3 tbsp) - coconut, grated
  • 1 big onion, finely sliced
  • 1.5 tsp - Butter
  • 1/4 cup - water
  • 1/2 tsp - salt
  • For seasoning:
  • 1 tsp - Ghee
  • 1 tbsp - onion, finely sliced
  • How to Make Kori Ajadina:

    1. Fry red chillies, coriander seeds, 1/2 tsp cumin seeds, methi seeds, ajwain and peppercorns in a little ghee, then grind them along with 4 garlic flakes, turmeric powder and tamarind paste to a fine paste. Remove the masala and keep aside.
    2. Then grind grated coconut, 6 garlic flakes and 1/2 tsp jeera coarsely without water.
    3. Clean and cut chicken.
    4. Heat oil / ghee in a wide kadai or frying pan. Fry sliced onions till golden in colour. Add chicken, finely ground masala, 1/4 cup water and salt to taste.
    5. Cover with a lid and boil till cooked. Add the ground coconut mixture and keep on a low flame till the curry thickens and becomes fragrant.
    6. Heat 1 tsp ghee in a kadai and add 1 tbsp chopped onion. Fry till dark brown and pour the curry over the seasoning. Serve hot with rice / rotis.
    7. Recipe Courtesy: Niya's World



     

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