01 02 03 Gheza-e-shiriin: Varadi Komdi /A chicken curry from a Maharashtra - Vidharb Region 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Varadi Komdi /A chicken curry from a Maharashtra - Vidharb Region

 Varadi cuisine belongs to the region of Maharashtra.
Located in the interior of Maharashtra and away from the coastline this region is known as Vidarbh. This region has its own cultural and historical background distinct from rest of Maharashtra.
Courtesy mapsofindia.com

Varadi cuisine is a more on a spicier side. The  dishes prepared here are more exotic and spicy than that of their coastal and southern counterparts.They mainly use besan-gram flour and ground peanuts. Powdered coconut is used more  in their dishes instead of fresh coconut.
 Chicken and mutton are popular in this region as seafood is not easily available. Commonly used spices are black pepper, dry coriander, bay leaves, cardamom, cinnamon and cloves. Each house has different type of masalas. Kala (Black) masala, Thanda (Cold) masala. These masalas are used in various vegetables, meat & poultry and seafood to spike up the recipe.
I was introduced to this regions dishes after my marriage  Initially I had a tough time adjusting to the Chilly factor. It gave me creeps. And still does. 
Varadi Komdi is one of the well known dishes of this region.
 Komdi means Chicken in marathi. I got this recipe from my ma in law. She is a great cook. The use of Chilly powder is too much but again you can adjust it according to your taste. I have.
Love the flavor and the way it is prepared. Completely different  & delicious. 

This recipe serves 3 -4 people

500 gm Chicken
1 tbsp red chilly powder
1/4 tsp turmeric
1 tbsp coriander powder
2-3 slices of onion (Kept aside from masala 1)
1/2 cup oil
1 tbsp salt
2 cups of water
3 tbsp chopped coriander leaves

Masala 1
1 big onion sliced (keep 2 - 3 slices separate)
1tsp oil
5 cloves of garlic
2 inch ginger
1 green chilly
4 -5 sprigs of coriander leaves
Whole garam masala

Masala 2  
1/2  tbsp dry coconut powder
1/4 tsp poppy seeds or  3-4 cashew nuts

Dry roast poppy seed & coconut powder & grind to paste with little water


  1. Masala 1- Heat oil in a nonstick pan. Add sliced onion. Cook on medium flame till it changes color to brown. Keep aside to cool. Grind the cooled onion with ginger,garlic, whole garam masala,green coriander leaves, green chilly to make a paste.
  2. Masala 2- Dry roast coconut & poppy seeds in a pan. Grind into a paste with some water.
  3. Heat oil in a pan. Add the 2-3 pieces of sliced onion. When brown in color add Masala 1. 
  4. Fry for a few minutes stirring continuously till the rawness of ginger garlic smell goes away.
  5. Now add in turmeric,red chilly , coriander powder & salt. Fry again for a few min
  6. Add in Chicken pcs.
  7. Stir the chicken till all the masala is coated on it and oil has started leaving the sides
  8. At this stage add in Masala 2. Stir.
  9. Now add coriander leaves & water.
  10. Cover & cook till chicken is tender.
  11. Keep the gravy thickness according to your taste.
  12. Serve with rice or roti.

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