Garelu and Chicken Curry

Method

1. 1

   Soak the urad dal for at least 2 hours but no more than 3 hours. Drain the urad dal and blend it in a mixie along with ginger, in batches, making sure the previous batch is fully blended before adding more. Add water bit by bit to ensure a smooth batter is formed.

   Urad Dal (whole)Ginger

2. 2

   Add the rest of the ingredients into the batter and mix to form a cohesive batter.

   Coriander LeavesOnionGreen ChilliSaltCumin

3. 3

   To shape the garelu, take a banana leaf and wet it with a little water. Wet your hands, take a small portion of batter, and place it in the centre of the banana leaf. Gently flatten it into a disc and poke a hole in the centre. Take the leaf in your hand and slowly peel it away from the formed garelu.

4. 4

   The garelu should easily slide off your hand at this point. Slide it into the hot oil and deep fry for 3 minutes on each side. The end result should be deeply golden brown and crispy.

   Sunflower Oil

5. 5

   To make the chicken curry, heat oil in a kadai. Once hot, add the whole spices. Toast them for 1 minute on a medium heat.

   Sunflower OilCinnamonStar AniseClovesGreen Cardamom

6. 6

   Once they are fragrant, add the onions, salt and green chilli to the kadai and saute on a medium high heat for 6 - 7 minutes or until they start to turn lightly golden.

   Green ChilliOnionSalt

7. 7

   Then add the ginger garlic paste and cook it until the raw smell disappears. Add the chicken and mix to combine it well.

   Chicken Curry CutGinger Garlic Paste

8. 8

   Add the powdered spices and cook on a medium high heat for 3-4 minutes.

   Red Chilli PowderTurmeric PowderCoriander PowderCumin PowderSalt

9. 9

   Once the chicken starts to stick to the bottom of the pan, add the water and scrape the bottom of the pan. Simmer and cook the chicken for 8-10 minutes. The gravy should have significantly thickened and the chicken should be cooked. Garnish with the coriander leaves and serve hot with the Garelu.

   WaterCoriander Leaves