Monday, August 05, 2013

Uthapa Aunty’s Coorgi Murgi

Mrs Uthapa was my mother figure during my short life in Bangalore. She lived in the apartment next door and worked in a bank. She wore neatly pleated cotton sarees, and fresh Mallige (jasmine) flowers braided in her wet hair. She rode a Kinetic Honda to work at the State Bank of India.

“Aunty”, as you’d address any elderly lady in urban India, soon became quite friendly with me, and would even discuss things like her two sons’ careers and higher education with me. We would also exchange bowlfuls of freshly cooked food. I would give her a taste of my North Indian cooking fare, while she mesmerized me with her Pandi Curry and sometimes this Coorgi Chicken Curry.

The only thing I did not like was when she came with Bevu Bella (Neem and jaggery) during Ugadi. The neem from her hands brought out my extreme dislike of bitter. But she put a gun to my head and made me eat it and pretend I enjoyed it! My Mama would have been so pleased, because never in her life has she been able to make me eat neem-begun.

Anyway, here is how I made Uthapa Aunty’s Coorgi Murgi.


Ingredients for Uthapa Aunty’s Coorgi Murgi are:

1 chicken, cut into curry pieces
1 large red onion, finely chopped
1 four inch piece of fresh ginger
6-7 tablespoons of freshly grated coconut (I used the frozen variety, Deep brand)
5-6 green chilies (Aunty’s recipe does not have them, but I do add them)
2 tablespoons tamarind extract
Handful of coriander, leaves and stems
5-6 cloves
2 pieces of cinnamon
1 teaspoon turmeric
1 tablespoon coriander powder
1 tablespoon black pepper powder
Cooking oil

Start by heating the oil in a pressure pan. Add the chopped onions and sauté till they are lightly browned. Add the chicken pieces. Make sure there is no moisture in the chicken. Mix well and cover and cook till the chicken has turned brown.

Meanwhile, finely grind the cloves and cinnamon. You could use whole coriander seeds and dry grind them with the cloves and cinnamon. But I used store-bought coriander powder instead.

Add the powdered cloves, cinnamon, coriander, turmeric and black pepper powder to the chicken and coat the pieces well. Season with salt. Cover and cook for 5-6 minutes on low heat.

Now wet grind together the ginger, fresh coriander, and green chilies. Add this mixture to the chicken and cook for 5-6 minutes, covered. Add enough water to cover the chicken and spices. Cook till done, or you see oil releasing from the chicken and bubbling on the sides. Add the grated coconut now. And mix well. Let it bubble with the chicken for about 5-7 minutes. The coconut adds natural sweetness to the dish and thickens the curry.

Finish the Coorgi Murgi by adding the tamarind extract. Do a taste test and add more salt if needed. Serve with plain rice or with appams. And think how wonderful your life is to be getting your hands to such recipes which are family specials from faraway Bangalore. Thank you, Uthapa Aunty.



smmashers said...

Will definitely try this!!

Hamaree Rasoi said...

You were blessed to find such an adorable lady as a neighbour. The Coorgi dish that yo have posted is a visual testament to this. Great pics of the chicken curry.

Justagirl fromaamchimumbai said...

Oh the Chicken looks really delicious. Will bookmark this.

Shweta Sharma said...
This comment has been removed by the author.
Black said...

Hey Pree,

Simply delicious Blog, But for someone who is trying to lose weight and loves food at the time its a dark pith.

I simply love food, but as I am trying to lose weight I am right now on a no CARB diet. Its a good way to lose weight without staying hungry. And it turn out I can live without rice and wheat and oil. I have some recipes which I love to share with you so that foodies like me can enjoy some low carb healthy and yet yummy food.

FISH in white "Cream"sauce.

200 grams of any fish fillet (I prefer Salmon).
2 Tablespoon low fat cream (I know its a diet recipe but two tablespoon cream as less then 4 gram of carbohydrates and if you are not on diet then add as much cream as you like and also you can add corn starch).
1 Tablespoon fresh parsley
1 Branch of fresh Rosemerry
0.5 tablepoon Thymine
salt and pepper to taste.
0.5 tablespoon of spicy chilli flakes
1 large onion chopped
3 pods of garlic
100 grams steamed mixed vegetables like peas, carrot , cauliflower etc
100 grams of button mushroom (I use different mushroom mix).
AND any salad u like,

First flavour the fish with salt and pepper, and half of parsley and grill it in olive oil till its cooked perfectly.

In a pan, saute onions and garlic in little olive oil till they start changing colour. Add rose merry, thyme, chilli flakes, parsley. Add mushroom and finely chopped vegetables and chopped mushrooms Give it a quick steer. Add cream again steer and add water as much as needed .Add salt and pepper and cook for till mushrooms are done.

On a plate add any salad u like (I prefer Rocula and cheery tomatoes but sky is the limit add what ever u want ).

PUt the fish fillet on top of salat. Pour the sauce and its done.

I know the sause in this recipe is bit liqidy but hey I am trying to loose weight. But if u dont problem with fat or carbohydrate use cream and cornstarch its give such a lovely thick delicious sauce. Also u have to experiment with the sauce. I have made this Sauce with Indian spices like Javntri, nutmeg, Eliachi and cinnamon instead of European spice and its amazing. the combination of garlic onions and cream is heavenly.

I hope u try this recipes and try to put on ur blog. If u like it then I would help u with more low crab recipes.

And I love your recipes speically the Roast Raan.... carry on with the good work.

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Indrajit Mukherjee said...

I had tried one of your Biryani recipes long time back. Now I am looking for the recipe of chicken malai kabab that I can make in the oven (preferably in the same way as dum-biryani in order to retain the moisture).

sachin desai said...

I love non-veg food recipes.specially chicken recipes presented stuff is new for i will sure about it.

Anisha said...

Hey Pree the pics are too good. making me drool.

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Christian Simple said...

Its so delicious same as with our chicken adobo and I love it.

Thanks for sharing your recipe. Be a personal chef in austin tx now!!

Elaina Mishu said...

great blog! i'll be using it as inspiration for mine!

bryan ureta said...

All of the food looks delicious i hope i can taste it 1 by 1. Best Dallas Fort Worth Cold Laser

Jewel Megs said...

this Uthapa Aunty’s Coorgi Murgi makes me hungry, thanks for the recipe I might try this one.

audreey taylor said...

Thanks for new recipe :) i will cook this for the dinner :) Best Seattle SEO site info

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Bryan Ureta said...

One of ma favorites.... Thanks for hosting this post. we recommend Westport Fishing Halibut

nikki boyles said...

I already tasted Uthapa Aunty’s Coorgi Murgi and for me this dishes is so great!. Austin Maid Service Reliable Dependable

Jancy J said...

Awesome recipe, Glad my husband who only loves kerala food really enjoyed this one...Super delicious. Thanks Pree.... I came into the site searching recipe for the pressure cooke chicken you posted this monday :) Hope you share that too!!

asor said...

Pandi Curry and sometimes this Coorgi Chicken Curry.

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asor said...

never in her life has she been able to make me eat neem-begun.

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Gary McFaddin said...

Just copied the recipe. And i was just wondering what it taste like?

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