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
Salt

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.

Kalyani’s Mint and Tamarind Chutney

Kalyani and I have known each other for a very, very long time. She was that protector everybody needs. Especially if you have nosy siblings who go about snooping in your precious secret diary!

She is someone I can call any time of the day or night and pour my heart out. Most times she’d listen patiently. But there have been times she has hung up on me. Times I have been completely out of line with her. And I hang my head in shame for that.

But I know, she forgives. But never forgets. So every time she gets a chance, she reminds me that I have a daughter too!

That’s my Mother. Kalyani. Whose recipes I share here. The do-gooder. The pillar of strength for our family. She is just like this chutney – smooth with things around her, sweet and a mix of tang when it comes to handling people. And the memory of her mint-like freshness. Especially when she came out of the shower smelling like Pears soap. I use Pears too, especially when I miss my Mother. It makes me smell like her. Feel like her.

Okay, coming back to this Mint and Tamarind Chutney which was part of our meals during many summer days.

Its important you use the ingredients mentioned, and NOT substitute jaggery/gur with sugar or tamarind with lemon juice. That will make it an altogether different chutney. And you know how unkind I am to people who tamper with a good recipe!

Ingredients for Kalyani’s Mint and Tamarind Chutney are:

250 grams bunch of fresh mint, leaves torn, stems discarded (use the stems to plant in moist soil for new leaves to sprout)
Handful of green chillies (the real hot ones)
100 grams good-quality jaggery/gur
2 heaped tablespoons tamarind pulp (I use from the jar available in desi grocery stores)
Salt

In a blender add the mint leaves, green chillies, jaggery, tamarind pulp and salt. Give it a whizz, add very little water to get a smooth chutney consistency. Give it a taste test and add jaggery or tamarind or salt if needed.

This chutney will be dark in color, almost like a dark knight coming to kiss your soft face. And the taste will be a burst of mint (of course!) and sweet and sour. With adequate heat. We have the Mint and Tamarind Chutney with Kebabs or Pakoras. Its awesome with some dal-chawal too.

This is how I made an instant beef kebab to go with this chutney.

Mix together some minced red onion, chopped mint and coriander leaves, freshly grated grated ginger, chopped green chillies to the lean ground beef. Season with salt and freshly cracked black pepper, pound well and keep for 10 minutes.

Make small balls with the meat mixture, flatten as patties and shallow fry in olive oil for about four minutes on each side.

Serve hot with my Mum’s Mint and Tamarind Chutney.

You can store this chutney in a clean, glass jar in the fridge for up to a week.

Amala Sen’s Bitter Gourd Side with Mustard, Garlic and Tamarind

Every cook needs aunts and great aunts to pass down their recipes. And cooks who Blog have an extended family who are also happy to pass down their family recipes.

Amala Sen is Sumana Mashi’s Kakima (Aunt) whose signature bitter gourd side was the star of many meals.

Its a simple bitter gourd-potato sauté but with some unusual ingredients for karela. Since Sumana Mashi took the pain to type out the recipe, and make my work simple, I will just go ahead and do something that I don’t usually do on PreeOccupied – use the Ctrl C-Ctrl V keys.

Amala Sen's (my aunt) Karela recipe: Since she never really provided any measures, here I go.

• Two large or four medium karela, cut in crescents, washed and rubbed with salt and turmeric
• You'll need also enough similarly sliced potatoes to make about 2/3 of the karela amount
• In karahi/pan heat 3tbsps oil (I use olive, she did mustard) and pop 1 tsp or so 'panch phoron seeds' i.e. mustard, methi, kalonji, fennel. Jeera (in some kitchens, randhuni/celery seeds).
• Add karela slices and fry for 5 minutes so all pieces seem lightly browned. Now add the potatoes, stir fry for another 5 minutes.
• Sprinkle salt for the whole amount and a 1/2 tsp or so more of turmeric.
• Cover and cook on medium heat as usual. Meanwhile in a small blender jar or coffee grinder crush fine 2 tbsp mustard seed. (if it's wet ground always add a pinch of salt and a small piece of green chili to stop the acridness) I always check dry ground stuff by taking and pinch of it and adding a few drop of water--is it smooth or rough at this stage?
• Back to 'karela'--also crush in pestle 4 cloves of garlic and have some freshly ground black pepper handy.
  Check to see if karela is cooking in its own moisture--best not to add water which dilutes taste. If its too dry add a sprinkle of water.
• When karela and potatoes are cooked, make a well in the centre of karahi pushing veggies up the side, turn up the heat a few notches and when the well-bottom has no moisture add 2-3 tbsps of mustard oil.
• Bring oil to smoking point, add the crushed garlic cloves and brown slightly before mixing it all.
• Now add the mustard paste, ground black pepper and stir around.
• For the final touch you need about 2tbsps of thick tamarind paste thinned out with a bit of warm water.
• Mix this all in gently, taking care not to break karela pieces. The result should be on the dry side--a happy combo of bitter, tangy, garlicky, tartish tastes spiked by the pepper and mustard oil. You can eat this with rice or chapatis. All I did was follow Sumana Mashi’s instructions and out came a tangy, garlicky, delectably good Bitter Gourd side, which we had with Rice and Sambar.

Thank you, Sumana Mashi.

Other bitter gourd recipes from PreeOccupied are here.