Recipe 01: Chicken Sukka Masala
Prep time: 30 minutes Cooking time: 20 minutes Serves: 3-4
Chicken Sukka Masala also known as Kori Sukka/ Kori Ajadina is an extremely popular dish native to Managalore and the Udupi region. This fire, tangy wholesome dry chicken dish is a fan favourite and is best enjoyed with some sannas or piping hot naans or rotis.
Ingredients:
1kg chicken (boneless/curry cut preferred); 1/2-2 tbsp Lily Aunty’s Chicken Sukka Masala (2tbsp if you love extra spicy food); 1-2 tbsp ghee or coconut oil; 2-4 tsp ginger-garlic paste; 2 medium-sized tomatoes, diced; 2 medium-sized onions thinly sliced or made into a paste; 1 sprig curry leaves; ½ tsp mustard seeds; ½ tsp cumin seeds; 1 tsp turmeric powder; 2 tsps chilli powder; 1tbsp lemon juice; half a cup fresh grated coconut; salt to taste
Method:
Marinate the chicken for 20-30 minutes with turmeric, chilli powder or bafat masala, 2 tsp ginger garlic paste, lemon juice and some salt.
For your dish, in a kadhai or saucepan add coconut oil or ghee and heat it on medium-to-high flame. Add mustard seeds and cumin seeds and wait for them to sputter. Add curry leaves and let them sputter for 10 seconds or so. Add onion paste or sliced onions and saute till paste turns thicker and slightly brown or saute till the sliced onions and translucent and nearly browning. Add remaining ginger-garlic paste and saute for 30 seconds. Add Lily Aunty’s Chicken Sukka Masala and saute for 30-40 seconds or till the oil starts separating from the masala. At this stage if the masala is sticking to the bottom of the pan, add very little water and scrape the masala from the bottom. Add tomatoes and cook them nicely for 1-2 minutes till they become soft and mushy. It is important that the tomatoes are completely mushed and not hard. Add the marinated chicken and mix it well, add a little water to help cook this dish and to ensure the pan doesn’t burn down the masala and masala if too dry. Cook it on medium-to-low flame for 15 minutes. Stir the mixture occasionally to see if the masala or chicken isn’t sticking to the bottom of the pan or burning. Add a little water if need be. After 15 minutes, add the grated coconut and mix it well and let the dish cook for another 5-7 minutes. Serve the chicken piping hot with neer dosa, sannas, pav, naan or rotis!
Recipe 02: Mutton Sukka Masala
Prep time: 30 minutes Cooking time: 50 minutes Serves: 3-4
Ingredients:
1kg mutton (boneless/curry cut preferred); 1/2-2 tbsp Lily Aunty’s Chicken Sukka Masala (2tbsp if you love extra spicy food); 1-2 tbsp ghee or coconut oil; 2-4 tsp ginger-garlic paste; 2 medium-sized tomatoes, diced; 2 medium-sized onions thinly sliced or made into a paste; 1 sprig curry leaves; ½ tsp mustard seeds; ½ tsp cumin seeds; 1 tsp turmeric powder; 2 tsps chilli powder; 1tbsp lemon juice; half a cup fresh grated coconut; salt to taste
Method:
Wash the mutton thoroughly. Drain all water and marinate it with turmeric powder, chilli powder, lemon juice, 2 tsp ginger-garlic paste and salt and keep it aside for 30 minutes.
In a pressure cooker, heat 1 tbsp ghee or oil and add onion paste and mix well till it thickens. Add remaining ginger-garlic paste and mix well. Add Lily Aunty’s Chicken Sukka Masala and cook till oil separates from the mixture. Add diced tomatoes and cook till tomatoes are soft and mushy. Add the marinated mutton with half a cup water bring the mixture to a boil and cook the meat upto 4 whistles on medium flame and lower the flame and let the mutton cook for another 5-7 minutes. Run the shut pressure cooker under running water for 2 minutes and carefully open the pressure cooker and add the grated coconut and cook this mixture for 10 minutes. In a small pan, heat remaining ghee/oil and add mustard seeds and cumin seeds till they pop and the sprig of curry leaves cackle. Pour this tadka on top of the cooked mutton and serve piping hot with neer dosa, sannas, pav or rotis.
Recipe 03: Egg Sukka Masala
Prep time: 10 minutes Cooking time: 15 minutes Serves: 3-4
Ingredients:
4-6 eggs (hardboiled and slit in half); 1/2-2 tbsp Lily Aunty’s Chicken Sukka Masala (2tbsp if you love extra spicy food); 1-2 tbsp ghee or coconut oil; 2-4 tsp ginger-garlic paste; 2 medium-sized tomatoes, diced; 2 medium-sized onions thinly sliced or made into a paste; 1 sprig curry leaves; ½ tsp mustard seeds; ½ tsp cumin seeds; half a cup fresh grated coconut; salt to taste
Method:
For your dish, in a kadhai or saucepan add coconut oil or ghee and heat it on medium-to-high flame. Add mustard seeds and cumin seeds and wait for them to sputter. Add curry leaves and let them sputter for 10 seconds or so. Add onion paste or sliced onions and saute till paste turns thicker and slightly brown or saute till the sliced onions and translucent and nearly browning. Add remaining ginger-garlic paste and saute for 30 seconds. Add Lily Aunty’s Chicken Sukka Masala and saute for 30-40 seconds or till the oil starts separating from the masala. Add tomatoes and cook them nicely for 1-2 minutes till they become soft and mushy. Add the slit hardboiled eggs and mix it well. Cook the mixture on low to medium flame for 5 minutes. Add the grated coconut and mix it well and let the dish cook for another 2-3 minutes. Serve the egg sukka masala piping hot with neer dosa, sannas, pav, naan or rotis!
For your benefit, this leaflet has some recipes to get you started on your journey of preparing a wholesome family meal, and enjoying your weekdays and weekends without the hassle of elaborate prep.
PS: Please note, the instructions on amount of spice to be used is basis what we use in our kitchen, if you don’t eat spicy food please reduce the spice instructions by half or less than to make it palatable for you and your family.