Vada Kombda Recipe

 
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Vada Kombda
  • Chef: Chef Sibabrat Sahu, Usha Kiran Palace, Gwalior
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

A tantalizing masala rich chicken curry served with vadas.

Ingredients of Vada Kombda

  • 4-5 pieces vada
  • For Kombda Curry:
  • 300 gm chicken
  • 3 Tbsp ginger-garlic paste
  • 1/4 cup boiled onion paste
  • 1/4 cup tomato puree
  • 2 Tbsp roasted sesame and poppy seeds paste
  • 3 Tbsp desiccated coconut
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric
  • 1/2 coriander powder
  • 2 tsp kala masala
  • Salt to taste
  • Oil to shallow fry
  • For Kala Masala :
  • 2 tsp cloves
  • 4-5 green cardamoms
  • 2-3 black cardamoms
  • 2 tsp cumin
  • 1 tsp royal cumin
  • 3-4 cinnamon sticks
  • 4-5 bay leaves
  • 1 Tbsp whole black pepper
  • 1-2 nutmeg
  • 2 tsp mace
  • 3 Tbsp coriander
  • 4-5 red chillies
  • 4-5 star anise
  • 25 gm stone flower oil to shallow fry

How to Make Vada Kombda

  • For the Kala Masala:
  • 1.Saute all the ingredients till they change color. Cool and grind to a fine powder.
  • For the Curry:
  • 1.Heat oil in a pan and saute ginger-garlic paste till it turns brown.
  • 2.Add boiled onion paste and cook for 10 minutes.
  • 3.Now add tomato puree and cook for 5 min, stirring constantly.
  • 4.Add poppy-sesame paste and cook for some time.
  • 5.Add seasoning and mix well.
  • 6.Now add chicken and cook till it is tender. Add a little water to form curry.
  • 7.Add kala masala and grated coconut and cook till the gravy becomes thick.
  • To serve:
  • 1.Place the vada in the dish and spread kombda curry on top.
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