Each region in India has some of their own dishes, using local ingredients. Coconut, for example, is widely used in preparations in South India; Mysore being one of the most well-known cities in the South also uses it in many preparations. Mysore Koli Saaru is one such dish, a preparation of chicken (koli referring to this in the local language). A dish high on spices and chilly with some coconut and poppy seeds, tastes really fabulous and can go well with most Indian breads, in fact I would suggest trying it out with dosa as well. The dish comes out really appealing red in color. If you love spicy dishes, you should definitely give this a try, here is Mysore Koli Saaru Recipe.
Ingredients (serves 4 to 6)
- Oil – 4 tbsp
- Poppy seeds (khus khus) – 3 tbsp
- Dry red chillies – 3 to 4
- Black pepper corns – 3 to 4
- Laung – 2 to 3
- Cinnamon – 1 inch piece
- Fresh coconut – 1 cup (chopped)
- Onion – 1 & 1/2 cup (sliced)
- Ginger – 1 inch piece (chopped)
- Garlic – 5 to 6 cloves
- Tomato – 1/4 cup (chopped)
- Dhania powder – 2 tbsp
- Red chilli powder – 1 tsp
- Salt to taste
- Chicken – 800 gms to 1 kg (curry cut)
How to make Mysore Koli Saaru
Preparation time: 15 min.
Cooking time: 1 hour 15 min.
- Dry roast poppy seeds, black pepper corn, laung, cinnamon and dry red chillies. Add it to the blender and keep aside.
- Heat oil in a kadhai and fry the coconut pieces till lightly brown. Remove coconut pieces, add them to the blender and keep aside.
- Fry onion, ginger and garlic in the oil till brown. Remove from oil and add it to the blender.
- Blend all the mixture with tomato and little water into a smooth paste.
- Add the paste to the oil in kadhai, add dhania powder, red chilli powder and salt and fry for about 2 min.
- Add chicken, cover and cook till it is done.
- Garnish with dhania leaves, if you like.
- Serve hot.
