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Coorg on a plate.... Koli Nallamallu Fry (Coorgi Chicken)

I have always wanted to visit Coorg and so I thought for now it could be served it on my plate.It's simple yet flavours are distinct and the dish was perfectly balanced. Taken from 'Dakshina- cuisine from Indias's South.


1 no. chicken cut into pieces

1 tsp white vinegar

1/4 cup oil

1 no. large onion , sliced


For the Green masala paste

1/4 tsp red chilli powder

8 nos. green chillies

1 no.medium bunch coriander

1 no. small onion

2 tsp black peppercorns

9 pods of garlic

1 no. 2 cm ginger

1/4 tsp turmeric

To Prepare :

  1. Heat oil in a pan and saute the onions.

  2. Add the chicken , 1 cup of water and salt and cook till tender.

  3. Grind together the ingredients for the green masala and add to the chicken.

  4. Let the masala cook with the chicken till the moisture has evaporated.

  5. Add a tsp of white vinegar or juice of 1 lime and continue to cook till its absorbed and oil starts to come to the surface.

  6. The chicken will start to attain a blackish brown colour .

  7. Remove from the heat and serve with ghee rice, Nei Kool .

I served it on top of my favourite Sprouted Moong daal Jowar Pesarattu .

Nei Kool, is ghee rice made from Sannakki Rice , which grows in abundance in the fertile valleys of Coorg . Sannakki is a fragrant variety of rice considered to be superior to Basmati of the North. At harvest time , Sannnaki paddy fields exude the delicious fragrance of melting ghee. It is thus cooked in ghee and garnished with raisins and nuts.


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