Friday, October 23, 2015


Mysore koli saru

Mysore Koli Saaru is a dish high on spices and chilly with some coconut and poppy seeds, tastes really fabulous.I otherwise call this red chicken curry for its brilliant red gravy.Chicken curry is well flavoured with spices.It can be prepared very easily.It is specially served with "Ragi mudde" a traditional a staple food of Mysore. If you love spicy dishes, you should definitely give this a try, here is Mysore Koli Saaru Recipe.

Mysore koli saru

Ingredients (serves 5-6 People)
  1. 1 kg-Chicken (Curry cut)
  2. Turmeric powder
  3. Salt to taste
  4. 2tbsp ghee

For the Masala: 
  1. 3 tbsp-Poppy seeds (khus khus)
  2. 2 cups-freshly grated coconut 
  3. 1tbsp-Roasted gram/putane
  4. 3-4 Green cardaomon
  5. 10-Cloves
  6. 2(1inch) pieces -Cinnamon
  7. 10-Black pepper corns
  8. 2-Onion,sliced
  9. 10 Garlic cloves
  10. 2 tbsp Dhania powder – 
  11. 1tbsp Red chilli powder – 
  12. Salt to taste
  13. 1tbsp Ghee/clarified butter
  • Marinate the chicken with salt and turmeric powder for about 30-50 mins.
  • Add 1tbsp ghee to a pan and roast sliced onion,garlic  poppy seeds, black pepper corn, cloves, cinnamon and green cardamom on a low flame till onion turns to light brown in colour.Once done take it on to a plate.
  • In the Same fan add  the grated coconut and fry till lightly brown. Remove coconut and add them to the blender along with roasted dry spices and grind into a smooth paste with 2-3 cups of water.
  • Add the remaining Ghee in a kadai,add marinated chicken and saute for 5 minutes.
  • Add the ground masala, dhania powder, red chilli powder and salt and fry for about 2 min,cover and cook till it is done.
  • Garnish with dhania leaves, if you like.
  • Serve hot with rice or ragi mudde