Pulimunchi is a classic Mangalorean dish where “Puli” stands for tamarind (tangy) and “Munchi” stands for chili (spicy).
Ingredients List
The Main Protein
Chicken: 750g to 1kg (cut into medium pieces, preferably with skin removed).
For the Masala (Dry Roast & Grind)
Dry Red Chilies: A mix of Guntur (for heat) and Byadgi (for color) — approximately 20-25 pieces.
Coriander Seeds: 2 tablespoons.
Cumin Seeds (Jeera): 1 teaspoon.
Black Peppercorns: 1/2 to 1 teaspoon.
Mustard Seeds: 1/4 teaspoon.
Fenugreek Seeds (Methi): A small pinch.
Turmeric Powder: 1/2 teaspoon.
Tamarind: A large lemon-sized ball (soaked in water).
Whole Spices (Garam Masala): Cloves, Cinnamon, Star Anise, and Cardamom.
For Sautéing
Onions: 2 medium, finely chopped.
Tomato: 1 medium, chopped.
Coconut Oil: For authentic flavor.
Salt: To taste.
Curry Leaves: 1-2 sprigs.
Step-by-Step Instructions
1. Preparing the Masala
Dry roast the coriander seeds, cumin, mustard, methi, peppercorns, and red chilies until fragrant.
Add the whole garam masala (cinnamon, cloves, etc.) to the roast.
Once cooled, grind these spices in a mixer jar along with the soaked tamarind and turmeric powder.
Add a little water to create a smooth, thick, and fine paste.
2. Tempering and Sautéing
Heat coconut oil in a heavy-bottomed pan or kadai.
Add mustard seeds and let them splutter, then add curry leaves.
Add the chopped onions and sauté until they turn translucent and slightly golden.
Add the chopped tomato and cook until it becomes soft and mushy.
3. Cooking the Chicken
Add the cleaned chicken pieces to the sautéed onions and tomatoes.
Mix well and let the chicken cook in its own juices for a few minutes.
Add the ground masala paste to the pan. Use a little water to rinse the mixer jar and add that as well.
Add salt to taste.
4. Simmering
Mix everything thoroughly so the masala coats the chicken evenly.
Cover the pan and cook on medium heat until the chicken is tender and the gravy thickens to your desired consistency (traditionally it is kept quite dry).
Serving Suggestions
Chicken Pulimunchi is best served with:
Neer Dosa: The thin, lacy crepes perfectly balance the spicy gravy.
Boiled Rice: A staple in Mangalorean households.
Kori Rotti: Crispy dry wafers made of rice.
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