In This article Explained the popular spicy and ghee-roasted chicken dish from the Tulu-speaking regions of coastal Karnataka.
Unlike a standard curry, Urval is a semi-dry dish characterized by its rich red color and aromatic spices.
Ingredients
For the Masala Paste:
Dry Red Chillies: A mix of Guntur (for heat) and Byadagi (for color).
Coriander Seeds: 2 tbsp.
Cumin Seeds (Jeera): 1 tsp.
Fennel Seeds (Saunf): 1/2 tsp.
Black Peppercorns: 1 tsp.
Fenugreek Seeds (Methi): A pinch.
Garlic: 8-10 cloves.
Tamarind: Small marble-sized ball.
For the Chicken & Tempering:
Chicken: 500g, cut into small pieces.
Ghee (Clarified Butter): 3-4 tbsp (essential for the authentic taste).
Onions: 2 medium, finely sliced.
Curry Leaves: 2 sprigs.
Green Chillies: 3-4, slit.
Turmeric Powder: 1/2 tsp.
Salt: To taste.
Cashew Nuts: A handful (for garnish and crunch).
Preparation Steps
1. Roasting the Spices
The process begins by dry-roasting the red chillies, coriander seeds, cumin, fennel, peppercorns, and methi seeds until they become fragrant. Be careful not to burn them.
2. Grinding the Masala
Once cooled, grind the roasted spices with garlic and tamarind using a little water to form a smooth, thick red paste.
3. Sautéing
In a heavy-bottomed pan or kadai, heat the ghee. Add the cashew nuts and fry until golden brown, then set them aside. In the same ghee, add curry leaves and slit green chillies. Add the sliced onions and sauté until they turn translucent and slightly golden.
4. Cooking the Chicken
Add the chicken pieces to the pan along with turmeric and salt. Mix well, cover, and let the chicken cook in its own juices on a medium flame until it is about 80% done.
5. The “Uruval” (Roasting) Process
Add the prepared red masala paste to the chicken. This is the crucial stage where the chicken is “roasted” (Uruval) with the masala. Cook uncovered, stirring occasionally, until the moisture evaporates and the ghee starts to separate from the masala, coating the chicken pieces thickly.
6. Finishing Touches
Once the dish is dry and the chicken is fully cooked and tender, garnish with the fried cashew nuts and additional fresh curry leaves.
Key Tips
Ghee is Key: Do not substitute ghee with oil if you want the authentic Mangalorean flavor.
Red Chillies: Using Byadagi chillies ensures a vibrant red color without making the dish mouth-searingly spicy.
Texture: The final dish should be dry/semi-dry, making it perfect as a starter or a side dish with Neer Dosa or Ghee Rice.
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