If you’ve ever visited the coastal parts of Karnataka or have roots there, chances are you’ve heard of — or been lucky enough to taste — Chicken Pulimunchi. This dish is all about bold flavors and home-style comfort. The name says it all: puli means sour, and munchi means spicy — and that’s exactly what this dish delivers.
Cooked with tender chicken pieces, lots of tamarind for that signature tang, and a freshly ground spice mix that includes red chillies, cumin, fenugreek, and coriander, this curry is rich, fiery, and satisfying. The coconut in the masala adds a creamy touch, bringing everything together beautifully.
What makes Chicken Pulimunchi special is how it smells while cooking — that mix of roasted spices and tamarind is enough to make anyone hungry. Serve it hot with rice, neer dosa, or chapati, and you’ve got a plate full of coastal magic.
This is the kind of recipe that reminds you of family kitchens, Sunday lunches, and coastal home-cooked love. Whether you’re from Karnataka or just love exploring new flavors, Chicken Pulimunchi is a must-try.
Ingredients
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Chicken Pulimunchi Ingredients:
- 5-10 Dry Red Chillies
- 1 TSP Coriander Seeds
- 1/2 TSP Fenugreek Seeds
- 1/2 TSP Cumin Seeds
- 1/2 TSP Ajwain Seeds
- Clove Garlic
- 1 Piece of Tamarind
- 2 Piece Kokum
- 500Gmb Chicken
- 1/2 TSP Turmeric Powder
- Salt as per your taste
- 1 TSP Coking Oil
- 2 Spring Curry Leaves (add more as per your taste)
Instructions
Now Let’checkout out how to make a delicious and full of flavor Chicken Pulimunchi Recipe:
Take all the masala and spices ready to fry.
Now, take a pan, add the masala, and put it on medium flame and mix it well. (without adding the oil).
Till then, soak the tamarind in water and keep it aside.
Toast the Masala until you get the aromas of the spices, then off the flame and let it cool.
Now transfer all the spices from the pan to the mixer and add kokum, tamarind, garlic, and 1/2 cup of water.
Grind them well and make a fine paste of them (The Thickness of the masala depends on your requirement; add more water if you want a thin paste).
Heat the oil in the deep pan and add the chicken pieces, and fry them for a couple of minutes.
Add the paste(that you prepared) and with that add turmeric and salt.
Add 1.5 cups of water, mix them well, and now put the stove on medium flame.
side by side, take another pan, but with oil and fry/temper the curry leaves.
Add the tempered curry leaves into the curry pot, mix them well for 5-10 minutes, and keep stirring the curry.
Now keep cooking until to get your desired consistency.
Your flavorful Chicken Pulimunchi is ready to serve.
Notes
Pro Tip:
You can add more spices like chopped onion, chopped green chillies, and chopped tomato to add more flavor to your recipe.
Serving:
You can serve the thick Chicken Pulimunchi with roti, Naan, or parathas.
Serving thin Chicken Pulimunchi with the rice will be more suitable
