We have a habit of collecting recipes from the places we visit. On a long visit to Kodaikanal, a hill town in the state of Tamil Nadu, we came back with the lingering taste of Kodi Vepudu or the Andhra chicken fry.
Like most hill towns, the churn is continuous in Kodaikanal, with crowds spilling over capacity, especially during the weekends. While all roads lead to the star-shaped Kodai lake, which is the centre of all activity here, it’s the walks through the Shola forests and drives through the dense plantations that one takes back. Mist relenting, some gorgeous views of the lush Palani Hills as well.
The walking trails though whet up your appetite. By the fourth day, we had tried much of what was on offer. The Hilltop Woodlands for thalis and Chettinad fare; Ten Degrees for European, and of course a lot of chocolate. After the extravagances, we needed simple flavours. The Kal Kozambhu (brinjal curry) served with poriyal (sautéed veggies) and meen pollichathu (fish wrapped in banana leaves) was better than expected. It was Kodi Vepudu though that had us smiling. What’s it about fried chicken that’s so endearing?
We had never tried the Andhra version before. The chicken, when it arrived, was perfectly crispy on the outside and tender inside. What made the difference was the curry leaf tempering, which went perfectly with the simple dal/curry-rice combination. The traditional version is a stir-fry, with a thick coating of spices and an onion base that requires some effort. Meanwhile, here’s the simple, deep-fried Kodai version that won us over.
Recipe:
Boneless chicken – 200 grams
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Ginger-garlic paste – 1 tsp
Garam masala – 1/4 tsp
Pepper powder – 1/2 tsp
Yoghurt – 2 tbsp
Cornflour – 3 tbsp
Curry leaves
Cut the boneless chicken into cubes. Marinate with red chilli powder, coriander powder, ginger-garlic paste, garam masala, pepper powder, salt, yoghurt, cut curry leaves and corn flour. Leave for at least an hour. Deep fry. Temper with curry leaves.
Ps: Folks we know are starting a supper club in Navi Mumbai and we are already lining up. The Coast to Harbour Club aims to bring recipes and tales of coastal Maharashtra to Mumbai’s Harbour Line. There will be seasonal recipes, lots of seafood and sweets you only get in Konkani homes. Follow them here.
A Thousand Mornings 