Nati Koli Saaru is just simply brimming with taste and aroma and when it is the Nilgiri Version then its usually an outstanding recipe belonging to a delicious dish. Nati Koli means country chicken or desi murgi and Saaru means curry.
Karnataka Style Chicken Saaru Recipe is a spicy thick gravy that is cooked in most of the homes across Karnataka. Saaru refers to any gravy dish in Karnataka. This is the best to be had along with Ragi Mudde or just with plain dosa. The saaru consists of roasted spices, coconut and onions which are ground into to a smooth paste and then cooked along with chicken pieces.
The key to this recipe, which has its origins in the Nilgiri hill station of Tamil Nadu, is coconut, mint and coriander leaves which lends a greenish brown shade and infuses the korma with a mild sweet herby flavour, filling the kitchen with an aroma that is almost intoxicating.
The specialty of this chicken curry is, it is prepared with nati koli or country chicken and makes it different from other chicken recipes. This is one recipe probably more than 100 years old passed down through generations.
The name Nilgiri would seem to derive from two Sanskrit words meaning Blue Hills, which refers to the purple blossoms of the kurinji flower that blooms there in spring. Now don’t ask me why Nilgiri Korma is in green colour and not in blue since Nilgiri literally means Blue Mountain!
I happen to taste this interesting korma at Nilgiri, Top slip and Yercaud. All three fascinating hill stations! First thought its some hill station special food! They said its their regional speciality! Almost through out western ghats its found in every star hotel menu! On using fresh herbs from the hills, it gets this delectable green color!
The recipe is said to have originated from Nilgiri tribes (Badugans) and the Todas who made/make their curry using only fresh green herbs! Most of their recipes have turned out as restaurant special today! Interesting to know!
Ingredients:
- 500 gms chicken
- 1 onion
- 2 garlic cloves
- 1 tsp ginger paste
- 6 chillies
- 1 tbsp cashews
- 1 tbsp poppy seeds
- 1 tsp chilli flakes
- 2 cloves
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 cup grated coconut
- 1 cup cooking oil
- 1 tomato
- Fenugreek leaves
- Coriander leaves
Method of making:
- Dhaniya powder, chilies, ginger, garlic, onion, cashew nuts, poppy seeds, and grated coconut should be roasted in one tablespoon of oil and ground finely.
- Add cooking oil to the cooker and once it is hot, add cloves, ginger, onion, tomato, some fenugreek leaves, then the chicken.
- Add salt and turmeric powder to taste and fry for 5 minutes.
- Now add the ground spices, add water, close the cooker and cook for 5 whistles. Nati Koli curry is ready to be enjoyed with rice.
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