The dish looks great. but generally we in coorg use kachampuli in a small quantity as it's too sour in taste not as shown in the video in such quantity you can't even eat it with so much of kachampuli added even before serving also.
Kachampuli is an extract of a sour fruit called Garcinia Gummigutta (Malabar Tamarind). The juice of the fruit is boiled down to a thick black liquid. This ingredient have been used by Kodava mountain tribe of Coorg for thousands of years.
I'm so happy i found this recipe, ever since my husband and i honeymooned in Coorg, he has asked me countless times to recreate the dry chicken we had there but I've always failed. I'm sure this recipe will turn out exactly as we want it to. Thank you!
Super excited to see a dish that's regular in my kitchen the kodava style koli barathad (chicken fry). The birds eye chill is another ingredient used in our cuisine like the kachampulli.
Am from Coorg! SORRY for pointing this out-- One main thing I want to point out is during garnish what you did with kachampuli is completely incorrect!..it is not for ganish and if you add soo much of it,the dish is going to be too much sour!!
varun bhai,hair style ek dum Lai bhari just like your recipes.will try this receipe may be next week.tried your chicken kafrel recipe yesterday. turned out good .it could have turned out better but I didn't marinate enough eventhough family liked it .
Hi chef I loved this recipe. It looks delicious I wish to try it out can u tell me from where can I get the kachampuli. It would be great if u can give me a link coz Amazon has lots of kachampuli I don't knw which 1 is the best plz guide me
Interesting 🤔 I'd like to point out that kachampuli is added towards the end of the cooking or as a marinade. It's not used as a drizzling sauce since it is in the concentrated form which is a strong tangy taste which needs to be combined (cooked/boiled) well enough to enhance the flavours of other spices!
@@aishvarya5044 Kachampuli is an extract of a sour fruit called Garcinia Gummigutta (Malabar Tamarind). The juice of the fruit is boiled down to a thick black liquid.
You just sprinkled water and the dish is done. Amazing, what a way to cook and inexperienced people will be wondering what went wrong with their cooking
Sounds like u r inexperienced .....obviously he wont unecessarily make the video lengthy by showing the whole chicken cooking time. Its implied after water is splashed....cook it furthur few minutes and its done
@@sounakdas6678 He should tell the cooking time as it is a cooking show. This is the first time I’ve seen a cooking video that doesn’t say cooking time to be used as a guide even. Yes he failed. A no brainer.
A few things which could have been done better 1. If you really want aroma from any spice just dry roast it for a minute 2. What is the cooking time 3. The way you were cooking spices are likely to get burnt 4.Adding the souring agent at the end looks like a bad idea if the thing is really a souring agent
Kanchampuli is too sour so it up to you, how you will use it. Personally, I don't prefer to add it at the time of garnishing. In Coorg, people add rosted coriander powder while cooking and chopped ginger for garnishing
To Varun Imandar from a Naval defence veteran...3 questions Brand/link for the pan Brand/link for yellow green frame Link for authentic coorgi kachampuli Given my way of doing the dish I will add a generous more of the black liquid gold my friend.. l ❤️super tangy Yes this is definitely a unique one compared to the run of the mill chicken stuff bandied about on the tube Happy Hunting 🙏🏽
Hey Smart Alec, get your English right and stop patronizing. It's actually MARINADE. MARINATION is the process of soaking & flavouring any raw/cooked food in a Marinade!
Hey, While I don't have anything against this recipe of yours, it is a request to try Coorg chicken at East End hotel in Madikeri and then decide if this is coorg chicken!
Corgi chicken? 😯 Short legs, upright ears 🤣. Says Cockadoodlevoof? Sry for deliberately misunderstanding but could't resist! It's a loooovely dish! I had it not long ago at a genuine indian restaurant. Now I will make it myself. Thank you so much for sharing recepie and technique! ❤
@@johnsully3209 no..... You have extract the juice from it and boil until it turns black and thick. Very time consuming job. and also never use metal vesels to cook. Best if you use mud vesels.
As far as I know, kodavas always roast their spices in oil . Kachanpulli alone cannot make a dish authentic. I have nothing against your mistakes, I'm terribly hurt that kodavas themselves are sharing this proudly.
If the kodavas are proudly sharing this - are you saying they are all wrong / mistaken.? If they all roast their spices why would THEY not mention something???
Spice mix, quantity and method change from one house to the other in every recipe. Mistakes do happen and it can be corrected to. I being a kodava was happy to share it by seeing our cuisine in such a platform.
Amazed by seeing flawless communication skill.
The dish looks great. but generally we in coorg use kachampuli in a small quantity as it's too sour in taste not as shown in the video in such quantity you can't even eat it with so much of kachampuli added even before serving also.
Yes. Agree with you.
Completely agree with you but appreciate the effort.
What's an alternative to kachampuli
Avangg a visya gothle bava.. 😅😅.
i am a foodies i watch get curried not only learn for new recipe but also improve my listening skills as well.
Kachampuli is an extract of a sour fruit called Garcinia Gummigutta (Malabar Tamarind). The juice of the fruit is boiled down to a thick black liquid. This ingredient have been used by Kodava mountain tribe of Coorg for thousands of years.
How i get it?
Where do u get it ?? In coorg ?
Yes it's available in Coorg (Kodagu)
I'm so happy i found this recipe, ever since my husband and i honeymooned in Coorg, he has asked me countless times to recreate the dry chicken we had there but I've always failed. I'm sure this recipe will turn out exactly as we want it to. Thank you!
how beautifully you described all the matters. You and smita maam are just awesome. I always waiting for your recipes. Thank you varun sir.
Super excited to see a dish that's regular in my kitchen the kodava style koli barathad (chicken fry).
The birds eye chill is another ingredient used in our cuisine like the kachampulli.
This man makes you fall in love with cooking! 😍
Hopefully “ kachempully “ is available here in England .
Awesome recipe with my Old Monk back home in India during holidays …
Kachampuli did the work ... I love try it soon, thanks for recipe 👍
Can the spice rub be used for any other recipe.
If you dont have kachampuli use cocum or 1/4 cup of tamarind pulp.
Am from Coorg! SORRY for pointing this out-- One main thing I want to point out is during garnish what you did with kachampuli is completely incorrect!..it is not for ganish and if you add soo much of it,the dish is going to be too much sour!!
May be varun's kachampuli little less sour like soya sauce.😆😂
Real kodagu kachampuli is too sour, and we can't think of garnishing with that.
Sir u have awesome communication skills, stay blessed.
"Done and ready" sounds very nice
varun bhai,hair style ek dum Lai bhari just like your recipes.will try this receipe may be next week.tried your chicken kafrel recipe yesterday. turned out good .it could have turned out better but I didn't marinate enough eventhough family liked it .
Hi chef I loved this recipe. It looks delicious I wish to try it out can u tell me from where can I get the kachampuli. It would be great if u can give me a link coz Amazon has lots of kachampuli I don't knw which 1 is the best plz guide me
Interesting 🤔 I'd like to point out that kachampuli is added towards the end of the cooking or as a marinade. It's not used as a drizzling sauce since it is in the concentrated form which is a strong tangy taste which needs to be combined (cooked/boiled) well enough to enhance the flavours of other spices!
What’s kachampuli😯
@@aishvarya5044 Kachampuli is an extract of a sour fruit called Garcinia Gummigutta (Malabar Tamarind). The juice of the fruit is boiled down to a thick black liquid.
@@darshandevaiahkaiblira202 thank you ☺️
Wonderful recipe, looks awe for eyes but I doubt the usage of kachampuli in such a large quantity, its used in a range below 1/4 spoon
Your new look is awesome 🤩
Mouth watering and ur language is just perfect.
Very Simple and Flavorful Chicken Recipe !! Thanks Chef For Sharing . 🙏
You just sprinkled water and the dish is done. Amazing, what a way to cook and inexperienced people will be wondering what went wrong with their cooking
Sounds like u r inexperienced .....obviously he wont unecessarily make the video lengthy by showing the whole chicken cooking time. Its implied after water is splashed....cook it furthur few minutes and its done
@@sounakdas6678 He should tell the cooking time as it is a cooking show. This is the first time I’ve seen a cooking video that doesn’t say cooking time to be used as a guide even. Yes he failed. A no brainer.
A few things which could have been done better
1. If you really want aroma from any spice just dry roast it for a minute
2. What is the cooking time
3. The way you were cooking spices are likely to get burnt
4.Adding the souring agent at the end looks like a bad idea if the thing is really a souring agent
That's the reason i mentioned above on asha muthannas Wal it's an half knowledge recipe.
@@ppfnoidea Agree with you the guy I can almost guarantee does not know cooking
I love the simplicity in the recipes .. dish looks amazing
Thank you for this recipe. Ur presentation is too good 👍
OOOOOO "Coorgi Murgi" I like it ..... awesome :)
Recipe takes longer to cook however it comes out yummy.. thanks Varun
Very yummy looking
Will try this
Very well explained
I’ll have to see if I can buy kachampuli in the United States. That recipe looks wonderful! My mouth is watering just watching this!❤️
I don't think you can get kachampuli in United States..it's specially made in coorg...
@@ankithcp5510 😟
You can use tamarind paste. It will be available in an Indian store
👌Ur explaining is nice... And also everything is so nice... All. the best
Super Mr.Varun....you described well.... authentic taste... yummy...!!
Excellent the way you cook is perfect
Wonderful recipe looks delicious ❤️
Is chicken boiled
Wonderful recipe, I tried it and came very well.
That looks super yummy. Thanks for the recipe chef 👍👍
but this is not pakka coorgi chicken recipe
Highly flavourful!!
#cooking #food #foodie #gourmet #coorg #bag2bag
Awsome recipie. Thanks
Please mention quantity of ingredients
Delicious thanks for sharing 🤝🤝😋🇩🇰🇩🇰👍❤️❤️
Hi did u use the entire spice mix for the recipe
Sir if we want to have curry in this recipe could it be possible
Kanchampuli is too sour so it up to you, how you will use it. Personally, I don't prefer to add it at the time of garnishing.
In Coorg, people add rosted coriander powder while cooking and chopped ginger for garnishing
Ur r right no kachampuli for garnishing
To Varun Imandar from a Naval defence veteran...3 questions
Brand/link for the pan
Brand/link for yellow green frame
Link for authentic coorgi kachampuli
Given my way of doing the dish I will add a generous more of the black liquid gold my friend.. l ❤️super tangy
Yes this is definitely a unique one compared to the run of the mill chicken stuff bandied about on the tube
Happy Hunting 🙏🏽
U shud hv given a link to buy tht souring agent
It's very yummy 😋 it's my home country recipe so it.
Oh! Looks so tasty.... A must try recipe
#nonstopchulha
Kanchanpuli.. KODAMPULI IN MALLU..
I just looooove when 🇮🇳 Indians say “marination” instead of marinate/ed… 🧡🧡🧡🧡🧡
Why ?
Hey Smart Alec, get your English right and stop patronizing.
It's actually MARINADE. MARINATION is the process of soaking & flavouring any raw/cooked food in a Marinade!
@@ankitmokal4809 I just love it… it’s the accent 🧡🧡🧡🧡🧡
@@jaisekharnair6040 hope it’s not for me, that comment!!!
@@ericacosta987 it was definitely for you.
Anyways, PEACE!😁
How long should the chicken be cooked is not mentioned.
Looks,really yumm
Wah
Tqvm paa
Where would I get this tamrind in Bangalore
Itsz drippin !!
❤️ From Coorg (Kodagu)❤️
How long do you have to marinate the chicken. Please guide. Thanks 👍
Any meat at least for an hour in the refrigerator after your marination will gives better taste according to me for sure.
Good one chef ❤🤘
Sir if i'm not get this kachampuri may i use any local fresh tamarind; like our bengali "fresh tentul (tamarind)"..😢..
Hey,
While I don't have anything against this recipe of yours, it is a request to try Coorg chicken at East End hotel in Madikeri and then decide if this is coorg chicken!
What would the substitute for kachampuli?
Kokom paste
Yummmyyy❤😍
What sour is used I coorgi chicken I want the name
Shakth Aith und...superb...
Looks yummmmy
Yum Yum😍
Desperately want a soya chaap rrecipe
Yummy 😋❤️
Original Cinnamon came from kerala or Sri Lanka
Very good question ?????? Let's wait who will answer first
What is the kachambuli?
Nice recipe, please stay connected
Nice video
Great job,but it is Kodava style not Coorgi 👍
Just tried... 😋
Delicious 😋
Corgi chicken? 😯 Short legs, upright ears 🤣. Says Cockadoodlevoof? Sry for deliberately misunderstanding but could't resist! It's a loooovely dish! I had it not long ago at a genuine indian restaurant. Now I will make it myself. Thank you so much for sharing recepie and technique! ❤
It would be very sour. Not good recipe.
Iam from coorg
Your adding is not Cinnamon that's kasia from Indonesia
Casia
ವಾವ್ ಸೂಪರ್
ಐ ಲೈಕ್ ದಿಸ್
Super super.
Kwt
Kannada super power star sadgathi 🕉
How to make kachampuli?
Very nice
Super
😍😍😍😍😍
I have whole kadampulli. Where can I get it in liquid form?
Can't you trim/peel it and blend it into a paste? Add a little water.
@@johnsully3209 no.....
You have extract the juice from it and boil until it turns black and thick. Very time consuming job. and also never use metal vesels to cook. Best if you use mud vesels.
@@JeevanKumar-bs5cv How about if I just use tamarind paste with 1 table spoon of water - heated up together?
Karnataka coorg
Why does he keep cricket pads on the wall.???
Omg ,,, he added too much of kachampuli, I'm in doubt did he really able to eat it !!
As far as I know, kodavas always roast their spices in oil . Kachanpulli alone cannot make a dish authentic.
I have nothing against your mistakes, I'm terribly hurt that kodavas themselves are sharing this proudly.
If the kodavas are proudly sharing this - are you saying they are all wrong / mistaken.? If they all roast their spices why would THEY not mention something???
Asha muthana his presentation was great but with half knowledge of the recipe.
Spice mix, quantity and method change from one house to the other in every recipe. Mistakes do happen and it can be corrected to. I being a kodava was happy to share it by seeing our cuisine in such a platform.
Let's appreciate the effort
😋😋😋😋😋👌👌👌👌❤❤❤❤
Varun stop misguiding bro it's just Coorgi vinegar that's all tamarind fish😂this that lol Coorgi Vinegar Kachampoli
Shallow fry chicken with spice
If your talking about Coorg then it has to PORK. Please show Coorg style Pork.
Did anyone observed ? he use different mixer grinder brand in almost every video. lol I don't know how many he have
What happened guys? This guy was a sanskaari nerd the last time I watched his video. Look at him now?
"Coorgi Murgi sounds better
Mr.Varun, Ever heard of something called a "Haircut"?
ವೀರರ ಊಟದ ಬಗ್ಗೆ ಟಿಪ್ಪಣಿ ಮಾಡುವಾಗ ಕೋಜಾಗಳ ಕನ್ನಡಕ ಹಾಕ್ಕೋಬಾರ್ದು.
Never have a pansy eyewear while talking about a warrior race.
Don't cheat people in between kasia and cinnamon