Saagoti Vadey | Traditional Chicken Curry | Cooking in Village Kitchen | Red Soil Stories

Episode 1
Namaste, Greetings from Shirish and Pooja
Welcome in " A Story of Traditional Chicken Curry" (सागोती वडे)..!
It was a beautiful morning, Pooja woke up early and started her daily chores like watering Tulsi ( Holy Basil) which is an auspicious act in the morning in our culture. Then she cleaned our front yard watered other plants and began cooking the breakfast.
I had went to the market to get some groceries. This summer it is too hot in India with Record breaking heat wave in this week. Thankfully Pooja has made "Tandalachi Pej" (Rice Porridge) breakfast which is excellent to beat the heat. It is a Rice Soup made with Indigenous Steam Rice boiled in plenty of water and salt to taste.
I came back home from the market. We both had breakfast together, Pooja served the " Tandalachi Pej" with some "Kharatle kair" Green mango Pickle. It was a simple and Light breakfast for good for the heat.
Pooja had asked me to get Some fresh fish from the market but I did not find any good fish so we decided to prepare Traditional "Vadey-Saagoti" (Chicken curry with puffed bread) for the lunch, the preparation needs to be done a day prior, thus Pooja started immediately.
She started the process by roasting all the grams like Beangal gram, split black gram, Yellow lentils, and Spices like fenugreek seeds, Coriander seeds, fennel, Cumin seeds, Cloves, Black pepper, Cinnamon. Then she roasted Steam Rice and added to a the mixture. These all ingredients need to be soaked overnight. Traditionally there are many ways to add these ingredients less or more almost but we added everything.
Next Day as usual beautiful morning, after all the morning chores Pooja started preparing for "Saagoti" (Chicken Curry) early in the morning.
Coconut is a must ingredient in Our almost all dishes but not all over India. It is well eaten in coastal region of India for us it is Kokan Maharashtra. So, for Chicken Curry grating coconut is a Start.
Then Garlic, Ginger, Coriander, lemon, chili, was cut. Green masala was made by grinding some green Ingredients. Then she rosted all chopped indients and made paste of it by grinding it on "Paataa-Varvant". "Gavathi- Kombodi" Indigenous chicken was caught and cleaned and Cut.
Then marinated with spices and herbs for an hour. While it was marinating she ground the Soaked Spices & grams from Last night for "Malwani Vadey" (puffed bread). added rice flour, wheat flour and salt & spices, kneed well and to follow a tradition it was smoked with Charcoal & "Ghee" (Clarified butter).
Now Finally It was time for cooking chicken curry. Marinated chicken was fried with onion, ginger, garlic, cinnamon leaf and spices. Hot water was added after a while and "Vatap" (coconut paste) was mixed once the curry boils. The delicious" Malwani Saagoti" (Chicken curry) was ready and I was already drooling.
For " Malwani vadey" (Puffed bread) Pooja fried the hand flattened bread into the oil and voila...! They were ready in minutes.
We enjoyed the lunch together and it was very delicious. Pooja is asking you guys about the recipes she made today. Comment your review about the dishes.
Thank You for watching "Saagoti Vadey" || Chicken Curry Tradionally made || Cooking in Village || Red Soil stories"

Love
Pooja & Shirish

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