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Some Authentic Badaga Recipes

Avaray with Gaasu Udhakka (Beans with Potato Curry)

One of the favourite dishes of Badagas. No Badaga wedding would be complete without this curry 

Devarajan Mathan - []
Avarai + Gasu Udakka If it is " baralu avarai " [ Dry Beans + 3 Cups"] soak it overnight. Add Gasu [Potato]. say 2 or 3 pieces. Add Masu hudi - 3 spoons , Uppu [ salt] - 2 spoons.Cook in cooker for 30-40 mins [ based on type of Avarai]. Fri onion & kadugu and pour cooked content into fry and boil for few minutes. If it is Green beans [ Hacchai Avarai], Cook for 15 minutes in pressure cooker.Enjoy with Rice / Erigi Ittu.

Badaguru Koi Udaka [Badaga Chicken Curry]
by Anith Gokul
(Serves- > 4-5)
Chicken - 1kg
small onions - 500 gms
Koi uduka maasu hudi (masala powder) - 1/2 cup (or depending on how spicy you want it)
cumin seeds (jeera) - 2-3 tsps
saunf - 2-3 tsps
kas-kas - 2 tsps
cloves - 3-4
cinnamon - 1/2 inch
cardamom - 2-3
ginger - 1 inch piece
garlic - 8-9 medium size flakes
salt to taste
turmeric - a pinch
mustard seeds - 1/2 tsp
small or big onions for seasoning
oil - 3-5 tbsp
Clean and wash the chicken pieces well. Marinate the chicken in maasu hudi - curry powder [see below to learn how to make Koi Udakka maasu hudi], salt and turmeric.
Warm the spices (cumin, saunf, kas-kas, cloves, cinnamon, and cardamom). Grind them in a mixer along with ginger and garlic and keep aside.
Peel the small onions, wash and cut the larger ones into 2-3 pieces and fry in a little oil on low fire. Keep stirring the onions so that they are uniformly and thoroughly fried. Remove from fire, cool and then make it into a paste in a mixer.
Mix the onion paste with the marinated chicken.
Heat oil in a pan, add mustard seeds, curry leaves and the onions. Fry till onions turn golden in colour. Add the masala-ginger-garlic paste and saute. Then add the marinated chicken and water (according to how thick you want the curry to be). Cook for 20 - 25 minutes or till chicken is done.
It is better to use a pan to cook the curry than a cooker as the flavour of masala and spices usually does get absorbed into the chicken when a cooker is used.

I am grateful to Ms. Anitha Gokul for accepting my request to write / give the recipe for the traditional BADAGA CHICKEN CURRY as well as the preparation of CURRY POWDR - the ’secret weapon’ of good Badaga Cooking)

KOI UDAKA MAASU HUDI (Masala powder for chicken gravy)
by Anitha Gokul

chillies - 1kg
corriander seeds -2 kg
cumin seeds (jeera) - 250gms
pepper - 50 -100 gms

There is no need to add other spices like saunf, cloves, etc. They can be added while preparing the curry. Roast the chillies, corriander, cumin and pepper seperately in a hard bottom pan on low fire. The colour of the spices should turn dark as our gravies are usually dark (nearly black) in colour. Be careful not to over-roast. Mix the ingredients together and get them ground in a grinding or pounding machine. Pounding is a better option inorder to maintain the flavour of the spices. Cool the masala powder as soon as after it is ground. Seive and store properly. This masala can be used for more than a year if stored well.

(for other gravies like aavarai udaka, maasu neeru, etc)
by Anitha Gokul

chillies - 1kg
corriander seeds - 1kg
cumin seeds (jeera) - 100g
saunf - 100g
pepper - 100g
roasted bengal gram dhal (potto kadalai) - 1cup
bengal gram dhal (kadalai parupu) - 1 cup
red gram (thovarum parupu) - 1 cup
raw rice - 1 cup
turmeric - 50g
fenugreek (methi) - 50g
kas-kas - 50g
mustard seeds - 50g
clove - 20-25g
cinnamon -25g
cardamom - 50g
asafoetida - 5g
curry leaves - 2-3 bunches
nutmeg, mace etc - 1-2 (optional, but when used enhances the taste)

Roast all the ingredients (uniformly) separately in a hard bottom pan on low fire. Wash and dry curry leaves in shade and lightly roast them. Mix all the ingredients together and grind or pound in a machine. Cool the masala as soon as it is possible after grinding, on newspapers spread on the floor. If not cooled the heat in the masala may burn it, thus affecting the flavour and colour of the maasu hudi. Sieve and store properly.



(by Brent Thompson says the recipe originally comes from Poultry Advisor (a magazine) published in Bangalore, in 1970. The recipe was attributed to Mrs. Seetha Mahalingam from Ooty. Brent’s notes and the original measures for the recipe appear in brackets. Also, see

* ½ Cup. ghee or oil (orig 1 Cup.)
* ¾ tsp black mustard seeds (orig ½ tsp.)
* 3 onions, medium, chopped or thinly sliced
* ½ tsp turmeric powder
* 3 tomatoes, sliced or chopped
* 1 chicken, skin removed (as always, in India), cut into small pieces
* 1 can coconut milk (or milk from one coconut — about 2-3 Cups.)
* salt to taste
I - Grind together:* 12 garlic cloves (fewer, if really large)
* 2″ ginger root
* 4-5 Tbs green coriander (originally 1-2 Tbs.)
* 10 cardamoms (originally 6)
* 6 cloves
* 2″ cinnamon stick

II - Grind together:
* 2 Tbs. coriander seeds, roasted
* 10 red chilis, dried

1. Heat oil in a heavy bottomed vessel; add the mustard seeds. When they crackle, add the sliced onions and fry until the onions turn a golden brown.
2. Add garlic-ginger paste (mix I) and fry about 2-3 minutes.
3. Now add the chili-coriander powder (mix II) and continue frying another 5 minutes, stirring often enough to prevent sticking or burning.
4. Add the turmeric. Add tomatoes and chicken and mix well. Add the coconut milk. Add salt to taste.
5. Cook uncovered until the chicken is tender, adding water if it gets too dry - be careful not to add too much water, as it dilutes the flavor. The color of the broth will gradually deepen and turn brown as it cooks.
6. Optionally, at the end, add a few cashews and cook for another 3 minutes


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