The Karnataka cuisine includes a heady mix of vegetarian and non-vegetarian dishes. The wide variety of food reflects the various cultural influences of the past rulers, and communities that thrived in the region.  

From the ever-so-popular masala dosa to pork curries, and seafood specialties, you can surely find a dish that appeals to your palate. When it comes to weddings, the food served is usually a vegetarian spread, but some weddings, especially in the Bhatkal region may feature a variety of non-veg dishes like Chicken Mudkale. Curious to know what it is? Well, we give you all the information you must know about it.

Introducing Chicken Mudkale 

A wholesome dish, Chicken Mudkale can be called an Indian pasta. Made of rice flour dumplings, and chicken, this coconut-rich dish is a delight to eat anytime of the day. A popular dish in Karnataka, Chicken Mudkale is usually made during special occasions like parties and weddings. Thick, creamy, and aromatic, this dish has a separate fan base; once you taste, you cannot hold yourself back going for a second serving, we bet! 


Preparation time: 60 minutes 

Ingredients needed for Chicken Mudkale 

  •     Cooking oil
  •     Curry leaves
  •     Onion
  •     Ginger-garlic paste
  •     Dry masalas – turmeric powder, cumin powder
  •     Green chillies
  •     Chicken (boneless or with bone as per your choice)
  •     Fennel seeds
  •     Sesame seeds
  •     Fresh grated coconut
  •     Parboiled rice and raw rice

Method of Making Chicken Mudkale 

  •   First, to make the dough for Mudkale, soak both the rice in water for about six hours, and then grind the rice along with freshly grated coconut into a smooth dough and keep it aside. 
  •     Next, to make the masala, add cooking oil in a pan, and temper some curry leaves, fennel seeds, and sesame seeds with onion, a pinch of turmeric powder, green chillies (sliced) and fresh grated coconut. Let the mixture roast for a few minutes on medium heat until it turns brown. Grind the mixture into a paste and keep it aside. 
  •     To make the chicken curry, heat oil in a pan, temper curry leaves with onion, ginger-garlic paste, green chillies, cumin, and turmeric powder. Add the chicken to the pan and mix well. Add water and let the chicken cook until done. Once cooked, keep it aside.
  •     Take the Mudkale dough, and roll into tiny marble-sized balls, and gently press it with your index finger to make it into small dumplings.
  •     Heat oil in a pan, add curry leaves, onion and sauté the onion until it turns golden brown. Add the masala in the pan and cook it for two minutes. Now, slowly add the Mudkale dumplings in the gravy, and allow it to cook for a few minutes. 
  •     Once the dumplings are cooked, add the chicken, and give it a nice stir. Let it simmer for a couple of minutes. 
  •     Transfer the dish to a serving bowl, garnish it with crispy fried curry leaves and enjoy!

More About Chicken Mudkale 

Chicken Mudkale comes from a small coastal town in Karnataka called Bhatkal. The region has a special cuisine, which is influenced by its past dwellers, including Jains, and the Arabic traders who also infused their traditions into the local culture and culinary heritage. 

Being a coastal town, traditionally, Mudkale was made with seafood, especially prawns. However, over the years, the dish has evolved significantly, and today, you can find many variations of the dish throughout Karnataka. But, the main component of the dish, i.e., the rice dumplings and coconut remain intact, which lends it flavour, aroma and taste. 

Gourmet Getaway by Club Mahindra 

At Club Mahindra resorts, we take utmost pride in giving our patrons the best culinary experience they can have throughout their stay. No matter where you are staying, you can be sure to enjoy local delicacies, and get a taste of the rich cuisine in the region.  

If you are holidaying at the Club Mahindra Virajpet or Madikeri in Coorg, Karnataka, you can enjoy having the Chicken Mudkale, a regional delicacy and a must-try for all.  

About the Club Mahindra Chef – Debraj Bhaumik 

Trained in many international cuisines like Italian, Mexican and Lebanese, and having worked in the middle east under eminent chefs of the world, Chef Debraj Bhaumik is a culinary master in the kitchen. With over 26 years of experience under his belt, won many coveted awards, including the National Award – Chef of the Year in 2007.  

Currently the Cluster Executive Chef at Club Mahindra Tamil Nadu and Karnataka resorts, Chef Bhaumik has an undying passion for Indian cuisine. He has done extensive research on the different regional cuisines in India, and has been using all his knowledge, skills, and techniques to curate the best menu for the patrons at Club Mahindra resorts.

About Club Mahindra

Mahindra Holidays & Resorts India Ltd. (MHRIL), a part of Leisure and Hospitality sector of the Mahindra Group, offers quality family holidays primarily through vacation ownership memberships and brings to the industry values such as reliability, trust and customer satisfaction. Started in 1996, the company's flagship brand ‘Club Mahindra’, today has over 250,000 members , who can holiday at 100+ resorts in India and abroad.

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