Natu kodi pulusu
Natu kodi pulusu, from above
Non vegAndhra Pradesh

Natu kodi pulusu

Country chicken in a tangy tamarind and roasted spice gravy. Village Sunday, Andhra style.

70 minTime
38 gProtein each
hotSpice
Country chicken pulusu1 chapter · 1 min read

Make it your way

Grandma's wayCountry chicken, tamarind and roasted masala.
The original
483kcalsame
38 gproteinsame
5 gfibresame
70minutessame

Natu kodi pulusu.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)750 g country chicken
Tamarinda lemon sized ball
Onion2 medium
Tomato1 medium
Ginger garlic paste2 tbsp
Red chilli powder (indian red chili powder)1½ tbsp
Turmeric (ground turmeric)½ tsp
Coriander seeds1 tbsp
Cumin seeds1 tsp
Poppy seeds (white poppy seeds)1 tsp
Fresh grated coconut2 tbsp dry coconut
Whole spicescinnamon, cloves
Cooking oil (vegetable oil)3½ tbsp
Curry leaves2 sprigs
Water2½ cups
Coriander leaves (cilantro)a handful
Saltto taste

Method

4 steps
  1. 1Roast coriander, cumin, poppy seeds, coconut and whole spices. Grind to a paste.
  2. 2Fry onions in oil until golden, add curry leaves, ginger garlic paste, tomato, chilli powder and turmeric.
  3. 3Add chicken and salt, sear 5 minutes. Add water and pressure cook 4 whistles; let release naturally.
  4. 4Add tamarind extract and the paste; simmer until thick and oil floats. Add coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Natu kodi pulusu: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Gongura pachadi35 min
On the side Kakarakaya fry40 min
To drink Sol kadhi40 min
Something sweet Pala thalikalu60 min
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