Kodi Pulusu
Chicken simmered in a tangy tamarind-onion gravy with whole spices and red chillies — lighter and sourer than the dry masala kodi kura, best with steamed rice.
Cuisines
Andhra
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 2 tablespoons | oil |
| 1 | large onion, finely chopped |
| 2 | green chilies, slit |
| 1 tablespoon | ginger-garlic paste |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | red chili powder |
| 1 tablespoon | coriander powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | garam masala |
| 2 tablespoons | tamarind pulp |
| 2 cups | water |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add chopped onions and slit green chilies, sauté until the onions are golden brown.
- 3 Add ginger-garlic paste and sauté until the raw smell disappears.
- 4 Add turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Mix well.
- 5 Add the chicken pieces and sauté for 5-7 minutes until they are lightly browned.
- 6 Add tamarind pulp and water, stir well to combine.
- 7 Season with salt to taste.
- 8 Cover and cook on low heat for about 20-25 minutes until the chicken is cooked through and the gravy thickens.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a tablespoon of coconut milk towards the end of cooking.