Natu Kodi Pulusu

Natu Kodi Pulusu

Natu Kodi Pulusu

Country chicken tamarind curry — small pieces of native (natu) country chicken, far smaller and more muscular than broiler chicken, marinated in turmeric and salt, fried in generous sesame oil with whole spices (cloves, cinnamon, cardamom), fried onion, ginger-garlic paste, dried red chilli, and a freshly made masala paste until the oil separates, then tamarind extract added and the whole simmered for forty minutes until the chicken is completely tender and the gravy reduces to a thick, dark-red, intensely flavoured sauce. The country chicken requires long cooking but develops a depth of flavour that broiler chicken cannot match. The Telangana natu kodi pulusu uses a heavier spice hand and more tamarind than the Andhra version; the result is markedly more intense and sour. The centrepiece of festive Sunday meals.

Cuisines

Rayalaseema Andhra Telangana

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

500 grams natu kodi (country chicken), cut into pieces
2 tablespoons oil
1 cup onions, finely chopped
2 teaspoons ginger-garlic paste
2 cups water
1 cup tomatoes, chopped
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
— salt to taste
2 tablespoons tamarind pulp
1 handful coriander leaves, chopped
1 handful curry leaves
2 green chilies, slit
1 teaspoon mustard seeds
1 teaspoon cumin seeds

Instructions

  1. 1 Heat oil in a large pot over medium heat.
  2. 2 Add mustard seeds and cumin seeds; let them splutter.
  3. 3 Add chopped onions and sauté until they turn golden brown.
  4. 4 Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
  5. 5 Add curry leaves and green chilies; sauté for another minute.
  6. 6 Add chopped tomatoes and cook until they become soft and mushy.
  7. 7 Stir in turmeric powder, red chili powder, coriander powder, and cumin powder; cook for a minute.
  8. 8 Add the natu kodi pieces and sauté until they are well coated with the masala.
  9. 9 Pour in the water and add salt to taste; mix well.
  10. 10 Cover and cook on low heat until the chicken is tender and cooked through, about 25-30 minutes.
  11. 11 Add tamarind pulp and garam masala; simmer for another 5 minutes.
  12. 12 Garnish with chopped coriander leaves before serving.

Tips

For a richer taste, cook the chicken on a slow flame to allow the flavors to meld well.