Natu Kodi Vepudu

Natu Kodi Vepudu

Natu Kodi Vepudu

Dry-fried country chicken — bone-in pieces of natu kodi marinated in red chilli powder, turmeric, and salt then deep-fried or shallow-fried in oil until the skin is blistered and crisp and the meat is cooked through, finished in a karahi with sliced onion, curry leaves, green chilli, and a final dusting of red chilli and pepper. The vepudu (fry) technique gives the country chicken a different character from the slow-cooked kura; the direct heat crisps the exterior while the interior stays juicy. A starter at Rayalaseema restaurants and a weekend treat at home, eaten with lime, raw onion, and more chilli.

Cuisines

Rayalaseema

Best for

Lunch Dinner Snacks

Recipe

Prep: 15 min Cook: 35 min Total: 50 min 2-3 servings

Ingredients

500 grams natu kodi (country chicken), cut into pieces
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 cups sliced onions
10 curry leaves
2 tablespoons ginger-garlic paste
3 tablespoons red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon garam masala
1 teaspoon black pepper powder
2 tablespoons lemon juice
2 tablespoons fresh coriander leaves, chopped
— salt to taste

Instructions

  1. 1 Heat oil in a heavy-bottomed pan over medium heat.
  2. 2 Add mustard seeds and cumin seeds, allowing them to splutter.
  3. 3 Add sliced onions and curry leaves, sauté until onions turn golden brown.
  4. 4 Add ginger-garlic paste and sauté until the raw smell disappears.
  5. 5 Add the country chicken pieces and stir well to coat with the onion mixture.
  6. 6 Cover and cook on low heat for about 10 minutes, stirring occasionally.
  7. 7 Add red chili powder, turmeric powder, coriander powder, garam masala, black pepper powder, and salt.
  8. 8 Mix well to combine all the spices with the chicken.
  9. 9 Cover and cook for another 15-20 minutes until the chicken is cooked through and the oil starts to separate.
  10. 10 Add lemon juice and mix well.
  11. 11 Garnish with chopped coriander leaves before serving.

Tips

For an authentic taste, use fresh country chicken and cook on low heat to ensure the spices are well absorbed.