Natukodi Pulusu

Name: Natukodi Pulusu
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-3 servings
Cuisine: Rayalaseema
Ingredients: 500 grams natukodi (country chicken), cut into pieces; 2 tablespoons oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 2 dried red chilies; 1 onion, finely chopped; 2 teaspoons ginger-garlic paste; 2 green chilies, slit; 1 teaspoon turmeric powder; 2 teaspoons red chili powder; 2 teaspoons coriander powder; 1 teaspoon garam masala; 2 cups water; 1 cup tamarind extract; to taste salt; 1 handful coriander leaves, chopped

Country chicken simmered in a sour tamarind-based stew — tamarind pulp diluted with water and seasoned with fried onion, tomato, red chilli, mustard seeds, curry leaves, and turmeric, the country chicken pieces added and slow-cooked until the tamarind mellows and the chicken absorbs the sour-spiced broth. The pulusu technique (slow-simmering in tamarind liquid) is the alternative Rayalaseema chicken preparation to the dry kura style; it produces a more liquid, sharply sour preparation where the chicken falls from the bone. Poured over rice at the start of the meal as a warming, acidic opening course.

Cuisines

Rayalaseema

Best for

Lunch Dinner

Recipe

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

Ingredients

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

Instructions

1 Heat oil in a large pan over medium heat.
2 Add mustard seeds and cumin seeds; let them splutter.
3 Add dried red chilies and sauté for a few seconds.
4 Add the chopped onions and sauté until they turn golden brown.
5 Stir in the ginger-garlic paste and green chilies; sauté for another minute.
6 Add the chicken pieces and cook until they are browned on all sides.
7 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the chicken.
8 Mix well and cook for 5 minutes, allowing the spices to coat the chicken.
9 Pour in the water and tamarind extract; stir to combine.
10 Cover and simmer on low heat for 30-35 minutes until the chicken is tender.
11 Add garam masala and mix well.
12 Garnish with chopped coriander leaves before serving.

Tips

For a richer flavor, marinate the chicken with spices for 30 minutes before cooking.