Natukodi Pulusu

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.