Andhra Natu Kodi Pulusu
A fiery and aromatic country chicken curry simmered in a tangy tamarind and shallot gravy. Deeply spiced with freshly roasted whole masalas, this rustic Andhra delicacy offers a punch of authentic coastal heat.
70min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, black peppercorns, dry red chilies, cinnamon, cloves, and cardamom until fragrant, then grind them along with grated coconut to a smooth paste.
2
Heat sesame oil in a heavy-bottomed pressure cooker or earthen pot over medium heat.
3
Add the peeled shallots and sauté until translucent.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the chopped tomatoes and cook until they turn soft and mushy, releasing oil from the sides.
6
Add the chicken pieces, turmeric powder, and red chili powder, searing the meat for 5-7 minutes.
7
Pour in the freshly ground spice paste and sauté well with the chicken for another 5 minutes.
8
Extract juice from the soaked tamarind and pour it into the pot along with 2 cups of water and salt to taste.
9
Cover and pressure cook for 4-5 whistles (or simmer covered for 40 minutes if using an earthen pot) until the chicken is tender.
10
Simmer uncovered for a few minutes to achieve the desired gravy consistency, then garnish with fresh coriander leaves and serve hot with steamed rice or ragi mudde.
Ingredients
750g country chicken (natu kodi), bone-in and cut into pieces
1 cup small shallots (sambar onions), peeled
2 medium tomatoes, finely chopped
2 tablespoons tamarind pulp soaked in warm water
2 tablespoons ginger-garlic paste
1 tablespoon Kashmiri red chili powder
1/2 teaspoon turmeric powder
3 tablespoons sesame oil
Fresh coriander leaves for garnish
Salt to taste
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon black peppercorns
4-5 dry red chilies
1 inch cinnamon stick
3-4 cloves
2 green cardamom pods
1/2 cup grated fresh coconut
*This AI-generated recipe may contain inaccuracies.