Authentic Andhra Kodi Vepudu with Warm Steamed Sona Masuri Rice
Experience the fiery flavors of coastal Andhra with this spicy, slow-roasted chicken fry. Bursting with freshly ground black pepper and shallots, it pairs impeccably with comforting steamed rice.
55min
Total Time
4
Servings
Andhra
Cuisine
Recipe
1
Dry roast the black peppercorns, cumin seeds, coriander seeds, and dried red chillies on a low flame until fragrant, then grind them into a coarse powder.
2
Heat sesame oil in a heavy-bottomed pan and sputter fresh curry leaves along with the peeled shallots until translucent.
3
Add the ginger-garlic paste and sauté until the raw aroma completely disappears.
4
Add the chicken pieces and turmeric powder, searing the meat on medium-high heat until the juices seal and the chicken turns light brown.
5
Sprinkle the freshly ground spice powder and salt evenly over the chicken, tossing well to coat every piece.
6
Cover and cook on low heat, allowing the chicken to cook in its own juices without adding extra water until tender.
7
Remove the lid and roast on medium-high heat until the masala clings tightly to the chicken and turns crisp at the edges.
8
Garnish with chopped fresh coriander leaves and serve piping hot alongside warm steamed Sona Masuri rice.
Ingredients
500 grams chicken pieces with bone
1 cup small shallots, peeled
2 tablespoons ginger-garlic paste
2 sprigs fresh curry leaves
2 tablespoons whole black peppercorns
1 tablespoon cumin seeds
2 tablespoons coriander seeds
4 dried red chillies
1/2 teaspoon turmeric powder
3 tablespoons cold-pressed sesame oil
Salt to taste
Fresh coriander leaves for garnish
Warm steamed Sona Masuri rice for serving
*This AI-generated recipe may contain inaccuracies.