Naatukodi Pulusu | Country Chicken sour Curry
Telugu people have a great liking for eating Naatukodi Pulusu with Vadas (Gaarelu), Dosas, hot rice or even Raagi Sangati(Finger Millet Balls). It is a popular eating habit with many Telugu people. Naatukodi Pulusu is cooked on weekends and unfailingly on festival days like the Sankranti. The spicy and tasty curry made by the Telugu people is a hit anytime it is made.
In the recent times the Naatukodi Pulusu is made with some additional Masalas under the influence of the North Indian cuisine. The traditional Naatukodi Pulusu is made with very few spices, and is very light on the stomach.
I have made the Naatukodi Pulusu for the most part as per traditional recipe. But I have made a few variations to make it suitable for eating it as an accompaniment for Gaarelu, Dosas etc.
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Before you start to cook, do look at the tips once. The dish will surely turn out perfect.
• I bought a chicken weighing 1 ½ Kg. After cleaning and cutting, the weight came to 1 Kg.
• If the Chicken pieces are marinated for at least 3 hours in a mixture of salt, turmeric, and Ginger-Garlic Paste, the pieces will soak up the salt well and the bird will cook quicker.
• Generally tomatoes are not used in Natu Kodi Pulusu. A little Tamarind juice is added at the end. But I have used Tomatoes to give a thick consistency to the gravy.
• For Masala, Telugu people use Cinnamon stick, Cloves, Khuskhus, Dry Coconut, and Dhaniya. These ingredients are roasted to a nice brown and powdered. This spice mixture is added to the curry at the very end. No other spices are used. I have just added a small Bay leaf. Actually this is also not used traditionally.
Making the Curry in the Pressure Cooker:
• I have cooked in an open vessel. If you wish to use the Pressure Cooker, reduce the quantity of water. Close the lid of the Cooker, and put the flame off after 4 whistles. When the steam settles, open the cooker and add the roasted and ground dry spices powder. Cook till gravy is close and take it off the stove.
A few Tips about the Naatu Kodi Pulusu:
• Actually the main ingredient to make a correct Pulusu is Tamarind that gives the ‘pulupu’ that is, sour content. As per the traditional recipe, a little tamarind juice is added and the curry is boiled a little while before taking it off the stove.
To get extra gravy:
• Some people prefer to have extra gravy so that Dosa, Vada or Raagi Sangati can be dipped into it. The way to get extra gravy is to increase the quantity of onion, green chilli and tomatoes. The measure of Salt and red Chilli powder also has to be increased accordingly to balance the taste.
Naatukodi Pulusu | Country Chicken sour Curry - Recipe Video
Naatukodi Pulusu | Country Chicken sour Curry
- Cook Time 1 hr
- Resting Time 3 hrs
- Total Time 4 hrs
- Serves 6
For the Chicken Marinate:
- 1 kg Country Chicken
- 1/2 tbsp Turmeric(Haldi)
- 2 tbsp Oil
- 1 tbsp Ginger Garlic Paste
For the Spices Powder:
- 2 tbsp Coriander Seeds (Dhaniya)
- 7-8 Cloves (Laung)
- 5 Cardamom (Ilaichi)
- 1 Inch Cinnamon Stick
- 1/4 Cup Dry Coconut (Copra)
- 1 tbsp Khuskhus
- 1 Bay Leaf (Tez Patta) (Optional)
For the Curry:
- 6 tbsp Oil
- 2 Green Chillies (Slit)
- 2 Onion Diced
- 2 Sprigs Curry Leaves
- 1/2 tbsp Ginger Garlic paste
- 750 ml Hot Water
- 2 Tomato Diced
- 2.5 tbsp Red Chilli Powder
- 1 Lemon Juice
- Coriander Leaves Chopped (A little)
- Take a Kilo of country chicken and rub salt, turmeric, ginger-garlic paste and oil into the pieces. Let the chicken marinate for at least three hours.
- Roast all the ingredients for the masala powder until a good aroma emanates. Put in the Khuskhus last. Take away from the fire when the Khuskhus starts to splutter.
Grind the roasted masala ingredients into a fine powder once it is cool.
- Heat oil in a vessel. Add slit green Chillies, curry leaves, sliced onions, and salt. Fry till golden brown.
- Add ginger garlic paste and fry well.
Add the diced tomato and cook till it is pulpy; and till the oil floats to the top. Now add red
Chilli powder and fry. Add a little water to prevent it from burning.
- Now add the marinated chicken pieces and fry on high flame, till the chicken turns a nice golden brown.
- Now add the hot water. Mix well. Cover the vessel with a lid and let it cook on medium flame till the chicken pieces become tender.
It may take 35-40 minutes or more, depending on the quality of the chicken. When the
meat is 80% cooked, add the powdered spices and coriander leaves. Cover and cook till
the oil floats to the top.
- Once the meat is tender, add the juice of one lemon and mix well. Once the oil floats well over the curry, take the vessel off from the stove.
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