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Natu Kodi Pulusu
- Type: Spicy tamarind-based curry
- Special Touch: Uses tamarind pulp for a tangy flavor
- Best With: Steamed rice, ghee, and pappadam
Ingredients:
For marination:
- Natu Kodi (country chicken) – 1 kg (cut and cleaned)
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Salt – to taste
- Ginger-garlic paste – 2 tbsp
For cooking:
- Oil – 4-5 tbsp (use gingelly or groundnut oil for authentic flavor)
- Onions – 3 large (finely chopped)
- Green chilies – 3–4 (slit)
- Ginger-garlic paste – 2 tbsp
- Tomatoes – 2 (chopped)
- Curry leaves – 1 sprig
- Tamarind – lemon-sized ball (soaked in warm water & juice extracted)
- Coriander powder – 1 tbsp
- Cumin powder – 1 tsp
- Red chili powder – 1½ tsp (adjust to taste)
- Garam masala – 1 tsp
- Water – as needed
Method:
- Marinate the chicken:
- Mix chicken with turmeric, salt, and red chili powder. Let it sit for at least 30 minutes.
- Sauté the base:
- Heat oil in a deep vessel or kadai.
- Add chopped onions, green chilies, and curry leaves. Sauté until golden brown.
- Add ginger-garlic paste. Cook until the raw smell disappears.
- Add tomatoes & spices:
- Add chopped tomatoes. Cook till soft and mushy.
- Add coriander powder, cumin powder, and more chili powder. Cook till oil separates.
- Cook chicken:
- Add marinated chicken pieces. Sauté on high heat for 5–6 minutes.
- Cover and cook for 10–15 minutes on medium heat, stirring occasionally.
- Add tamarind & simmer:
- Pour in tamarind extract. Add enough water to make a pulusu (thin curry).
- Adjust salt and spice. Cover and simmer for 25–30 minutes until chicken is tender.
- Finish with garam masala:
- Optional: Add coconut paste or poppy seed paste for richness.
- Add garam masala. Simmer for 5 more minutes.
- Garnish:
- Sprinkle fresh coriander leaves and turn off the flame.
