Natu Kodi Pulusu is a traditional South Indian curry, that mainly comes from the Rayalaseema region. It incorporates the rich flavours that define the region’s culinary heritage. This blog presents a simple recipe with a quirky bite. Provides an overview of the basics of South Indian cooking, allowing you to recreate the magic in your kitchen. As they say “Learn from the best”, the best Rayalaseema cuisine maker, Jagavi’s Kritunga is going to teach you the way to do the best Natu Kodi Pulusu.
Disclosure of features
1. The chicken:
Start with juicy pieces of chicken, usually on the bone, to add depth and flavour to the dish.
2. Tamarind extract:
Tamarind is the cornerstone of Natu Kodi Pulusu, which gives foods a balance of bold flavours.
3. Condiments:
Condiments like mustard seeds, curry leaves, red chilli and sweet turmeric elevate food from kitchen level to 7-star restaurant.
4. Coconut:
Coconut milk’s taste and creamy texture add a softness and sweetness to adjust the flavours of the food. This takes the whole recipe to a higher creamier level.
5. Coriander:
Fresh coriander leaves add a good colour and a refreshing aroma, making Natu Kodi Pulusu into a nice and fresh meal. It can also be used as a garnishing at the end.
Let’s start the cooking
Marinating: Start by marinating the chicken pieces with a little turmeric, salt, curd and pepper powder. Let the chicken soak in the flavours for at least 30 minutes and for the best result marinate a minimum of 6 Hours to Overnight.
Tempering: Heat a drop of oil in a frying pan and sauté the mustard seeds, curry leaves and dried red chillies until they release their aroma.
Grill: Add the shredded chicken to the skillet/pan and grill until golden brown, with the natural juices of the spices flowing.
Tamarind Infusion: Make an infusion of tamarind in hot water and strain to remove the dust. Pour this sauce over the chicken and let it simmer and absorb the tangy flavour. Tamarind is also considered a good antibiotic.
Coconut Indulgence: Drizzle hot chicken in creamy coconut milk for a rich sauce that coats every bite in a velvety, rich texture.
Garnish: Sprinkle freshly chopped coriander leaves over the natu kodi pulusu to keep the dish fresh and beautiful.