A fiery and aromatic chicken curry from the heart of Andhra Pradesh. Tender chicken pieces are simmered in a rich gravy made with a freshly ground masala of coconut, poppy seeds, and warm spices. This dish is a true celebration of bold South Indian flavors.
Prep20 min
Cook40 min
Servings4
Serving size: 1 cup
400cal
39gprotein
19gcarbs
20g
Ingredients
600 g Chicken (Bone-in, cut into 2-inch pieces)
0.25 cup Curd (Full-fat, for marinade)
0.75 tsp Turmeric Powder (Divided for marinade and curry)
2 tsp Red Chili Powder (Preferably Guntur chili for authentic heat, divided)
2 tbsp Ginger Garlic Paste (Divided for marinade and curry)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Crispy, crunchy, and irresistibly light, these fried lentil wafers are the perfect accompaniment to any South Indian meal. Ready in seconds, they add a delightful crunch to rice and sambar.
About Andhra Kodi Kura, Steamed Rice, Vegetable Sambar and Appadam
Perfectly spiced Kodi Kura with fluffy rice, fiber-rich sambar, and crispy appadam. Pure comfort food!
This andhra dish is perfect for lunch. With 1172.4499999999998 calories and 64.11g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs Cloves
3 pcs Green Cardamom Pods
1 tsp Fennel Seeds
3 tbsp Vegetable Oil
1 tsp Mustard Seeds
10 pcs Curry Leaves
2 pcs Onion (Medium, finely chopped)
3 pcs Green Chilies (Slit lengthwise)
2 pcs Tomatoes (Medium, pureed)
1.5 tsp Coriander Powder
1.5 cup Water (As needed for gravy)
0.5 tsp Garam Masala
1 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp ginger-garlic paste, and 0.5 tsp salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Prepare the Masala Paste
Heat a small, dry pan over low-medium heat. Add the dried coconut, poppy seeds, cinnamon stick, cloves, cardamom pods, and fennel seeds.
Dry roast for 2-3 minutes, stirring constantly, until they become fragrant and the coconut turns a light golden brown. Do not let them burn.
Remove from heat and let the mixture cool completely.
Transfer the cooled spices to a grinder and blend into a fine powder. Add 3-4 tablespoons of water and grind again to form a smooth, thick paste.
3
Sauté the Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and allow them to splutter.
Add the curry leaves and slit green chilies. Sauté for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they are deep golden brown. This step is crucial for the flavor and color of the gravy.
4
Build the Gravy Base
Add the remaining 1 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 5-7 minutes, stirring, until the puree thickens and you see oil separating from the sides of the mixture.
Add the remaining 0.25 tsp turmeric powder, 1 tsp red chili powder, coriander powder, and 1 tsp salt. Mix well and cook for another minute.
5
Cook the Chicken and Masala
Add the marinated chicken to the pan. Increase the heat to high and sauté for 5-7 minutes, stirring occasionally, until the chicken is sealed and lightly browned on all sides.
Add the prepared ground masala paste. Stir well to coat the chicken and cook for 3-4 minutes until the paste is fragrant and well-cooked.
6
Simmer the Curry
Pour in 1.5 cups of water and stir everything together. Bring the curry to a rolling boil.
Reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through.
Stir occasionally to prevent the gravy from sticking to the bottom of the pan.
7
Finish and Serve
Once the chicken is cooked and the gravy has thickened to your desired consistency, turn off the heat.
Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice, bagara rice, or roti.
Servings
4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
12 pieces Urad Dal Appadam (Also known as papad; plain or cumin variety works well.)
1.5 cup Sunflower Oil (For deep frying; any neutral high-smoke point oil is suitable.)
Instructions
1
Prepare for frying. Pour oil into a kadai, wok, or a small, deep pan. Heat over medium-high flame for about 2-3 minutes. To test if the oil is ready, drop a small piece of a broken appadam into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
2
Fry the appadams one by one. Carefully slide a single appadam into the hot oil. Using tongs, gently press it down for a second to ensure it's fully submerged. It will expand and cook in just 3-5 seconds.
3
Flip and finish. Immediately flip the appadam over and cook for another 2-3 seconds. It should be a pale golden color. Avoid overcooking, as it can turn bitter.
4
Drain and repeat. Quickly remove the fried appadam with tongs, allowing excess oil to drip back into the pan. Place it on a plate lined with paper towels to absorb any remaining oil. Repeat the process for all remaining appadams.
5
Serve immediately. Appadams are best enjoyed hot and crispy alongside rice, sambar, rasam, or as a standalone snack.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
