A fiery and aromatic chicken stir-fry from the heart of Andhra Pradesh, packed with freshly ground spices, curry leaves, and a hint of coconut. This classic semi-dry dish is roasted to perfection, making it an irresistible appetizer or a perfect side for rice and sambar.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving
357cal
32gprotein
18gcarbs
19g
Ingredients
6 pcs Dried Red Chilies (Guntur or Byadgi variety recommended)
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.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
About Andhra Kodi Vepudu, Vegetable Sambar, Steamed Basmati Rice and Curd
Crispy Kodi Vepudu with aromatic sambar, rice, and gut-friendly curd. A truly soul-satisfying comfort food!
This andhra dish is perfect for dinner. With 1090.15 calories and 58.91g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Curd (Plain, full-fat yogurt)
1 tbsp Lemon Juice
1.25 tsp Salt (Divided use)
3 tbsp Vegetable Oil
0.5 tsp Mustard Seeds
2 pcs Onion (Medium, thinly sliced)
3 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Vepudu Masala
In a small, dry pan over low heat, add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon, and green cardamom.
Dry roast for 2-3 minutes, stirring constantly, until the spices become fragrant. Be careful not to burn them.
Add the desiccated coconut and continue to roast for another 30-45 seconds until it turns a light golden brown.
Remove the pan from the heat and let the mixture cool down completely. Once cool, transfer to a spice grinder or small blender and grind into a coarse powder. Set aside.
2
Marinate the Chicken
In a large mixing bowl, combine the chicken pieces with ginger-garlic paste, turmeric powder, red chili powder, curd, lemon juice, and 3/4 teaspoon of salt.
Mix thoroughly with your hands to ensure each piece of chicken is evenly coated.
Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor penetration.
3
Sauté Aromatics
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter.
Immediately add the thinly sliced onions, slit green chilies, and fresh curry leaves.
Sauté for 10-12 minutes, stirring frequently, until the onions are deeply caramelized and golden brown. This step is crucial for developing the authentic base flavor of the dish.
4
Cook the Chicken
Add the marinated chicken to the pan with the browned onions.
Increase the heat to high and stir-fry for 5 minutes to sear the chicken on all sides, locking in the juices.
Reduce the heat to medium-low, cover the pan with a lid, and let the chicken cook for 15-20 minutes. The chicken will release its own moisture. Stir every 5 minutes to prevent it from sticking to the bottom.
5
Roast with Masala
Once the chicken is tender and cooked through, remove the lid and increase the heat to medium-high.
Sprinkle the prepared vepudu masala powder and the remaining 1/2 teaspoon of salt over the chicken.
Stir-fry continuously for 5-7 minutes. The moisture will evaporate, and the masala will cling to the chicken pieces, creating a beautiful dark, roasted coating.
Continue frying until the dish is semi-dry and the oil begins to separate slightly at the edges.
6
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Give it one final toss. Let it rest for 5 minutes before serving.
Serve hot as a standalone appetizer or as a side dish with sambar rice, rasam rice, or plain steamed rice and dal.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
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.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
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.
