A fiery and tangy Andhra-style curry made with country chicken, simmered in a tamarind and coconut-based gravy. This rustic dish is packed with bold flavors and pairs perfectly with hot rice or ragi sangati.
Prep25 min
Cook50 min
Soak15 min
Servings4
Serving size: 1 cup
494cal
41gprotein
18gcarbs
Ingredients
750 g Country Chicken (Curry cut, skin-on recommended for flavor)
0.25 cup Curd (For marinade, slightly sour is fine)
2 tbsp Ginger Garlic Paste (Divided use)
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to your spice preference)
A wholesome and traditional Andhra staple, these soft, earthy balls are made from finger millet flour and rice. Ragi Sangati is incredibly nutritious and pairs perfectly with spicy curries for a satisfying, rustic meal.
Crisp, tangy onion rings tossed in a zesty mix of Indian spices and lemon juice. This simple North Indian salad is the perfect, refreshing accompaniment to rich curries and grilled meats, ready in minutes.
About Natu Kodi Pulusu, Ragi Sangati and Lachha Pyaaz
Aromatic Natu Kodi Pulusu with energy-giving Ragi Sangati. A soul-satisfying, homestyle power meal!
This andhra dish is perfect for lunch. With 940.25 calories and 52.00999999999999g of protein per serving, it's a nutritious choice for your meal plan.
31gfat
(Slit lengthwise)
2 pcs Tomato (Medium-sized, finely chopped)
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 pcs Tamarind (Small lemon-sized ball)
0.25 cup Grated Coconut (Fresh or frozen)
1.5 cup Water (For pressure cooking)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the country chicken pieces with curd, 1 tbsp of ginger garlic paste, turmeric powder, red chilli powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let the chicken marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Gravy Base
Soak the tamarind in 1 cup of warm water for about 20 minutes. Squeeze the pulp to extract a thick juice, then strain and discard the solids.
In a small blender, grind the grated coconut with a few tablespoons of water to form a smooth, fine paste. Set aside.
3
Sauté Aromatics and Build Masala
Heat sesame oil in a pressure cooker over medium heat. Add the cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they release their aroma.
Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the remaining 1 tbsp of ginger garlic paste and the slit green chillies. Sauté for another minute until the raw smell disappears.
Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
Stir in the coriander powder and cumin powder. Cook for 1 minute, stirring continuously to prevent burning.
4
Sear and Pressure Cook the Chicken
Add the marinated chicken to the pressure cooker. Increase the heat to high and sear the chicken for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides. This step is crucial for locking in flavor.
Pour in 1.5 cups of water and add the remaining 0.5 tsp of salt. Stir well, scraping the bottom of the cooker to deglaze.
Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles. After the first whistle, reduce the heat to medium-low and cook for 20-25 minutes.
Turn off the heat and allow the pressure to release naturally. This ensures the chicken becomes tender.
5
Finish the Pulusu
Once the pressure has released, open the cooker. Turn the heat back on to medium.
Pour in the prepared tamarind extract and add the ground coconut paste. Stir everything together gently.
Let the curry simmer uncovered for 10-12 minutes, allowing the flavors to meld and the gravy to thicken. You will see oil starting to separate at the edges.
Stir in the garam masala powder and cook for one final minute.
Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving.
396cal
10gprotein
80gcarbs
4gfat
Ingredients
1 cup sona masuri rice (or any short grain rice)
2 cup ragi flour
4 cup water
1 tsp salt
1 tsp ghee (optional, for shaping)
Instructions
1
Wash the rice thoroughly. In a heavy-bottomed pot, combine the rice, 4 cups of water, and salt. Bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the rice is very soft and mushy. Mash the cooked rice well with the back of a sturdy ladle until it forms a paste-like consistency.
2
Reduce the heat to the lowest setting. Add the ragi flour all at once on top of the mashed rice, but do not mix it in yet. Cover the pot and let the flour steam for 2-3 minutes to cook it properly.
3
Using a sturdy wooden spoon or a traditional sangati stick (katta), vigorously and continuously mix the ragi flour into the rice. Press the mixture against the sides of the pot to break any lumps. Continue mixing for 4-5 minutes until you have a smooth, thick, and lump-free dough.
4
Turn off the heat and let the mixture cool just enough to handle. Dip your hands in cool water or grease them with a little ghee to prevent sticking. Take a large portion of the hot mixture and quickly shape it into a smooth, round ball.
5
Place the hot Ragi Sangati on a plate. Serve immediately with a spicy curry like Natu Kodi Pulusu (country chicken curry), mutton curry, or a simple vegetable gravy.
1 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
1 tsp Chaat Masala
0.5 tsp Salt (Or use a mix of black salt and regular salt)
1 pc Green Chilli (Finely chopped, optional for extra heat)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings, about 1/8-inch thick. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step makes them incredibly crisp and mellows their sharp, pungent flavor.
3
Drain and Dry Thoroughly
Drain the onions completely using a colander.
Spread the onion rings on a clean kitchen towel or paper towels and pat them completely dry. Removing all excess moisture is key to preventing a watery salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
