Natu Kodi Pulusu: Authentic Country Chicken Gravy Recipe
Natu Kodi Pulusu or Country Chicken Gravy is one of the spicy recipes made with desi chicken. It is made with authentic spices which are ground to paste to make gravy.
Learn how to make country chicken gravy Andhra style prepared with a blend of spices. Whenever I visit my village, my grandparents make special dishes either with goat meat or make natu kodi pulusu cooked in a mud pot.
Sometimes I like to eat Natukodi Pulusu with Aaviri kudumu (a recipe made with urad dal batter cooked on steam – protein-packed recipe) or with minapa garelu which is again made with urad dal batter but deep-fried.
During the festive season of Sankranthi, we see cockfight as a tradition. They are grown in a natural way and fed to grow 4-8 kgs. They are active, healthier and resistance to several diseases. Also when cooking them it is hard and takes time to cook.
Apart from this recipe, you may also like to check:
Natukodi Pulusu, Natu Kodi Pulusu, Country Chicken Gravy Andhra Style
Natukodi Pulusu or Natu Kodi Pulusu is one of the spicy recipes made with desi chicken. It is made with the authentic spices which are ground to paste to make gravy.
Ingredients
- 1 Kg. Chicken
- 4 tbsp. Poppy Seeds
- ½ bowl Coriander seeds
- 2 No. Cinnamon sticks 1-inch size
- 9 No. Cloves
- 4 No. Green cardamom
- 1 No. Star anise
- ½ tbsp. Whole Black pepper
- 1 tbsp. Sayajeera
- ½ bowl Coconut pieces
- ½ bowl Oil
- ½ large bowl Onions
- 3 No. Green chillies
- 2 tbsp. Curry leaves
- 2 tbsp. Ginger garlic paste
- ½ tbsp. Turmeric powder
- 1½ tbsp. Salt
- 1 Ltr. Water
- 2 tbsp. Red chilli powder
- 1 bowl Yogurt
- 2 tbsp. Coriander leaves
Instructions
- Roast poppy seeds and coriander seeds separately on low flame.
- On the same pan, add green cardamom, cinnamon sticks, star anise, sayajeera, black pepper and cloves.
- Transfer all roasted spices in a blender, add coconut piece and make soft-paste by adding little water.
- Heat oil in a cookware and fry onions.
- Once onions turn translucent, add curry leaves, green chillies.
Add ginger-garlic paste and sauté till its raw flavor is cooked.
- Put chicken pieces, turmeric powder and salt. Mix well.
Place a bit large bowl over an existing bowl and pour water so that the bigger bowl helps in locking hot air escape by creating pressure as well as the water gets heated.
- After 2 minutes of cooking, remove the lid and sprinkle red chilli powder, add hot water and mix well.
As country chicken takes more time and water to cook, add 1 glass full water the same as the above step.
- Remove lid and put masala paste and hot water into it. Mix well.
- Meanwhile, make buttermilk by adding sour curd and little water.
- Add buttermilk to Natukodi Pulusu when it is almost done
- Garnish Natu Kodi Pulusu Recipe with coriander leaves and serve hot with vegetable Biryani.
Recipe Video
How to make Natu Kodi Pulusu Recipe:
Making Country Chicken Gravy Paste:
- Roast poppy seeds on low heat for a few seconds, and keep aside.
- Similarly, roast coriander seeds on low heat and keep aside.
- Roast cinnamon sticks, cloves, green cardamom, star anise, whole black pepper and sayajeera on low flame.
- Transfer poppy seeds, coriander seeds and other roasted spices, coconut pieces in the blender and make a soft paste, if needed add a little water while grinding.
Cooking Natu Kodi Pulusu:
- In a large cookware, heat oil and add sliced onions fry for few seconds.
- Add green chillies, curry leaves, ginger garlic paste and sauté for a while.
- Add chicken pieces and mix well.
Tip: As per South Indian tradition, country chicken is burnt and cleaned with turmeric powder and then cut into large pieces. If you wish you can cut them into small pieces.
- Sprinkle turmeric powder and salt and mix well.
- Place a large bowl over the cookware and pour 500 ml. water over it and place a lid over a bowl.
Tip: Here bowl helps in locking hot air escaping, also water poured over the lid becomes hot, which can be used again in cooking Natukodi Pulusu.
- After 2 minutes, open the lid and mix well.
- Sprinkle red chilli powder and pour hot water and mix well.
- Again add 250 ml. water in the bowl and heat the same as above.
Note: As the country chicken is hard to cook, it takes almost 750 ml. water to cook.
- Add blend spices paste, add remaining hot water and mix well.
- Cook further till the meat cooks and turns soft by covering the lid.
- In another bowl, add yogurt and water to make buttermilk.
- Add this buttermilk to this recipe and mix well.
Tip: If the chicken is cooked by this time we can serve it directly, if not cook further for a minute or two till the chicken turns soft.
- Garnish the Natu Kodi Pulusu Recipe with coriander leaves.
