Natukodi Pulusu, is a rustic, runny curry that is as tangy as it is hot.
There are plenty of similarities in the cuisine of Andhra and Karnataka. Let’s start with Andhra cuisine if you look past the contribution of Nizams in shaping modern-day Andhra cuisine. Beyond the biryanis and the salans, you would find that Andhra is deeply conscious of its seasonal and local produce. Since rice is a rare, they depend on millets like Ragi, which incidentally is also equally popular in Karnataka. Call it Ragi Mudde, Ragi Sangati or Kali, but these balls made of boiled Ragi are a staple in both Karnataka and Andhra households. These Ragi Balls can be paired with any curry hot or mild.
Natukodi Pulusu, is a rustic, runny curry that, again is a famous Andhra Pradesh curry which is also incredibly popular in Karanataka. Natukodi Kura, is a chicken curry that is made in a similar way, and is renowned for its smokiness. Natukodi Pulusu, much like other Pulusu, is replete with sharp, distinct accents. It is as tangy as it is hot. It is made with a combination of very homely ingredients and goes best with, you guessed it, Ragi Mudde.
This Pulusu recipe by Platform 65, a high-on concept restaurant imagined as a train platform in Hyderabad shared a recipe of their Natukodi Pulusu and we are in awe of its simplicity. Made with contrasting and contrasting elements like khus khus, dry coconut, mango, chilli powder, this Pulusu will warm your hearts in a jiffy, here is the recipe by chef VH Suresh that you have been waiting for.
Natu Kodi Pulusu Recipe:
Preparation for Natu Kodi Pulusu
Preparation of Ragi Mudde