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:
- Dry Coconut - 50 gm
- Chicken- 200 gms
- KusKus - 50gm
- Salt -to taste
- Chilli Powder- 2tbsp
- 3 Mango Chilli Powder- 2tbsp
- Garam Masala - 1 tbsp
- Tomato Paste - 1 cup (130 gm)
- Oil - 50 gm
- Chopped Onion - 50gm
- Green chili coarsely chopped - 3
- Whole Garam Masala - whole 1 pc each
- Ghee- 1 tbsp
- Turmeric powder- 1/2 tbsp
- Ginger garlic paste - 1 tbsp
- Coriander for garnish
- Ragi Mudde
- Ragi Powder - 100 gm
- Ghee- 2tbsp
- Water - 220 ml
- Boiled Rice - 1cup
Preparation for Natu Kodi Pulusu
- Soak KusKus for 30 minutes and prepare a paste along with dry coconut powder.
- Take a frying pan and add oil
- Add whole garam masala
- Add chopped onion and green chili, toss and sauté until the onion turns golden brown.
- Add Garam masala powder
- Add chicken and toss it and let cook for 5 minutes
- Add turmeric powder, chilli powder and the prepared paste of Kus Kus and dry coconut powder.
- Add Mango chili powder and salt to taste
- Add 1 cup of tomato paste and cook well for 5 minutes
- Add a pinch of garam masala and 1 tbsp of ghee
- Garnish with coriander leaves and serve hot.
Preparation of Ragi Mudde
- To a saucepan add water and allow it to heat upto 60 C
- Mash the cooked rice and add to hot water
- Add salt to taste
- When the water boils add rag powder and cook well for 5 minutes
- Add 2 tbsp of Ghee and serve it hot along with delicious Natu Kodi Pulusu.
