N for Natu Kodi Pulusu from AP
There are many common dishes from. Starting from the common Namak para or Nimki , the salty shankarpoli or salty dimond cut snack to sweets like Narial Burfi or Coconut Burfi or Narkel naru commonly called Nariyal ka laddu is a sweet with grated coconut is cooked in sweetened thick milk and shaped into small balls.
There are many common dishes from. Starting from the common Namak para or Nimki , the salty shankarpoli or salty dimond cut snack to sweets like Narial Burfi or Coconut Burfi or Narkel naru commonly called Nariyal ka laddu is a sweet with grated coconut is cooked in sweetened thick milk and shaped into small balls.
Nippattu /Thattai/Chekkalu is a flat vada made from
riceflour, roasted bengalgram , peanuts and is popular Karnataka snack while Nuchinude is a Karanataka style steamed dal pakohra.
Naan the soft rotis usually prepared with maida and has its own varieties is another common dish.
Navaratna Kurma is Curry prepared with vegetables, fruits and
nuts in a creamy base.
Nargisi Mutton Kofta – A veg mughlai dish and Navratna Pulao - a rice dish rich in dry fruits.
But here I would detail upon Natu Kodi Pulusu or the Country Chicken curry from Andhra Pradesh is different and worth a try.
Ingredients
Onion (chopped) - 1 number.
Dry coconut - 1 number.
Cloves - 3 number.
Cardamom - 3 number.
Pepper corn - 1 tea spoon.
Popy seeds - 1 tea spoon.
Salt - to taste.
Oil - as required.
Cumin seeds - 1 tea spoon.
Ginger garlic paste - 1 tea spoon.
Chicken pieces - 1 cup.
Water - as required.
Curry leaves - 3 springs.
Red chili powder - 1 tea spoon.
Garam masala - 1 tea spoon.
Coriander leaves (chopped) - 1 bunch.
Cinnamon stick - 1 small.
Preparation
Take the country chicken ( full chicken),
apply turmeric powder and oil all over it, place it on griller stand and cook
it on direct flame till you observe golden brown spots on chicken, cut them
full chicken into pieces of desired sizes and keep aside.
Grill the onion and dry coconut on direct
flame and keep aside.
Take a blender add whole garam masala spices,
pepper corns, popy seeds, salt, grind to a fine powder, also add grilled dry
coconut pieces, grind it, transfer to a plate and keep aside.
In the same blender add grilled onions, grind
to a fine paste and keep aside.
Heat oil in a pressure cooker, add cumin
seeds, prepared onion paste, toss it, add ginger garlic paste, fried country
chicken pieces, also add required amount of water and cook well with lid on for
about 15 to 20 minutes.
Then add curry leaves, red chili powder,
prepared masala powder, salt
and cook till done.
Serve with Rice or Ragi Roti.
Aditya Sinha
16.04.2020
A - Appam, B- Bhutte Ka Kees, C - Chhena Poda , D - Dhuska, E - Eromba F- Fish Curry (Goan) , G - Gulaoti Kebab, H - Halwa Paratha, I- Idiyappam, J - Jadoh, K- Kafuli, L- Litti Bharta, M - Misal Pav
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