Spicy, high-protein Andhra recipe: Nattukodi Pulusu with Ragi Sankati

Try this Nattukodi Pulusu (chicken curry) recipe and serve it with ragi sankati (balls made with ragi flour).

You have got to try these traditional spicy delicacies from the southern region of India, Rayalaseema, in the state of Andhra Pradesh. The recipes are shared by Chef Valli of ibis and Novotel Bengaluru Outer Ring Road, who is originally from this region, will help you sample the fresh and feisty cuisine right in your kitchen! Nattukodi Pulusu with Ragi Sankati is essentially chicken curry served with ragi flour balls. Delicious, nutritious and high in protein, you have got to make this right away!

Nattukodi Pulusu with Ragi Sankati

Ingredients: For 2 portions

Powder Masala: ( Mix all the ingredients below after slow roasting and make affine powder)

Coriander seed: 1tbsp

Red chili : 10 gm

Kebab chili: 15 gm

Garam Masala powder : 10 gm

Paste : (Make a paste with the below mentioned ingredients)

Ingredients Quantity

Melon seed: 30 gm

Fresh coconut : 30 gm

Cashew nut : 30 gm

Oil : 50 gm

Curry leaf : 5 gm

Onion paste: 100 gm

Ginger garlic paste: 20 gm

Turmeric powder: 5 gm

Green chili: 2 no

Coriander powder : 30 gm

Red chili powder: 30 gm

Tomato puree : 100 gm

Chicken curry cut : 500 gm

Chop fresh coriander : 20 gms

Method

Take a pan, heat oil add curry leaf green chili, onion paste, ginger garlic paste, turmeric powder, coriander powder, red chili powder and saut for 2 mins. add tomato puree and the chicken, nicely saut them till it gets a nice colour, then add the Paste as mentioned above, saut well, add water and salt as required and cook till the chicken is cooked properly.

Add the above mentioned Powdered masala and chop coriander to finish.

Serve the dish with Ragi Sankati

Ragi Sankati

Ingredients:

Water 400 ml

Old rice 200 gm

Ragi flower 100 gm

Salt: to taste

Method:

Wash and soak the rice in water for 30 mins.

Boil 400 ml water and cook the rice till it is overcooked, sprinkle the ragi flour on top of the rice, covet it and keep it for 8 mins, after that mix the rice and the flour properly, make the balls when the mixture is still hot.