How to make Ragu Muda Natu Kodi Pulusu

Ragu Muda Natu Kodi Pulusu is a traditional dish hailing from the vibrant culinary landscape of Andhra Pradesh, India, known for its rich and fiery cuisine. This particular dish, however, captures a subtler, yet profoundly flavorful aspect of Andhra’s gastronomic offerings, focusing on the homely and comforting qualities that regional Indian cooking is celebrated for.

The term “Ragu Muda” translates to a tender or young, indicating that the chicken used in this recipe is of a younger, more tender variety, which is essential for achieving the desired succulence in the dish. “Natu Kodi” means country chicken, which is known for its strong flavor and texture compared to broiler chicken. Country chicken is preferred in this dish for its authenticity and depth of taste. “Pulusu,” on the other hand, is a type of stew or gravy that is a staple in Andhra and Telugu cuisine. It typifies a tangy gravy made from tamarind juice as its base, often enriched with a variety of spices and seasonings unique to South Indian culinary traditions.

This dish stands out for its simplicity and the rustic flavors it embodies. The preparation involves simmering the young country chicken in a tangy tamarind-based gravy, spiced with fenugreek seeds, mustard seeds, dry red chilies, curry leaves, and turmeric powder, among other ingredients. The inclusion of garlic and onions adds depth, while a pinch of jaggery balances the tanginess with a subtle sweetness.

Ragu Muda Natu Kodi Pulusu Recipe

Ragu Muda Natu Kodi Pulusu

Free-range, or cage-free, chickens—popularly known as country chickens in India—have a flavor distinct from what Indians refer to as broiler chickens. This curry made with country chickens pairs well with jowar roti or Ragi Mudde—and, of course, rice. Freshly ground spices and lemon juice add a kick to this tangy dish.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 54 minutes mins

Course Main Course

Cuisine Indian

Servings 6 people

Calories 964 kcal

Equipment

• 1 bowl
• 1 pot

Ingredients

  

• 1 whole chicken skin removed, cut into 10 pieces
• 1 teaspoon ground turmeric divided
• 3 garlic cloves minced, divided
• 1 1-inch fresh ginger piece, peeled and minced, divided
• Juice of 1/2 lemon
• Salt
• 2 teaspoons coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon peppercorns
• 1/2 teaspoon green cardamom pods
• 2 large tomatoes quartered
• 1 tablespoon vegetable oil
• 3 green chiles sliced
• 1 onion chopped
• 2 teaspoons red chile powder
• 1 cup water

Instructions

 

• In a bowl, combine the chicken, 1⁄2 teaspoon of turmeric, half the garlic, and half the ginger. Drizzle the lemon juice over the chicken and mix well. Season with the salt. Set aside.
• In a pot over medium heat, combine the coriander seeds, cumin seeds, cloves, peppercorns, and cardamom. Dry-roast, stirring continuously, until fragrant. Remove the pan from the heat and transfer the spices to a blender. Add the tomatoes and process until smooth. Set aside.
• In the same pot over medium-high heat, heat the vegetable oil.
• Stir in the remaining 1⁄2 teaspoon of turmeric, mixing it into the oil.
• Add the green chiles and cook for 3 to 5 minutes, until they begin to soften.
• Add the onion and cook for 5 to 6 minutes, stirring frequently, until softened.
• Add the remaining garlic and ginger. Sauté for 1 minute.
• Add the tomato-spice mixture and cook for 1 minute more.
• Add the chicken to the pot and stir in the chile powder. Taste and season with more salt as needed. Stir well to combine and add the water. Bring the mixture to a simmer, then cover the pot. Reduce the heat to low and cook for 20 to 25 minutes, until the chicken is done and the juices run clear.

Notes

If preferred, you can cook the chicken in an electric pressure cooker, such as
the Instant Pot®, before adding it to the curry, which can save a little time if you plan it right. To do this, place the marinated chicken and 1 cup of water into the pot. Lock the lid into place and make sure the valve is in the Sealed position. Select Pressure Cook or Manual and set the time to 20 minutes on High Pressure. Once the cooking is done, quick release the pressure. In step 9, add the chicken to the pot and cook for 5 minutes for the flavors to meld, before seasoning with salt.

Keyword Chicken, ground turmeric

Cooking tips about Ragu Muda Natu Kodi Pulusu

• Selecting the Chicken: The dish calls for “young” or “tender” country chicken (Natu Kodi). These birds are generally more flavorful than broiler chickens but also tougher, so it’s crucial to source fresh young chicken to balance tenderness with flavor.
• Marination: Marinating the chicken plays a significant role in enhancing the dish’s flavors. Use local spices such as turmeric, chili powder, coriander powder, and salt. Incorporating a bit of yogurt in the marinade can help tenderize the chicken and add a slight tanginess complementing the overall flavor profile.
• Slow Cooking: Ragu Muda Natu Kodi Pulusu should be cooked slowly over a low to medium heat. Slow cooking helps in breaking down the fibers of the chicken, rendering it more tender and allowing it to absorb the rich flavors of the gravy thoroughly.
• Tamarind Juice: The tanginess of the dish predominantly comes from tamarind juice. It’s essential to balance the sourness of the tamarind with the spice levels. Soak tamarind in warm water and extract its juice. Adjust the quantity according to your taste and the desired level of tanginess.
• Tempering: Tempering mustard seeds, curry leaves, dried red chilies, fenugreek seeds (methi), and a pinch of asafoetida (hing) in oil before adding the chicken enhances the dish’s aroma and adds layers to its flavor profile.
• Use of Garlic and Onion: Sautéing finely chopped garlic and onions until golden brown before adding the marinated chicken gives the gravy a beautiful base flavor. Onions add sweetness, balancing the spiciness and acidity of the dish.
• Simmering with Spices: After adding the chicken, incorporate the rest of the spice blend, including freshly ground pepper for added heat. Cover and let it simmer, allowing the chicken to cook thoroughly and the gravy to thicken slightly.
• Garnishing: A final garnish of fresh cilantro (coriander leaves) not only adds color but infuses a fresh, herbal note to the dish. Adjust seasoning with salt before serving.
• Serving: Traditionally, Ragu Muda Natu Kodi Pulusu is best enjoyed with steamed rice or ragi sankati (millet dumplings) to soak up the flavorful gravy.
• Patience Is Key: Given the toughness of country chicken compared to broiler chicken, patience during cooking is vital. The longer and slower the chicken cooks, the more flavorsome and tender it becomes.

Serving suggestions about Ragu Muda Natu Kodi Pulusu

• With Steamed Rice: The classic way to serve Ragu Muda Natu Kodi Pulusu is alongside a bowl of hot steamed rice. The neutral taste of rice pairs excellently with the rich and tangy gravy, making each bite a perfect blend of flavors.
• Ragi Sankati: For a traditional Andhra experience, serve Ragu Muda Natu Kodi Pulusu with ragi sankati (finger millet balls). The combination is not only nutritious but also exceptionally satisfying, allowing the flavors of the pulusu to shine through.
• With Flattened Rice (Poha or Atukulu): Soak flattened rice in water for a few minutes until soft, drain, and then mix it with Ragu Muda Natu Kodi Pulusu. This creates a quick and easy meal that’s both filling and delicious.
• As Part of an Andhra Meal: Incorporate this dish as part of a larger spread including other Andhra delicacies like pappu (lentil dal), gongura chutney, and crispy fryums for a complete Andhra dining experience.
• Biryani Style: Though not traditional, for a creative twist, use the Ragu Muda Natu Kodi Pulusu as a base for a biryani. Layer cooked basmati rice over the pulusu and steam together for a few minutes. This infuses the rice with the dish’s tangy and aromatic flavors.
• With Indian Breads: For those who prefer bread, serving Ragu Muda Natu Kodi Pulusu with soft chapatis, naan, or parathas makes for a delightful combination. The bread can be dipped into the gravy, capturing the rich flavors in each bite.
• Dosa or Idli: While unconventional, pairing Ragu Muda Natu Kodi Pulusu with dosa or idli offers a fusion of tastes. The mildness of dosa/idli beautifully complements the robust flavors of the pulusu.

Top 5 FAQs about Ragu Muda Natu Kodi Pulusu

• What is Ragu Muda Natu Kodi Pulusu? Ragu Muda Natu Kodi Pulusu is a traditional dish from Andhra Pradesh, India, featuring young, tender country chicken cooked in a tangy tamarind-based gravy. It captures the subtler, homely aspect of Andhra cuisine, celebrated for its comforting qualities. The dish uses a variety of spices and ingredients, including fenugreek seeds, mustard seeds, dry red chilies, curry leaves, and turmeric powder, to create its distinctive flavor.
• How does the choice of chicken affect the dish? The choice of young or “tender” country chicken (“Natu Kodi”) is crucial for achieving the desired taste and texture. Country chicken is preferred for its authenticity and depth of flavor, which significantly enriches the dish compared to using broiler chicken.
• What role does tamarind juice play in the recipe? Tamarind juice provides the essential tanginess to the gravy, hallmark of many Andhra and Telugu dishes. It’s vital to balance the sourness of the tamarind with the other flavors in the dish, adjusting its quantity to achieve the preferred level of tanginess.
• Are there any specific tips for cooking Ragu Muda Natu Kodi Pulusu perfectly? Yes, slow cooking is a pivotal aspect of preparing Ragu Muda Natu Kodi Pulusu. Simmering the chicken slowly allows it to become tender and thoroughly absorb the flavors of the gravy. Additionally, marinating the chicken in spices and a bit of yogurt can enhance the taste and tenderness of the dish. Temperaing of spices in oil before combining with the chicken also contributes to a deepened aroma and flavor profile.
• What are some traditional serving suggestions for Ragu Muda Natu Kodi Pulusu? Traditionally, Ragu Muda Natu Kodi Pulusu is enjoyed with steamed rice or ragi sankati (a type of millet dumpling). These pairings allow the rich and tangy gravy to be fully appreciated, making for an enriching and satisfying meal that highlights the culinary heritage of Andhra Pradesh.

Ragu Muda Natu Kodi Pulusu embodies the essence of Andhra Pradesh’s culinary tradition, offering a taste journey through the rustic and comforting flavors typical of home-style cooking in the region. This dish, with its tender young country chicken and tangy tamarind-based gravy, provides a beautiful balance of flavors enriched by a variety of local spices and aromatics. The meticulous process of slow-cooking the chicken to perfection, marinating it with the right blend of spices, and tempering techniques all contribute to its profound and unique taste.