Wednesday, 30 January 2013

Nattukodi pulusu

      I like to view day-to-day offers from snapdeal, which is a website offering  discounts on lots of categories like Mobile, computer, cameras, accessories, clothing etc.  Every weekend my hubby would watch out for sunday buffet at hyderabad through snapdeal, as they display awesome and discounted buffet menu prices on many places... The most interesting part in snapdeal is that they even reimburse the money paid by us if we are not satisfied by the service received by snapdeal suggested places. Isn't it great??? :) Go ahead and make this website as part of ur online service....

Now coming back to our awesome pulusu,  pulusu is most important liquid meal of Andhra cuisine.  The major component added  in any 'pulusu' dish is Buttermilk/Imli, in order to impact a sour taste. This watery sour stew used to be prepared by villagers during sankranti festive.   Country chicken is cooked with onion, tomato, imli, kaalimirch and other home available ingredients on mud pots.  Though cooking on mud pots takes a longer time (than indalium-based or aluminium based cookwares) the claypot impacts a heavenly flavour on the dish, by itself.  The food cooked on mud pots is quite refreshing and does not need too much of fat/oil to do the sauting,, so  I must say that mud pot is a 'blessing in disguise'

     Though I didn't find a place to look for country chicken here at hydi, I did find a mud pot  :)  :)  I hereby, finally present u  broiler-chicken mingled with traditional pulusu spices, cooked on  simmer flamed mud pot.





Ingredients required

For the marination
  • 1 tsp chana dal
  • 4-5 dry red chilly
  • 1 tsp whole dhanya
  • 1 tsp whole jeera/cumin seeds
  • 1/2 tsp venthiyam/methi seeds
  • 2 tsp dry coconut
  • 1 tsp khus khus/poppy seeds
  • 1/2 tsp kalpasi
  • 2 tsp seedless imli/tamarind pieces
  • 2 green cardamon
  • 1-inch cinnamon piece
  • 1/2 tsp haldi/turmeric powder
  • 1 tsp salt
  • Handful of curry leaves
  • 4 tsp finely chopped coriander leaves
  • 10 pods of garlic, finely chopped
  • 1/2 tsp pepper powder

For temper
  • 3 tsp oil
  • 1 tsp rai/mustard seeds
  • 1/2 tsp chana dal
  • 2 green chillies, slit lengthwise
  • Few curry leaves

other 
  • Finely chopped onion - 1 cup
  • Finely chopped tomato - 1 cup
  • Chicken, (with bones) - 1/2 kg

Method

Dry roast chana dal, red chilly, jeera, dhanya, methi, coconut, khus khus, kalpasi, imli, cinnamon, cardamon. Powder them, keep aside.  In a bowl, combine curry leaves, coriander leaves, salt, turmeric powder, pepper (Kaalimirch powder) and ginger slices.  Mix well



Now, add in powdered spice and chicken, marinate well for three to four hours



 In the mud pot, heat oil for temper and add one by one


Add in chopped onions and saute them till they turn light brown colour


To this add tomato and marinated chicken mix. Add one cup water, cover and cook for fourty five minutes





After that, adjust salt, serve hot with rice/ kal dosa.


 Hmm... it was quite tasty......





I am linking this recipe to My spicy recipe- Giveaway event

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