Natu Kodi Pulusu Recipe – Authentic Andhra Country Chicken Curry

If you’re craving a hearty, spicy, and traditional Andhra dish that captures the true essence of village-style cooking, Natu Kodi Pulusu (Country Chicken Curry) is a must-try. This recipe carries the rustic aroma of freshly ground spices, the heat of red chilies, and the tangy touch of tamarind that brings every Telugu household together around mealtime. Made with country chicken (natu kodi) instead of regular broiler chicken, this dish holds a unique flavor that’s both earthy and nostalgic.

About Natu Kodi Pulusu

Natu Kodi Pulusu is an iconic Andhra delicacy, often prepared on weekends, festive occasions like Sankranti, or during family gatherings. “Pulusu” means curry with a slightly tangy gravy, traditionally slow-cooked using clay pots to enhance the depth of flavor. Unlike commercial-style curries, this recipe relies on slow simmering, allowing the spices to blend beautifully with the gamey texture of country chicken.

Country chicken differs from broiler chicken—it has leaner meat, less fat, and more flavor. Cooking it takes a little longer, but the results are worth every minute of patience.

Ingredients

For Chicken Marination

• Country chicken (Natu Kodi) – 1 kg
• Curd (Yogurt) – 1/2 cup
• Turmeric powder – 1/2 teaspoon
• Salt – 1 teaspoon
• Ginger-garlic paste – 1 tablespoon

For the Masala Paste

• Fresh grated coconut – 1/4 cup
• Poppy seeds – 1 tablespoon
• Cashews – 2 tablespoons
• Melon seeds (optional) – 1 tablespoon
• Green chilies – 3

(Grind all these ingredients into a smooth paste using a little warm water.)

For the Pulusu (Curry Base)

• Oil – 1/3 cup
• Mustard seeds – 1/2 teaspoon
• Cumin seeds – 1/2 teaspoon
• Cinnamon – 1 inch stick
• Cloves – 4
• Cardamoms – 3
• Bay leaf – 1
• Curry leaves – 2 sprigs
• Onions – 2 large (finely chopped)
• Green chilies – 2 (slit)
• Tomatoes – 2 (chopped)
• Red chili powder – 2 tablespoons
• Coriander powder – 1.5 tablespoons
• Roasted cumin powder – 1 teaspoon
• Garam masala – 1/2 tablespoon
• Tamarind pulp – 2 tablespoons
• Water – 700–800 ml (adjust for desired consistency)
• Fresh coriander leaves – handful (for garnish)
• Salt – to taste

Preparation Steps

Step 1: Clean and Marinate the Chicken

• Wash the country chicken thoroughly and drain excess water.
• In a large bowl, mix curd, salt, turmeric, and ginger-garlic paste.
• Add the chicken pieces and coat them evenly with the mixture.
• Cover the bowl and refrigerate for at least 1 to 2 hours (overnight marination gives the best flavor).

This step tenderizes the tough country chicken and allows the meat to absorb the spices deeply.

Step 2: Prepare the Masala Paste

• Soak poppy seeds, cashews, and melon seeds in warm water for 10 minutes.
• Blend them with grated coconut and green chilies to form a thick, creamy paste.
• This paste gives the curry its signature silky texture and mild nuttiness.

Step 3: Fry the Base Masala

• Heat oil in a heavy-bottomed pan or clay pot.
• Add mustard and cumin seeds. Once they splutter, add cinnamon, cardamom, cloves, and bay leaf.
• Add finely chopped onions and sauté until golden brown.
• Drop in slit green chilies and curry leaves. The sizzling aroma at this stage sets the tone for the whole dish!
• Now add the ginger-garlic paste and fry until the raw smell disappears. This step ensures a strong flavor foundation.

Step 4: Build the Curry Base

• Add chopped tomatoes and cook until soft and mushy.
• Sprinkle red chili powder, coriander powder, and roasted cumin powder.
• Mix well and cook the masala until oil starts separating from the sides of the pan.
• This is a critical step — a well-fried base develops deep flavor in the pulusu.

Step 5: Add Chicken and Cook Slowly

• Add the marinated country chicken pieces and mix thoroughly with the masala.
• Cook uncovered for 10–15 minutes on medium flame, stirring occasionally.
• Watch as the chicken releases its natural juices — let it absorb all the masala flavors.
• Now pour in 2–3 cups of water and cover the pot.
• Cook on low flame for 45–60 minutes, stirring occasionally.
• The slow cooking helps dissolve the spices into the meat, producing a rich and flavorful gravy.

If using a pressure cooker, cook for about 6–7 whistles on low flame after the first whistle.

Step 6: Add the Coconut-Nut Paste

• Once the chicken is cooked tender, add the prepared coconut-nut paste and tamarind pulp.
• Mix well and simmer for another 10–15 minutes until the gravy thickens slightly.
• Adjust salt and spice as per your preference.

This step transforms the simple spicy base into a luscious, tangy pulusu that coats each chicken piece beautifully.

Step 7: Final Tadka and Garnish

• Sprinkle garam masala and let it simmer for 5 more minutes.
• Turn off the heat and let the pulusu rest for 10 minutes with the lid on.
• Garnish with finely chopped fresh coriander leaves before serving.

Serving Suggestions

Natu Kodi Pulusu pairs best with:

• Steamed white rice – a traditional combination.
• Ragi Sangati – a rustic pairing enjoyed in Rayalaseema.
• Jowar roti or Chapati – for a lighter option.
• Idli or dosa – for a spicy breakfast twist!

On festive days like Sankranthi or Ugadi, this dish is often served alongside boiled eggs, pappu (dal), and ghee rice for an indulgent Andhra meal.

Tips for Perfect Pulusu

• Choose fresh country chicken: Older birds are tougher, but they add an authentic flavor when cooked properly.
• Cook on a low flame: The slower the simmer, the richer the taste.
• Avoid skipping the coconut paste: It balances the spice level and gives smoothness.
• Tamarind quantity: Adjust based on your tang preference — authentic pulusu should have a mild sour note.
• Rest before serving: Letting the curry sit covered for 15–20 minutes allows the flavors to meld beautifully.

Regional Variations

Every Telugu household has its version of Natu Kodi Pulusu:

• Rayalaseema Style: Extremely spicy with more dry red chilies and less gravy.
• Coastal Andhra Style: Slightly tangy with more tamarind pulp and coconut paste.
• Telangana Style: Simple and earthy, cooked with red chili paste and minimal oil.

These variations highlight the regional diversity in Telugu cuisine, where spice and flavor are personal signatures.

Nutritional Value (Per Serving)

Country chicken is rich in proteins, iron, and essential amino acids, making this dish both hearty and nutritious.

Why Natu Kodi Pulusu Is Special

What makes this dish truly unique is not just its taste but the heritage behind it. Before modern cooking methods, villagers made this curry in a clay pot over a woodfire, allowing the smoky notes to intertwine with the spices. The combination of natural ingredients and slow cooking brings out a soulful flavor rarely found in modern recipes.

Even today, Telugu families cherish this curry as a symbol of togetherness, celebrating culture, food, and love on every festive occasion.

Storage and Reheating

• Refrigeration: Store leftover pulusu in an airtight container for up to 2 days.
• Reheating: Warm on a low flame with a splash of water to maintain gravy consistency.
• Pro Tip: The flavor deepens on the second day, making it even more delicious.

Conclusion

Natu Kodi Pulusu isn’t just a curry — it’s a celebration of Andhra’s culinary tradition, balancing spice, flavor, and emotion in every spoonful. Whether cooked for family gatherings or festive feasts, this iconic dish embodies the warmth of Telugu households.

So, next weekend, roll up your sleeves, grab that mud pot, and bring the authentic Andhra flavor to your kitchen with this timeless Natu Kodi Pulusu Recipe. Serve it hot, share it with love, and watch everyone go for second servings!