https://en.bharatpedia.org/w/index.php?action=history&feed=atom&title=Naatu_kodi_pulusuNaatu kodi pulusu - Revision history2026-11-03T16:15:20ZRevision history for this page on the wikiMediaWiki 1.43.6https://en.bharatpedia.org/w/index.php?title=Naatu_kodi_pulusu&diff=519687&oldid=prevFreaklabsindia: Starting basic data more to come2025-11-08T07:51:14Z<p>Starting basic data more to come</p>
<p><b>New page</b></p><div>{{Short description|Telugu curry dish}}<br />
{{Orphan|date=August 2025}}<br />
{{Infobox food<br />
| name = Naatu kodi pulusu<br />
| image = <br />
| caption = <br />
| course = <br />
| place_of_origin = [[India]]<br />
| region = *[[Andhra Pradesh]] <br />
*[[Telangana]]<br />
| main_ingredient = Country chicken (naatu kodi), [[tamarind]], Indian spices<br />
| variations = <br />
| calories = <br />
}}<br />
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'''Naatu kodi pulusu''' (Telugu: నాటుకోడి పులుసు) is a traditional country chicken curry or stew from [[Andhra Pradesh]] and [[Telangana]], central to [[Telugu cuisine]].<ref>{{Cite web |title=Andhra Pradesh {{!}} Local Food |url=https://www.herzindagi.com/web-stories/food-diary/local-dishes-of-andhra-pradesh-ws-2645 |access-date=2025-08-10 |website=HerZindagi |language=en}}</ref> The phrase ''naatu kodi'' means "country chicken," denoting free-range, locally raised poultry, while ''pulusu'' refers to a [[tamarind]]-based [[curry]].<ref>{{Cite web |date=2018-01-09 |title=Don't Call Yourself A 'Rayalaseema Bidda' If You Haven't Tasted These |url=https://www.chaibisket.com/blogs/blog/rayalaseema-dishes |access-date=2025-08-10 |website=Chai Bisket {{!}} The Telugu Culture Company |language=en}}</ref><ref>{{Cite web |title=Natu Kodi Pulusu {{!}} Country Chicken Curry |url=https://foodiefeasts.unaux.com/2023/06/20/natu-kodi-pulusu-country-chicken/?i=1}}</ref><br />
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== Preparation ==<br />
The preparation begins with cleaning the country chicken and optionally marinating it with turmeric, salt, pepper, or curd to tenderize the meat. The spice base is made by dry roasting coriander seeds, dry coconut, poppy seeds, cinnamon, cloves, and cardamom, then grinding them into a fine paste. Cooking involves tempering whole spices in hot oil, sautéing onions, ginger-garlic paste, green chilies, and curry leaves, then adding the roasted spice paste, chicken pieces, tamarind extract, and water. The dish is simmered slowly until the meat becomes tender and the flavors deepen. While clay pots over wood fires are traditional, modern kitchens often use pressure cookers or heavy-bottomed vessels.<ref>{{Cite web |title=Rana Daggubati's favourite brunch dish: Natu Kodi Pulusu |url=https://recipes.timesofindia.com/web-stories/rana-daggubatis-favourite-brunch-dish-natu-kodi-pulusu/photostory/98849998.cms |access-date=2025-08-10 |website=recipes.timesofindia.com}}</ref><br />
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== Regional variations ==<br />
Across Andhra Pradesh and Telangana, the dish varies according to local tastes and available ingredients:<br />
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* Rayalaseema style: Known for its intense heat, with generous amounts of red chili powder creating a fiery flavor.<ref>{{Cite web |last=Shriram |first=Pranav |date=2025-01-10 |title=The new outlet of this popular Andhra cuisine restaurant is an exciting exploration into Rayalaseema flavours |url=https://www.indulgexpress.com/foods/bangalore-foods/2025/Jan/10/the-new-outlet-of-this-popular-andhra-cuisine-restaurant-is-an-exciting-exploration-into-rayalaseema-flavours |access-date=2025-08-10 |website=Indulgexpress |language=en}}</ref><br />
* Coastal Andhra style: Balances spice with tanginess, often using more tamarind and fresh coconut for a slightly sweet, rich texture.<br />
* Telangana style: Sometimes uses sesame oil for its nutty aroma and includes tomato puree to add depth and mild acidity.<br />
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== Cultural significance ==<br />
''Naatu kodi pulusu'' is deeply embedded in Telugu culinary tradition. The cultural importance of ''naatu kodi pulusu'' is particularly strong in Rayalaseema, where it is inseparably linked with ''ragi mudda'' (finger millet balls). This pairing is rooted in the agrarian heritage of the region, where ragi was a staple crop and the robust, earthy stew provided nourishment and sustenance for labor-intensive farming life. It is also popular during weekends and festivals like [[Sankranti]], commonly served with vadas (garelu), hot rice, ragi sangati, or dosas.<ref>{{Cite web |title=Sankranti 2023: Garelu And Chicken Kura, The Andhra Festive Grub |url=https://www.slurrp.com/article/sankranti-2023-garelu-and-chicken-kura-the-andhra-festive-grub-1673008840444 |access-date=2025-08-10 |website=Slurrp |language=en}}</ref><br />
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== See also ==<br />
{{Div col}}<br />
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*[[Andhra cuisine|Cuisine of Andhra Pradesh]]<br />
*[[South Indian cuisine]]<br />
{{Div col end}}<br />
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== References ==<br />
<references /><br />
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[[Category:Andhra cuisine]]<br />
[[Category:Telangana cuisine]]<br />
[[Category:Indian cuisine]]<br />
[[Category:Indian cuisine by culture]]<br />
[[Category:Indian cuisine by region]]</div>Freaklabsindia