Tuesday, April 14, 2009

Chicken Pulusu

Hummmmmm.........about this recipe there is lot to tell.......this is my all time fav. chicken variety, generally in telugu we call it kodi pulusu......the word pulusu mean the gravy which is not thick but in puring consistency........this is the most comfort chicken variety in south......we have it with garelu/wada, dosa, idli and even we have with rice and biryani.


Masala: 1/4cup fresh shredded coconut, 2tsp.coriander powder, 3 pods garlic, 2''piece of ginger, 1/4 cup onion(roughly chopped), 2no.cardamom, 2'' piece Cinnamon, 3cloves.

Grind all the above ingredients with little water into very smooth paste and keep it aside.


In a pan or cooker heat 4tbsp.oil, once it is hot add 1/4tsp. of jeera and mustard each, once they start to crack, add 1/4 cup of onions(cut lengthwise) and fry until the onions are translucent they add 1/4cup of diced tomatoes( do not add more tomato, it changes the taste of chicken)and fry for few min. then add the ground masala, salt and 1/4tsp. turmeric powder and fry on medium flame for about 15 min. or until the masla is light brown in color, then add the chicken pieces, 1 cup water, 2tsp. red chilli powder(adjust as per the spice level) and pressure cook for two whistles, the gravy should be in pouring consistency....if it is too tin then keep it on medium flame until you get the desired consistency. If you are doing it in a pan cover it with lid and cook until the chicken is cooked and the gravy is thick enough(should not be too tick or too watery)....now garnish it with coriander leaves and seve it hot...........with rice, idli,dosa, wada.......this can also be served as Sharuva for Biryani.

Related Posts with Thumbnails