We call this Koodi Pulusu or Chicken Pulusu. Pulusu as in Telugu, means gravy which is not very thick but has running consistency. Amma prepares Chicken Pulusu with Dosa for Breakfast on Bhogi day during Sankranti or Pongal festival. Bhogi festival is not complete without this breakfast at our place. For Vegetarians, its Dosa with Jaggary and for Non-Veg, its always Chicken Pulusu with Dosa.
Here you go for the recipe.
Method to prepare:
Chop chicken to desired size.
Chop Onions, Tomatoes, coriander finely,
Heat oil in a pressure cooker, add cloves, cinnamon, fennel seeds and bay leaf. Then add onion and sauté well. Fry till its light brown in colour, then add ginger garlic paste. Fry till the raw smell is gone. Add coriander leaves. Keep few leaves for garnishing.
Then add chicken piece along with salt and turmeric pw. Fry on high flame for 5 mins. Ensure it doesn't get burnt.
Then add chilli powder, coriander pw, fry well so that the chicken pieces gets a coating. Then add tomatoes pieces, simmer it for 5 mins. Then add water and coconut paste. cover it with lid and bring to 1 whistle.
Once the pressure is out, remove the lid and put on high flame. Spinkle garam masala and then garnish with coriander leaves before removing from flame.
This can be served with Ragi Sangati, Parotta, Ghee Rice, Pooris or even plain rice.
Chicken Pulusu or Gravy - Andhra Style
Ingredients
- 500 gms Chicken
- 200 gms Onions
- 100 gms Tomatoes
- 1 tsp Ginger Garlic Paste
- Coriander Leaves chopped, half cup
- 4 Cloves
- 2" Cinnamon
- 1 Bay Leaf
- 1 tsp Fennel Seeds
- 2 tbsp Coconut paste
- Salt to taste
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- A Pinch Turmeric Powder
- 1 tbsp Cooking Oil
- 1 tsp Butter
- 1/4 tsp Garam Masala
- 1 cup Water
Instructions
How to make Chicken Pulusu or Gravy - Andhra Style
- Chop chicken to desired size.
- Chop onions, tomatoes, coriander finely.
- Heat cooking oil in a pressure cooker, add cloves, cinnamon, fennel seeds and bay leaf. Then, add onion and sauté well. Fry till its light brown in colour, then add ginger garlic paste. Fry till the raw smell is gone. Add coriander leaves. Keep few leaves for garnishing.
- Then, add chicken piece along with salt and turmeric powder. Fry on high flame for 5 mins. Ensure it doesn't get burnt.
- Then, add red chilli powder, coriander powder, fry well so that the chicken pieces gets a coating. Then, add tomatoes pieces, simmer it for 5 mins. Then, add water and coconut paste. cover it with lid and bring to 1 whistle.
- Once the pressure is out, remove the lid and put on high flame. Sprinkle garam masala and then garnish with coriander leaves before removing from flame.
- This can be served with Ragi Sangati, Parotta, Ghee Rice, Pooris or even plain rice.
Asha says
Mouthwateringly beautiful! I LOVE the color.Thanks Srivalli:))
Cynthia says
My mouth is watering here. Send me some 🙂
SHANTI BHANU says
hi ur chicken is sooo good.....nice blog...
Srivalli says
Thanks Asha
Most welcome Cynthia..send me your address..:)
thanks shanti
Anonymous says
hi srivalli garu,iam in united states and i dont know cooking.iam very glad to find your blog.after visiting your blog i got interest in cooking and iam cooking great now.My husband is enjoying the food.Thank you so much for everthing.thank u,thank u............
Anonymous says
tried it and it came out amazing...thanks srivalli
Sabita Sagi says
tried it on kanuma as a side for peas pulao...turned out yummy...we loved it 🙂 it will now be a side dish whenever i make pulao 🙂 thanks srivalli.
Sabita
Srivalli says
Thanks for the feedback Sabita, glad you liked it.