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Rayalaseema Ragi Sangati | Natukodi Curry | Ragi Mudde | Natukodi Kura | Finger Millet Ball | Country Chicken Curry | Kodi Kura | Nati Chicken Gravy | Nati Chicken Masala | Andhra Village Style | South Indian Food | Homemade Recipes | Chetana Foods
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** RAYALASEEMA RAGI SANGATI RECIPE (ANDHRA STYLE) **

Below quantity suffices 2 people.

Ingredients:
Cooked Rice = 1/2 Cup = 60 gm (approx)
Ragi Flour = 1 Cup = 120 gm (approx)
Water = 2 Cups = 240 ml (approx)

Procedure:
Boil Water
Add Cooked Rice & boil for few minutes.
Add Ragi Flour & Close the lid. Let it cook for few seconds.
Open the lid & mix everything very well.
Apply a bit of water to a plate & make Ragi Sangati balls.

** Feel free to leave a Comment if you need any clarifications about this recipe.
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Note: Below recipe is more like SHERWA gravy thats good with Idli, Dosa, Parotta, Chapati, Pulao, White Rice, Ragi Sangati etc. We will post Natukodi Pulusu (with Tamarind) after few days in our Channel.

** RECIPE - NATUKODI GRAVY / SHERWA (ANDHRA STYLE) **

Nati Chicken = 1/2 KG

Marinate Chicken with:
Salt = 1/2 tsp
Red Chilly Powder = 1 tsp
Turmeric Powder = 1/4 tsp
Ginger-Garlic Paste = 1 tsp
Lemon Juice = 2 tsp

Grind below to smooth paste:
Dry Coconut Pieces/Powder = 2 TBSP
Saunf / Fennel Seeds = 1 tsp
Onion (pieces) = 1 medium
Tomato (chopped) = 1 medium

Procedure:
Heat Oil = 1/4 Cup (+ 2 TBSP if required)
Fry a bit: Shah Jeera = 1/2 tsp
Fry a bit: Whole Spices (Bay Leaf Small 2, Cinnamon 2 inch, Cloves 3, Elachi 1, Star Anise 1)
Green Mirchi = 3-4 (slit vertically)
Fry a bit
Add Ginger-Garlic Paste = 2 tsp & saute a bit.
Add Grinded Paste thats already made above.
Add Salt (1 tsp)
Cook till oil separates from paste
Red Chilly Powder (2 tsp) + Kashmiri Red Chilly Powder (1 tsp) + Turmeric Powder (1/4 tsp) + Black Pepper Powder (1/4 tsp) + Coriander Powder (2 tsp) + Jeera Powder (1 tsp) + Chicken Masala (1 tsp) + Garam Masala (1/2 tsp)
Cook & Mix Well in low flame
Add Marinated Chicken
Cook Chicken for 10-15 minutes on medium flame till Chicken gets cooked & raw smell goes away!
Add Water = 6 Cups = 1.5 liters (or some more water if thinner consistency is required)
Mix Well
Handful of Coriander + Curry Leaves + Pudina Leaves
Taste & Adjust Salt (1/4 tsp to 1/2 tsp may be required depending on water added)
Cook on medium flame for 15-20 minutes till it thickens & almost becomes half liquid.
[ OPTIONAL ] Add some more handful of coriander

Note: Alternately you can cook in Pressure Cooker for 2-3 whistles till your Chicken gets cooked. (based on the hardness of your Chicken). If doing in Cooker, adding just 1/2 Liter of water may be enough.

** Feel free to leave a Comment if you need any clarifications about this recipe.
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