ragi sangati natukodi pulusu prepare

 Ragi Sangati with Natukodi Pulusu is a traditional dish from Andhra Pradesh, India. Ragi Sangati is a dish made from finger millet flour, and Natukodi Pulusu is a flavorful chicken curry. Here's how you can prepare both:

How to prepare. 

Ragi sangati natukodi pulusu prepare

Ingredients for Ragi Sangati:

➤1 cup ragi (finger millet) flour

➤Water

➤Salt to taste

Ingredients for Natukodi Pulusu (Chicken Curry):

➤500 grams chicken pieces, cleaned and washed

➤1 onion, finely chopped

➤2 tomatoes, chopped

➤2 green chilies, slit

➤1 teaspoon ginger-garlic paste

➤1 teaspoon red chili powder (adjust to taste)

➤1/2 teaspoon turmeric powder

➤1 teaspoon coriander powder

➤1/2 teaspoon cumin powder

➤Salt to taste

➤Curry leaves

➤Coriander leaves for garnishing

➤2 tablespoons oil

Instructions:

For Ragi Sangati:

1. Boil water in a large pot.

2. Gradually add ragi flour while stirring continuously to avoid lumps.

3. Keep stirring until the mixture thickens and forms a smooth dough-like consistency.

4. Remove from heat and let it cool slightly.

5. Wet your hands and shape the mixture into round balls or patties.

For Natukodi Pulusu:

1. Heat oil in a heavy-bottomed pot or pressure cooker.

2. Add chopped onions and sauté until they turn golden brown.

3. Add green chilies and ginger-garlic paste. Sauté for a couple of minutes until the raw smell disappears.

4. Add chopped tomatoes and cook until they turn soft and oil starts to separate.

5. Add red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for a few minutes.

6. Add chicken pieces and coat them with the masala. Cook for about 5-7 minutes until the chicken changes color.

7. Add enough water to cover the chicken pieces. Close the lid and pressure cook for about 2-3 whistles or until the chicken is cooked tenderly. If not using a pressure cooker, cook covered until the chicken is fully cooked and tender.

8. Once the chicken is cooked, open the lid and adjust the consistency of the curry according to your preference. You can add more water if needed.

9. Garnish with curry leaves and chopped coriander leaves.

To serve, place a Ragi Sangati ball on a plate and pour the Natukodi Pulusu over it. Enjoy this delicious and nutritious Andhra meal!

Please note that cooking times and ingredient quantities might vary based on your preferences and the specific brands of ingredients you use.