Rayalaseema spice tour
Sangati and NatuKodi Pulusu: A Culinary Trip of Andhra Pradesh
As a son of Andhra Pradesh, i am very interested in the food culture of the state. In fact, of all the dishes that define our culture, I am particularly fond of two of them: Sangati and Natukodi Pulusu. While each dish brings flavour of the Rayalaseema region of Andhra Pradesh on the taste buds, it talks more about our heritage and community.
Sangati is a kind of rice dish that calls for warmth and comfort. I clearly remember its preparation in my childhood, as it was prepared on so many occasions, especially when my family members and I had met at home to celebrate festivals or other good events. Essentially, Sangati is simply a rice-based dish, but it is cooked with Ragi and raw rice. Preparation varies from house to house, but the core is the same: it's simple nourishment that gets us together.
Sangati and Natukodi Pulusu, in fact, are not just dishes but a reflection of the cultural heritage of Andhra Pradesh. They remind us that local ingredients and traditional methods of cooking are held in high regard. In this fast-changing world, these recipes serve as a connection to our past, when our ancestors cultivated land and reared animals. Also, a community highlight. They generally prepare enormous quantities that can feed whole families and friends. Sharing food is a crucial bonding experience and cementing of relationships for a community, which puts it strongly into our social fabric.
What I like is that it's soft to touch. It is a rice product that is mostly steamed in a traditional utensil called the "sangati pot." This gives the rice a unique consistency which is soft. It is at its best when eaten over a variety of side dishes, such as curd, but is amazing with Natukodi Pulusu (translated country chicken curry).
Natukodi Pulusu is a chicken curry traditionally given great importance in our cuisine. "Natukodi" is the name given for the country chicken breed reared within the hamlets, whose delicious flavour, made it gain its place within many kitchens. This recipe is a local dish and usually cooks of previous generations used to pass it on. The first thing which strikes my mind when I think about Natukodi Pulusu is its colour and aroma because of the spices used in this preparation. It is normally cooked in a gravy which has onions, tomatoes, and other spices including turmeric, coriander, and red chilli powder. Typically, this curry turns out to be different from common curries of chicken due to the use of country chicken. It is much softer and rich with the taste of spices soaked through the meat.
I think that the method of making Natukodi Pulusu becomes more like an art form. I just love this ritual of doing it—chopping onions, grinding spices, and letting everything simmer together in that divine smell filling the kitchen. When I see the pieces of chicken actually put into the pot, hardly any more time goes by before taking a bite of this dish. Every bite is bliss through the combination of spices and the tenderness of the meat.
This is a regular staple in so many homes and is often served during festivals and special occasions. I can recall family gatherings, sitting around a table with everyone around, laughing and sharing stories over the richly flavoured food. More than a meal to share, it is bonding time with loved ones, memories that last forever.
In conclusion, Sangati and Natukodi Pulusu symbolise the spirit of Andhra Pradesh far beyond its gastronomical significance. Each dish reminds me of home, family, and love shared over meals-from the comforting warmth of a hot sangatti to the aromatic flavours of Natukodi Pulusu. I am thankful to those traditions that formed my culinary experiences and left a memory behind with each generation, new family member, and each story passed down. These cuisines have always been a part of my identity, and I hope to pass them on to the next generation so this rich culinary heritage of Andhra Pradesh is never lost.
Recipe for making RAGI SANGATI in five steps.
INGREDIENTS YOU'LL NEED:-
Water 1 liter
Soaked parboiled rice 500 grams
Ragi powder 250 grams
Salt, a table spoon
The cooking process is as follows:
1. As a pre-cooking procedure for making Ragi Sangati 500 gm rice is required, that rice should be soaked for a minimum of 1 hour.
2. Take an empty bowl and fill it with 1 liter of water with a pinch of salt. Boil it for 5 minutes.
3. Then add 500 grams of soaked rice to boiling water and wait for 10 minutes.
Afterwards, add 250 grams of ragi powder.
4. As a result, it gives you a jelly kind of texture to the recipe, stirring it for 10 minutes on medium flame.
5. Keep it aside until it cools down. Now start making this jelly kind of structure into small spherical balls.
1. Take 1 kilogram of tender country chicken, wash 2 to 3 times, adding turmeric and salt.
2. Marinate the chicken for 1 hour, mixing it with heavy local species like red chilli powder, black pepper, salt, turmeric, and bay leaf.
3. Add 3 tablespoons of lemon juice, 1 cup of curd, and 3 green chilis. Before keeping it aside, mix it well. Now, heat 100 ml of oil in a thick base vessel and add 1 cup of onion paste and 1 cup of tomato puree.
4. When onions turn golden brown, add 4 tablespoons of ginger garlic paste. Let it cook for 10 minutes at least, until oil comes up. Mix the marinated chicken into this well-cooked grave.
5. Leave it for 20 minutes till water comes out of the marinated chicken. Check the softness of the chicken; after the chicken is well cooked, add the required amount of water to get consistency. Cook for 5 to 10 minutes on a medium flame. Finally, it's ready to serve with ragi sangati.
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