Kodi Pulusu Chicken Tamarind Curry

Method

1. 1

   Prepare the tamarind extract: Soak a lemon-sized ball of tamarind in 1 cup warm water for 15 minutes. Squeeze the tamarind firmly in the water with your hands to extract all the sourness. Pour through a strainer into a bowl, pressing the pulp against the strainer. Discard the fibres and seeds. You should have about 3/4 cup of dark, sour tamarind liquid. Keep aside.

2. 2

   Heat oil and temper: Heat 3 tbsp oil in a heavy pot on medium. Add mustard seeds — wait for them to pop. Add curry leaves (they will crackle), and dried red chilli. Stir 15 seconds.

3. 3

   Cook onions until deep golden: Add finely chopped onions. Cook on medium heat stirring every 3 minutes for 12 to 14 minutes until very deep golden-brown. The well-cooked onion base is essential for this curry.

4. 4

   Add ginger and garlic: Add ginger paste and garlic paste. Stir continuously for 2 minutes until the raw smell cooks out.

5. 5

   Add tomatoes: Add the finely chopped tomatoes. Cook on medium heat for 6 to 8 minutes until completely broken down and oil separates at the sides.

6. 6

   Add spice powders: Turn to low heat. Add red chilli powder, coriander powder and turmeric. Stir continuously for 3 minutes on low heat.

7. 7

   Add chicken and seal: Add the chicken pieces. Increase heat to medium-high. Stir and cook the chicken in the masala for 6 to 8 minutes on medium-high, turning pieces to seal all sides. This sealing step locks in the chicken juices.

8. 8

   Add tamarind water: Pour in the prepared tamarind extract. Add jaggery and salt. Stir well. The gravy will be significantly thinner than a North Indian chicken curry — pulusu is meant to be a flowing, slightly thin, tangy curry.

9. 9

   Simmer until chicken is fully cooked: Bring to a boil then reduce to medium-low heat. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the chicken is completely cooked through — the juices should run clear when the thickest piece is pierced. The tamarind gravy will reduce slightly and concentrate as it cooks.

10. 10

    Finish and serve: Taste and adjust — add more tamarind if not sour enough, more jaggery if too sour, more salt if needed. Scatter fresh coriander leaves on top. Serve with steamed rice.

11. 11

    Note: Pulusu is the category name for tamarind-based curries in Telugu cuisine. The sourness of tamarind defines the flavour profile completely — it is entirely different from tomato-based chicken curries. In Telangana, pulusu is the everyday style of cooking chicken, fish and vegetables. The tamarind keeps the curry naturally preserved for longer and is particularly important in the hot Telangana climate.