Raagi Sankati Natu Kodi Koora | SriReddy Latest Videos | iiQ8 Cooking
#RagiSankatiNatukodiKoora #SreiReddy #SriReddyVideos Raagi Sankati Natu Kodi Koora | SriReddy Latest Videos | iiQ8 Cooking :
Sri Reddy Yerakala, professionally known as Sri Reddy, is an Indian actress who is well known in the Telugu film and television industry. She made her debut in 2011 with Nenu Naana Abaddam, and also appeared in Aravind 2 and Zindagi.
Born: June 12, 1992 (age 31 years), Hyderabad, India
Height: 1.63 m
Parents: Pushpavati, Venkat Reddy
Mutton Ghee Roast, Sri Reddy Latest Videos, Sri Reddy Official, iiQ8 Cooking
Raagi Sankati Natu Kodi Koora Recipe: Traditional Andhra-Style Country Chicken
Raagi Sankati Natu Kodi Koora is a traditional Andhra-style combination of soft, hearty raagi sankati and spicy natu kodi koora, made with tender country chicken, onions and aromatic Indian spices. Raagi sankati is prepared by cooking finger millet flour with rice into a thick, soft meal, while natu kodi koora is a rustic country chicken curry known for its rich flavour and satisfying spice. This wholesome combination is especially popular as a traditional lunch or dinner in Andhra Pradesh and Telangana.
Raagi Sankati Natu Kodi Koora at a Glance
| Cuisine | Andhra / South Indian |
|---|---|
| Country | India |
| Meal | Lunch / Dinner |
| Course | Main |
| Food Type | Non-Vegetarian |
| Difficulty | Medium |
| Preparation | 20 minutes |
| Cooking | 45-60 minutes |
| Total time | About 1 hour 20 minutes |
| Servings | 4 |
| Suggested serving | 1 sankati ball + 1 serving curry |
Raagi Sankati Natu Kodi Koora Ingredients
For Raagi Sankati
- 1 cup raagi flour; 1/2 cup rice; 3 cups water; 1/2 tsp salt; 1 tsp ghee, optional.
For Natu Kodi Koora
- 750 g country chicken (natu kodi), cut into medium pieces; 2 medium onions, finely chopped; 2 tomatoes, chopped; 2 tbsp ginger-garlic paste; 3-4 green chillies, slit; 1/2 tsp turmeric powder; 1-2 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp garam masala; 2 tbsp cooking oil; salt to taste; 1 sprig curry leaves; 2 tbsp coriander leaves, chopped; water as needed.
For the Curry Masala
- 1 tsp cumin seeds; 1 small cinnamon stick; 3-4 cloves; 2 green cardamom pods; 1 bay leaf; 1 tsp black peppercorns; 1/2 tsp fennel seeds.
Chicken Curry Recipe: Easy North Indian Chicken Curry | iiQ8 Recipes
How to Make Raagi Sankati Natu Kodi Koora Recipe
Prepare the Natu Kodi Koora
- Clean the country chicken thoroughly and drain the excess water.
- Marinate the chicken with turmeric, a little salt, ginger-garlic paste and chilli powder. Let it rest for 20-30 minutes.
- Heat oil in a heavy-bottomed pan or pressure cooker. Add cumin seeds, cinnamon, cloves, cardamom, bay leaf, black peppercorns and fennel seeds.
- Add curry leaves and chopped onions. Sauté until the onions turn golden.
- Add the remaining ginger-garlic paste and slit green chillies. Cook until the raw smell disappears.
- Add chopped tomatoes and cook until they become soft and the oil begins to separate.
- Add turmeric, red chilli powder, coriander powder and cumin powder. Mix well.
- Add the marinated country chicken and sauté on medium heat for 5-7 minutes so the pieces are well coated with the masala.
- Add enough water to create the desired curry consistency. Cover and cook until the country chicken becomes tender.
- If using a pressure cooker, cook according to the tenderness of the chicken and allow the pressure to release naturally.
- Add garam masala and simmer for another 5 minutes until the curry becomes aromatic and slightly thick.
- Garnish with freshly chopped coriander leaves and switch off the heat.
Prepare the Raagi Sankati
- Wash the rice and add it to a heavy-bottomed pot with water and salt.
- Cook the rice until it becomes very soft and well cooked.
- Mix the raagi flour with a little water separately to make a smooth slurry without lumps.
- Slowly add the raagi mixture to the cooked rice while stirring continuously.
- Cover and cook on low heat for several minutes until the raagi is fully cooked and the mixture becomes thick.
- Mix the cooked rice and raagi thoroughly using a sturdy ladle or masher.
- Add a little ghee if desired and mix until smooth.
- Allow it to cool slightly, then shape the mixture into soft balls using wet hands or a spoon.
- Serve the warm raagi sankati with hot natu kodi koora and plenty of its spicy gravy.
Cooking Tips
Country chicken is generally firmer than commercially raised chicken and may require a longer cooking time. Use a pressure cooker when you want to reduce cooking time. Do not add too much water initially; you can always adjust the curry consistency later.
For smooth raagi sankati, mix the raagi flour with water before adding it to the cooked rice. This helps prevent lumps. Cook the raagi thoroughly for a soft texture and better flavour.
The curry tastes even better when the onions and tomatoes are cooked properly before adding the chicken and spices.
Variations
For a richer curry, add freshly ground coconut paste to the chicken curry. A traditional-style version can also be prepared with a freshly ground mixture of roasted coriander seeds, cumin, black pepper, dried red chillies and other whole spices.
You can make the raagi sankati with a higher proportion of raagi for a stronger millet flavour, or increase the rice slightly for a softer and milder version.
Substitutions
Country chicken can be replaced with regular chicken if natu kodi is unavailable. However, the cooking time will usually be shorter with regular chicken.
Raagi flour can be adjusted according to the desired consistency of the sankati. Ghee can be skipped or replaced with a small amount of cooking oil.
What to Serve With Raagi Sankati Natu Kodi Koora
Raagi sankati is traditionally served directly with the spicy chicken curry and its gravy. A spoonful of ghee can be added over the sankati before serving.
Simple onion slices, cucumber, buttermilk or a light vegetable side dish can also be served alongside the meal to balance the spicy curry.
Storage & Reheating
Storage: Store the chicken curry in an airtight container in the refrigerator and consume within 2-3 days for best quality. Store leftover raagi sankati separately because its texture can become firm after refrigeration.
Reheating: Reheat the chicken curry thoroughly in a pan or microwave. Add a small amount of water if the gravy has thickened. Reheat the raagi sankati gently with a little water and mix until soft again.
Raagi Sankati Natu Kodi Koora Nutrition Facts
Nutrition varies with the type of chicken, amount of oil or ghee, serving size and preparation method. Approximate values per serving of sankati with chicken curry:
| Calories | 520 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 48 g |
| Fat | 22 g |
| Fiber | 5 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
Raagi is a millet that provides carbohydrates, dietary fibre and naturally occurring minerals such as calcium and iron. Country chicken provides high-quality protein along with nutrients including iron, zinc and vitamin B12.
The overall nutritional profile depends heavily on the amount of oil, ghee, chicken skin and serving size. Pairing the meal with vegetables or a simple salad can make it part of a balanced meal.
Age & Serving Guidance
This dish is generally more suitable for older children and adults because natu kodi can be firm and the curry may be heavily spiced. For younger children, serve very soft, finely shredded chicken with mild seasoning and soft raagi sankati.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Raagi Sankati Natu Kodi Koora Recipe | iiQ8
Chicken Curry Recipe: Easy North Indian Chicken Curry | iiQ8
Allergens & Food Safety
Allergens: This recipe is naturally gluten-free when all packaged ingredients used are certified gluten-free and no wheat-based ingredients are added.
Cook country chicken thoroughly until the meat reaches a safe internal temperature and is tender. Keep raw chicken separate from cooked foods, wash hands and utensils after handling raw meat, and refrigerate leftovers promptly.
Raagi Sankati Natu Kodi Koora FAQs
What is Raagi Sankati Natu Kodi Koora?
Raagi Sankati Natu Kodi Koora is a traditional South Indian meal combining soft raagi sankati made from finger millet and rice with a spicy curry prepared using country chicken and aromatic spices.
What is natu kodi?
Natu kodi refers to country chicken or native chicken. It is generally firmer and more flavourful than commercially raised chicken and often requires a longer cooking time.
Is Raagi Sankati healthy?
Raagi sankati can be a nutritious part of a balanced meal because finger millet provides carbohydrates, fibre and minerals such as calcium. The overall nutrition depends on the recipe, portion size and accompanying curry.
Can I use regular chicken instead of natu kodi?
Yes. Regular chicken can be substituted when country chicken is unavailable. Since regular chicken is usually more tender, reduce the cooking time accordingly.
Why is my natu kodi still hard after cooking?
Country chicken can take longer to become tender. The cooking time depends on the bird, cut and age. Continue cooking with enough liquid until the meat is tender, using a pressure cooker if preferred.
How do I make soft raagi sankati?
Cook the rice until very soft before adding the raagi slurry. Mix the raagi flour with water first to avoid lumps and cook thoroughly while stirring until the mixture becomes thick and smooth.
Can I make raagi sankati without rice?
Yes. A version made primarily or entirely with raagi flour can be prepared, although the texture and taste will be different from the traditional rice-and-raagi combination.
Can I add ghee to raagi sankati?
Yes. A small amount of ghee can be mixed into the sankati or added while serving. It gives the dish a richer flavour and smoother texture.
Is natu kodi koora very spicy?
Traditional country chicken curry can be spicy, but the chilli quantity can easily be adjusted. Reduce the red chilli powder and green chillies for a milder curry.
Can I prepare the chicken curry ahead of time?
Yes. The chicken curry can be prepared a day ahead and refrigerated. The flavours often become deeper after resting. Reheat thoroughly before serving.
Can I freeze natu kodi koora?
Yes. The cooked chicken curry can be cooled, placed in a freezer-safe airtight container and frozen. Thaw it in the refrigerator and reheat thoroughly before eating.
What goes well with raagi sankati?
Natu kodi koora, chicken curry, mutton curry, spicy vegetable curries and other gravies pair well with raagi sankati. A little ghee and fresh onion slices can also be served alongside.
Helpful Resources
If you’re getting around Kuwait, check live routes, fares and timings on Kuwait Bus Route. And if you run a website or blog of your own, try these free SEO tools to check and improve it.
Raagi Recipes, Ragi Sankati, Natu Kodi Koora, Andhra Recipes, Telugu Recipes, South Indian Recipes, Country Chicken Recipes, Healthy Indian Recipes — #RaagiRecipes #RagiSankati #NatuKodiKoora #AndhraRecipes #TeluguRecipes #SouthIndianRecipes #CountryChicken #IndianRecipes
Related Recipes
What is Sri Reddy famous for?
Sri Reddy is an Indian actor and TV anchor who mainly works Telugu film industry.
What is the age of Sri Reddy?
31 years (June 12, 1992) as of 2023.
Sri Reddy / Age