Ragi Sangati with Natu Kodi Pulusu
Dense steamed ragi balls paired with a fiery country chicken curry, the everyday staple of Rayalaseema farming households.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- โขHeavy-bottomed pot
- โขWooden sangati stick (gutti kเฐฐเฑเฐฐ)
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 20 g
- carbs
- 44 g
- fibre
- 6 g
- protein
- 32 g
- calories
- 480 kcal
Instructions
- 1
Bring 600 ml water to a rolling boil in a heavy pot. Stir in half the ragi flour until smooth, then cover and cook on low for 8 minutes.
- 2
Mix the remaining ragi flour with 300 ml cold water into a smooth paste. Stir it in and beat firmly with a sangati (wooden) stick for 10-12 minutes until glossy.
- 3
Wet your hands with cold water and shape the hot dough into fist-sized balls. Keep them covered and set aside.
- 4
For the pulusu (tangy curry), heat sesame oil in a heavy pot. Fry the sliced onions until golden brown.
- 5
Add the ginger-garlic paste and curry leaves. Fry until the raw smell goes away.
- 6
Add the chicken pieces. Fry over medium-high heat for 5-6 minutes until lightly browned.
- 7
Stir in the turmeric, chilli powder, coriander powder, and salt. Cook for 2 minutes until the spices coat the chicken.
- 8
Add the chopped tomatoes. Cook until they soften and break down into a thick sauce.
- 9
Pour in the tamarind pulp, 400 ml water, and slit green chillies. Cover and simmer on low for 30-35 minutes until the chicken is tender.
- 10
Taste and adjust the salt and tanginess. Let the curry rest for 10 minutes before serving.
- 11
Place the hot ragi sangati balls in the pulusu gravy. Break off small pieces by hand to eat.
Chef's tips
Beat the ragi dough constantly to avoid lumps, ideally using a wooden sangati stick. Use bone-in country chicken for a deeper flavour during slow cooking.
Ingredient substitutions
- country chicken โ regular broiler chicken with slightly reduced cooking time
Storage
Refrigerate the curry for up to 2 days in an airtight container; sangati is best eaten fresh the same day.
Reheating
Reheat pulusu on the stovetop with a splash of water; steam sangati balls briefly to soften before serving.
Common mistakes to avoid
- โขAdding all the ragi flour into boiling water at once, which makes it lumpy.
- โขSkipping the tamarind, which gives the pulusu its classic tangy taste.
Serving suggestions
Cooked Ragi Sangati with Natu Kodi Pulusu?
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