Nati koli bussaru is a very old and traditional regional Karnataka non vegetarian recipe, It one of an healthy and tasty chicken curry served with ragi mudde and rice, Koli bussaru is prepared by collecting the stock of the cooked chicken which taste awesome with rice or ragi balls, it is an easy to make recipe with simple ingredients, It is usually prepared with country chicken , nati koli in Kannada and desi chicken in Hindi. Please give a try and enjoy Nati koli bussaru for this Sunday  🙂  

Preparation time  – 15 to 20 min

Cooking time – 30 to 40 min

Serves  – 7 to 8

Ingredients – I

Nati koli (desi chicken) – 1 kg (washed and drained)

Onion – 1 no (chopped)

Procedure:

Take a pressure cooker pan add 1 tbs of oil,

add 1 chopped onion,

Saute till golden brown,  (rinse chicken twice or thrice in water, drain the water completely) add chicken pieces and cook till water evaporate completely.

Add salt

Ingredients -2

To prepare paste – 1

Onion – 4nos

Garlic – 1 whole medium sized

Coriander – 1 bunch

Coriander powder – 4 tsp

Chili powder – 2 tsp

Turmeric powder – 1 tsp

Green peas – 1 small cup 

Method –

Cut two onion into medium pieces, take a kadai add 1 tsp of oil, add the cut onion saute till golden brown allow it to cool for a while.

Take a mixer jar add fried onions, 2 raw medium cut onion pieces, turmeric powder, coriander powder, chili powder, coriander leaves and garlic into a mixer jar and grind to a fine paste by adding water to it.

Add grounded paste into the pressure cooker and the cooked chicken and mix properly for 5 min

Add water and salt to taste, pressure cook for 7 to 8 whistles.

Ingredients – 3

To prepare paste – 2 

Grated coconut – 1 bowl

Dry roasted poppy seeds –  1 tsp

Dry roasted rice – 1 tsp

Roasted gram – 2 to 3 tsp

Procedure-

Take a mixer jar add all the above ingredients, add till water and grind to a fine paste and keep aside. After pressure cooking chicken check chicken is done or not, if it is done , add one small cup of green peas (frozen) boil till it is done.

Take a strainer and strain chicken pieces. Mix paste into the strained water  add water if required  for its consistency of the curry, so that it should not be too thin or too thick. Mix well and bring it to boil for 5 to 6 min

So the curry is done.

Ingredients : for chicken dry  

Dry roasted poppy seeds – 2 tsp

Dry roasted rice – 2 tsp

Roasted gram – 2 tsp

Procedure:

Take a mixer jar and put all the above ingredients dry powder it (not to be powdered finely).

Take the drained chicken pieces in a kadai add the powder mixture to chicken pieces mix well so our side dish is ready.

Delicious traditional Nati koli bassaru is ready to be serve with Ragi shavige or ragi mudde, or it taste heavenly with rice.