Method:

Method to make or to prepare Nati koli bussaru –

Rinse country chicken pieces twice or thrice in water, drain the water completely, Heat a pressure pan by adding little oil in it, when it is hot add chopped onion and green chilies and fry until onion turns to translucent.

Add chickpea (soaked for overnight) and saute until the raw smell goes from it.

Add chicken, turmeric, and salt, cook until the water in the chicken gets absorb completely.

Ingredients –

To grind –

Onion – 2 – 3 medium roughly chopped

Garlic – 5 – 6 pods

Coriander – 1 small bunch

Coriander powder – 2 tbs

Chilly powder – 2 tbs (adjust to your taste)

Turmeric powder – 1/4 tsp

Method –

You can fry the onion with little oil or you can add without frying.

add all the above ingredients into a mixer jar and grind it to a fine paste by adding water to it.

Ensure that the water in the chicken is adsorbed completely, then add ground paste into it.

Combine with the chicken and add water to your consistency, (the consistency must be medium add 5 to 6 cup of water) and pressure cook it for 10 whistles.

Ingredients to prepare a dry powder –

Roasted gram – 2 tbs

Poppy seed – 1 tsp

Rice – 1 Tsp

Dry roast rice and poppy seeds separately one by one.

Add it along with roasted gram to a mixer jar and make a dry powder and set aside.

Ingredients to prepare coconut paste for curry –

Coconut – 1 small part of a coconut (about 1 cup)

Prepared dry powder – 2 tsp (remaining dry powder is to add for making side-dish)

Add above ingredients to a mixer jar and make a fine paste by adding water and keep ready.

when the chicken is pressure cooked for 10 whistles, check the chicken is cooked or done if not continue to cook it for some more time until it is done, as country chicken takes a long time to be done. When the chicken is cooked/ done, collect the stock from the chicken with a colander.

Bring the stock to boil,

Add prepared coconut paste into it and combine with the curry, check the taste, add salt if necessary, boil the curry for 5 to 6 min, and remove from the flame.

Ingredients –

To prepare side dish –

Drained chicken mixture

Onion – 1 or 2 chopped

Remaining dry powder

Oil to fry

Method –

Heat a pan by adding little oil in it, when it is hot add chopped onion into it, fry until onion turns to translucent, Add drained chicken into it and toss it well

Finally, add remaining dry powder into it. switch off the flame.

Toss it well.

Chicken side dish is now ready. (The chicken curry is plain without chicken pieces prepared with chicken stock as shown above).

Enjoy Traditional Nati Koli Bussaru with  Healthy Ragi otthu savige or ragi mudde along with rice which tastes simply heavenly in taste 🙂

You can also try another traditional method of preparing Nati Koli bussaru with frozen green peas recipe.