Natu kodi(Pandem Kodi) pickle

Natu kodi chicken is well known in south india especially in andhra many people have the tradition to eat Natu kodi in some festivals  like dasara,kanuma and deepavali.This chicken taste is different from normal chicken.Of course Cooking time is to be taken long.Better to cook in pressure pan Because Natu kodi pieces is not easily become tender like normal chicken.It has bones with flesh.That persons who will like to eat bone with flesh  is really enjoy to eat this chicken.We can prepare many dishes like  Natukodi Kurma, Pandem kodi pulusu, Natu kodi fry, Natu  kodi iguru  .This is Natu kodi pickle that one is preserve the taste of the chicken.If you want to prepare the chicken pickle,  for better taste use pandem kodi pieces rather than normal chicken pieces.

Ingredients

Natukodi (chicken)pieces	1 kg
oil	1/2kg
salt	100grs
red chilli powder	100 grs
turmeric	5 spoons
coriander seeds	100 grs
poppy seeds	50 grs
cashew nuts	50grs
cloves	15
elachi	8
dalchina chekka	2 inches
ginger	50 grs
garlic	50 grs
mustard seeds	1/2 spoon
fenugreek seeds	1/4 spoon
lemons	6

Preparation

Cut natu kodi and wash each piece under running tap water or wash with plenty of water many times.

Roast fenu greek seeds for nearly 2 minutes. 
Grind roasted fenu greek seeds and make fine powder.
Grind mustard seeds and make a fine powder.
Roast cloves,elachi,cinnamon  for 1 minute in medium to low falme.

Roast coriander seeds for 1 minute for medium flame

Roast poppy seeds for 1 minute.

Roast cashew nuts for 1 minute.

Make all roasted ingredients to a fine powder.

Cut ginger  into pieces .

Add garlic and ginger pieces in a mixie jar and  make a paste with out adding water.

Extract juice from lemons.

Method

1. Drain the water from Natu kodi pieces completely.Add 1 spoon salt and 1 spoon turmeric and 1 spoon ginger garlic paste  in these chicken pieces and mix all very well.
2. Donot add extra water.Add these pieces in a pressure pan.
3.Put this pressure pan on medium flame.
2.Cook for 5 whistles.Put off the flame.
Open the pressure pan lid after pressure completely gone off.
We can see some water is present in the pan.
Put the pan in low flame and cook till water in the chicken pieces compleltely evaporated. 
 Take a pan and put on the flame.
When pan is heated add Oil for deep fry.
After heating the oil add  boiled chicken pieces and fry in medium flame.it will take some time to fry chicken pieces deeply.
when chicken pieces became into red fried colour take them out from the oil.
Do not to fry chicken pieces till dark brown colour.That pieces difficult to eat.
Fry all Natu kodi pieces like this.Keep all pieces aside.
In that oil add ginger garlic paste and fry for 2 minutes.put off the flame.
Take a big mixing bowl.Add turmeric, red chillie powder,salt,coriander seeds powder, poppy seed powder,cashew nut powder ,fenugreek and mustard seeds powder,elachi and cloves powder.
Mix all very well and  add fried chicken pieces and mix well.
Add  lemon juice  in this mixture.
Add ginger garlic paste which is fried in the oil.Add this paste along with oil.
Mix all very well.
Taste the pickle if salt is enough or not.
If not enough add some salt and mix  the pickle well.
Cool to room tempearature.After that store in air tight jars and kept in fridge for long losting.

Keep in the mind

Natu kodi pieces has bone with flesh not like normal chicken pieces which has  more flesh rather than bones.
Do not fry chicken pieces in high flame.Fry only medium or low then pieces with bones also fried well then we can eat bones also easily.
Do not add water when Natu kodi pieces are cooking.
Do  not roast mustard seeds.
Fry ginger garlic paste in the oil till raw smell completely gone off.
Adding cashew nut and poppy seeds can increases the taste of the pickle.

Remember one thing while preparing pickle do not use wet hands and wet vessels and wet ingredients.