Ragi Sangati with Natu Kodi (Country Chicken Curry)

Step 1: Making Ragi Sangati

1. In a large pan, bring 3 cups of water to a boil and add salt.
2. Slowly add ragi flour to the boiling water, stirring constantly to avoid lumps.
3. Once the ragi flour is mixed in, reduce the heat and cook on low flame, stirring frequently.
4. Continue cooking for about 8-10 minutes, until the mixture thickens to a dough-like consistency.
5. If desired, add a tablespoon of oil while stirring for a smoother texture.
6. Once it reaches a thick, smooth consistency, remove from heat and shape it into small balls or serve it as a mound.

Step 2: Making Natu Kodi Curry (Country Chicken Curry)

1. Heat oil in a heavy-bottomed pan. Add chopped onions and sauté until they turn golden brown.
2. Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
3. Add chopped tomatoes, green chilies, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes soften and oil begins to separate.
4. Add the chicken pieces, salt, and cook on medium heat for 5-6 minutes, allowing the chicken to brown slightly and absorb the spices.
5. Add water (about 2 cups) and bring it to a boil. Once boiling, lower the heat and simmer for 20-25 minutes until the chicken is tender and cooked through.
6. Add garam masala and tamarind pulp, and cook for an additional 5 minutes. Adjust the consistency of the curry with more water if necessary.
7. Garnish with fresh coriander leaves and curry leaves.

Step 3: Serving

Serve the Ragi Sangati with a generous portion of Natu Kodi Curry on the side. This dish is best enjoyed with a glass of buttermilk or yogurt to balance the spiciness.