Andhra fry · serves 4
Kodi Vepudu (Andhra Chicken Fry)
కోడి వేపుడు · आंध्रा चिकन फ्राई · तलित-कुक्कुटमांसम् · Kodi Vepudu · Andhra Chicken Fry
Kodi vepudu is the dry Andhra chicken fry: small pieces of chicken cooked in their own juices, then fried hard in oil with curry leaves, green chillies and a just-roasted masala until dark and sticky with spice. It is the starter at Andhra weddings and the side that sits next to rasam rice or pappu at home.
Our Teja chilli powder gives it the deep red colour and the heat Andhra fries are known for, our turmeric powder goes into the marinade, and our whole cashew kernels, fried golden, go in at the end. Serves 4 as a side.
- Prep20 min
- Cook35 min
- Total85 min
- Serves4
Total includes 30 minutes for the marinade.
In short
Marinate chicken in Teja chilli powder, turmeric powder, ginger-garlic paste and lemon, cook it in its own juices, then fry it dry with curry leaves, green chillies, a roasted masala and cashews.
చికెన్ను తేజ కారం, పసుపు, అల్లం వెల్లుల్లి ముద్ద, నిమ్మరసం, ఉప్పుతో కలిపి, దాని నీళ్ళలోనే ఉడికించండి. తర్వాత నూనెలో జీడిపప్పు, పచ్చిమిర్చి, కరివేపాకు, వేపుడు మసాలాతో పొడిగా వేయించండి. వేపుడు మసాలా: 1 టేబుల్స్పూన్ ధనియాలు, 1 టీస్పూన్ జీలకర్ర, 1 టీస్పూన్ సోంపు, 4 లవంగాలు, చిన్న దాల్చిన చెక్క వేయించి పొడి చేయండి.
चिकन को तेजा मिर्च पाउडर, हल्दी, अदरक-लहसुन पेस्ट, नींबू और नमक में मैरीनेट करके उसके अपने पानी में पकाएँ। फिर तेल में काजू, हरी मिर्च, करी पत्ता और भुने मसाले के साथ सूखा भूनें। भुना मसाला: 1 बड़ा चम्मच साबुत धनिया, 1 छोटा चम्मच जीरा, 1 छोटा चम्मच सौंफ़, 4 लौंग और थोड़ी दालचीनी भूनकर पीस लें।
Ingredients serves 4
For the marinade
- 500 g boneless chicken cut into 1-inch pieces; or 600 g small bone-in pieces
- 2 tsp Teja chilli powder very hot; use 1 tsp for medium heat
- ½ tsp turmeric powder
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- 1 tsp salt
For the fry masala
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 4 cloves
- 1-inch piece cinnamon
For the fry
- 4 tbsp oil
- 15 cashews whole cashew kernels; halve any large ones
- 1 medium onion (optional) thinly sliced
- 4 green chillies slit lengthwise
- 2 sprigs curry leaves leaves picked, about 30
- 2 tbsp chopped coriander leaves
Method
- Pat the chicken dry with a cloth so the marinade sticks.
- Marinate the chicken in Teja chilli powder, turmeric, ginger-garlic paste, lemon juice and salt, 30 minutes. Mix well with your hands so every piece is coated.
- Meanwhile, dry-roast the coriander seeds, cumin seeds, fennel seeds, cloves and cinnamon in a small pan on low heat until fragrant and a shade darker, about 2 minutes. Cool and grind to a coarse powder. This is the fry masala.
- Put the chicken in a heavy kadai with no water, cover and set it on medium heat.
- Cook it covered in its own juices till no pink remains, about 12 minutes. Stir once or twice; the chicken releases water as it cooks.
- Uncover and cook on high, stirring, until the liquid has almost dried up, 3–4 minutes. Tip the chicken out onto a plate and wipe the kadai.
- Heat the oil in the kadai on medium heat.
- Fry the cashews in oil till golden; lift out. They take under a minute, so stir them all the time and lift them out with a slotted spoon.
- Add the onion, if using, and fry until golden. Fry the green chillies and curry leaves. Stand back; the leaves crackle and spit.
- Add the chicken and fry masala. Fry on high till dry and dark, then toss in the cashews. Keep tossing for 6–8 minutes, until the masala clings to the pieces and the edges turn dark and crisp.
- Taste, add salt if needed, scatter the coriander leaves and serve hot.
Tips
- Fry it on high heat at the end so the masala clings to every piece.
- Teja chilli powder is very hot. For medium heat use 1 tsp, or swap in Sannam chilli powder for the red colour with less fire.
- Cut the pieces small and even so they cook through at the same time and crisp up well in the fry.
- Grind the fry masala just before you cook; the roasted spice smell is the soul of a good vepudu.
Variations
- Bone-in: use 600 g small bone-in pieces and cook them in their juices for 18–20 minutes, until no pink remains near the bone.
- Kobbari vepudu: add 3 tbsp grated dry coconut to the fry with the masala and toss until it browns.
- Mutton vepudu: pressure-cook 500 g boneless mutton with the marinade and ½ cup water for 5–6 whistles, until tender, then fry it the same way.
Serving
Serve hot as a side with rasam rice, pappu and rice or sambar rice, or on its own as a starter with sliced onion and lemon wedges.
Storage
Keep covered in the fridge for up to 2 days. Reheat in a hot pan with a few drops of oil until steaming hot all the way through; it crisps up again.
Questions
What is the difference between chicken fry and chicken curry in Andhra?
Vepudu is dry: the chicken is cooked in its own juices, then fried until the masala coats it with no gravy. Kodi kura is a curry with an onion-tomato gravy for rice.
Should I use boneless or bone-in chicken for vepudu?
Both work. Boneless cooks faster and crisps more; small bone-in pieces have more flavour but need 6–8 minutes longer in their juices.
How do I know the chicken is cooked through?
Cut open the thickest piece. The chicken is cooked when no pink remains in the middle (or near the bone) and the juices run clear.
How do I make kodi vepudu less spicy?
Use 1 tsp Teja chilli powder, or swap in Sannam chilli powder, and slit only 2 green chillies. The cashews and curry leaves keep the flavour full.
