Kodi Pachadi is a traditional Andhra non-vegetarian pickle that transforms tender chicken into a spicy, tangy preserve. Cooked with a bold masala of red chilies, mustard, fenugreek, and tamarind, this pickle is packed with intense flavors. It's a beloved delicacy in Andhra households, often served with steamed rice and ghee or as a side for curd rice.
The pickle has a long shelf life and the flavors deepen over time, making it a perfect make-ahead condiment.
⏲️ Prep: 25 mins
🍳 Cook: 30 mins
🍽️ Makes: 600g
🔥 Spice level: Hot
📅 Shelf life: 2-3 months (refrigerated)
🧂 Ingredients
- 500 g chicken (bone-in, cut into small pieces)
- ¾ cup sesame oil (gingelly oil)
- 2 tbsp red chili powder (Guntur preferred)
- 1½ tbsp mustard seeds, coarsely ground
- 1 tbsp fenugreek seeds, roasted and powdered
- 1 tsp turmeric powder
- 2 tbsp salt (or to taste)
- 1 tbsp ginger-garlic paste
- 1 tsp asafoetida (hing)
- 15-20 curry leaves
- 4-5 dry red chilies, broken
- 1 tsp mustard seeds for tempering
- 2 tbsp tamarind pulp (thick)
- 1 tsp jaggery (optional, to balance)
📌 Use chicken on the bone for better flavor. Pat the pieces completely dry before cooking.
📝 Method
Step 1 Heat 2 tbsp oil in a wide pan. Add chicken pieces and sauté on medium heat until they turn white and release some water. Continue cooking until the water dries up and chicken is lightly browned. Remove and set aside.
Step 2 In the same pan, add remaining oil. Splutter mustard seeds, then add broken red chilies, curry leaves, and asafoetida.
Step 3 Add ginger-garlic paste and sauté until raw smell disappears.
Step 4 Lower heat and add red chili powder, ground mustard, fenugreek powder, turmeric, and salt. Stir quickly to combine.
Step 5 Add tamarind pulp and jaggery (if using). Mix well and cook for 2-3 minutes.
Step 6 Add the sautéed chicken pieces and mix until well coated with masala. Cook on low heat for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and oil separates from the masala.
Step 7 Turn off heat and let it cool completely. Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed.
Step 8 Mature for at least 3-4 days before serving. Refrigerate after opening.
🌶️ Regional variations
Chicken pickle varies across Andhra:
- Coastal Andhra: Uses more sesame oil and sometimes coconut.
- Rayalaseema: Extra spicy with Guntur chilies and less tamarind.
- Telangana: Often includes roasted peanuts or sesame seeds for crunch.
🍚 How to serve
This pickle is incredibly versatile:
- Mix with hot rice and ghee - a non-veg feast.
- Serve as a side with curd rice or lemon rice.
- Pair with dosa, idli, or pesarattu for a spicy breakfast.
- Use as a filling in sandwiches or rolls.
🧺 Storage and shelf life
Properly prepared chicken pickle lasts 2-3 months in the refrigerator. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Avoid leaving at room temperature for long periods. In cooler climates, it can stay outside for a few weeks, but refrigeration is recommended.
❓ Frequently asked questions
Q: Can I use boneless chicken? A: Yes, but bone-in pieces add more flavor and stay moist.
Q: Why did my pickle spoil quickly? A: Moisture is the enemy - ensure chicken is dry, and use clean, dry utensils.
Q: Can I reduce oil? A: Oil acts as a preservative. You can reduce slightly, but shelf life will decrease. Refrigerate if using less oil.
Q: Is this pickle very spicy? A: Yes, it's traditionally hot. Adjust chili to your taste.
Sauté chicken; prepare masala; combine; cook until oil separates; cool; store.
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