Podili Famous Chenchaiah Ragi Sangati Kodikura | Traditional Food| Chicken Curry | Podili| Food Book

Chenchayya Gari Ragi Sangati Hotel, a restaurant serving authentic village flavors with old-fashioned methods Looking at the cooking method here, the tools there... especially the disappearing rolls and the rolling pin, it seems that our village culture of yesteryear has settled here. First, they sprinkled kalapi at the entrance and made a lot of muggu. That scene itself feels like a spiritual invitation. They buy ragi for the Sangati and sajja for the Roti... and throw them clean and prepare the dough on the rolling pin. They still grind the pickles in the Roti with the intention of not losing that old-fashioned sweetness anywhere. The specialty here is that they serve two types of pickles, freshly ground with a rolling pin, into the Sangati and Roti. Not only the preparation of the dough and the pickles... but the cooking is also done in the old way. Here, all the cooking is done on a wood stove. The delicious taste that comes from vegetables cooked slowly on a wood stove cannot be obtained if cooked on modern stoves. Along with the copper sangati and sajja rotti... they served tamarind chutney, gongura, munakkaya curry and chicken curry mixed with vegetables. The tamarind chutney went well with the sour rotti. The gongura and munakkaya curry cooked on a wood stove were delicious in the sangati. The chicken curry, which was salty due to slow cooking on a fire... was very good with both the roti and sangati. Note⚠️ :- The narrator takes food in moderation as per the plan. He expresses his feelings only by tasting it. He respects your eating habits and encourages moderation. This is an entertaining program.