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| DECEMBER 2004 |
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Kodava cuisine or the cuisine
of the Kodava people of Coorg is both distinctive and
unique. Though influenced by other cuisines of south India,
it is meat that is an important component of Kodava meals.
Pandi (pork) curry and kadam buttu (circular rice dumplings)
are a Kodava classic that are always served at celebratory
feasts or on festive occasions. If pork isn’t your
favourite, you can make this dish with mutton (erchri).
Vegetarians can feast on mushroom (koomu) curry or in
the monsoon, on delectable bemble (bamboo shoot) curry.
Do ask around for the traditional tham buttu (a delicious
mashed banana dessert) to round off your sensational meal.
And if for some reason you are unable to feast on these
Kodava delights, don’t miss out on the variety of
excellent Kodava pajis (chutneys) that accompany the traditional
dosas—specially try the cucumber and Bengal gram
pajis. |
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| The Kodavas traditionally used wild edible
mushrooms gathered from the jungle for this delicious
dish; you can use fresh button mushrooms, canned, or re-hydrated
dry mushrooms instead. |
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| Ingredients: |
Mushrooms
400 gms
Green chillies 4-6
Grated coconut half cup
Garlic paste 1 tablespoon
Oil for frying 6-8 tablespoons
Onion (large) 2-3
Tomatoes (large) 2-3
Coriander leaves finely chopped 2 tablespoons
Curry leaves (kadipatta) 2 sprigs
Lime 1
Salt to taste
Grind all together
for masala:
Coriander seeds 1 tbsp
Cumin seeds 1/2 tsp
Turmeric 1/4 tsp
Peppercorns 1/2 tsp
Dry red chillies 4
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| Method: |
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* Grind masala into a
fine powder. Set aside.
* Grind coconut in a mixer until it is a fine paste
adding very little water if necessary.
* Thoroughly wash mushrooms and either keep whole
or chop as you like.
* In a kadai or other vessel fry the chopped onions
in oil. Add curry leaves and slit green chillies
and stir.
* Add the garlic paste and ground masala and fry
well over medium heat stirring constantly.
* Add coconut paste.
* Add finely chopped tomatoes and salt and cook
on a slow fire until the gravy has thickened but
not dried up. At this stage you
may add about half a cup of water if necessary.
* Add mushrooms and cook further until done.
* Finish with chopped coriander leaves and lime
juice and stir once.
* Serve hot with rice or akki roti (traditional
Coorgi rice rotis). |
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| This traditional Kodava dish is a must
at all celebrations and festive occasions. It was traditionally
made with wild boar that the Kodava men would bring in
from the forest after a successful hunt, though now domestic
pork is used. You can substitute the pork with mutton
if you do not eat pork for any reason, and it will taste
just as good. |
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| Ingredients: |
Pork/Mutton
1 kg
Salt to taste
Turmeric powder 1 tsp
Onion (large) 3
Coriander leaves (chopped) quarter cup
Green chillies 6
Kachi puli (Coorgi souring agent) or Tamarind paste
2 tbsp
Freshly made ginger-garlic paste 2 tbsp
Roast and grind all
together for masala:
Coriander seeds quarter
cup
Cumin seeds 1/3 tbsp
Black pepper 1/2 tsp
Cinnamon 1 small piece
Cloves 2
Cardamom 1
Red chillies 1
Poppy seeds 1/4 tbsp
Mustard seeds 1/4 tbsp
Fenugreek (methi) seeds (tiny pinch)
Raw rice 1 tsp |
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| Method: |
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* Clean and cut the pork
and rub with salt and turmeric.
* Dry roast the pork in a heavy bottom pan until
some of the fat starts to separate. Set aside.
* Fry onions. Add garlic-ginger paste and chillies
and fry for another 30 seconds.
* Add freshly made dry masala and 3 cups water and
pork and pressure cook until tender
(20 minutes).
* Open cooker and cook on medium flame until the
water starts to burn off.
* Add kachi puli or tamarind paste and continue
to boil until thickened.
* Add chopped coriander and serve hot with rice
dumplings. |
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