Kodava Recipes


TRADTIONAL COORG RECIPES 
                




AKKI OOTI

Ingredients:2 cup cooked rice, rice flour (raw rice washed, dried and powdered) and salt to taste.
Preparation:Knead the rice along with salt. Add the rice flour little by and continue kneading until the dough is of right consistency (Do not add water at all). Divide the dough into slightly bigger than lemon-size balls and roll them into chapaties. Roast them on tava evenly on both the sides. Cook on direct flame until it puffs up.
Serve with bamboo shoot curry, pandi curry etc.










KADUMBUTT

Ingredients:1-cup fine rice sooji, 1 ½ cup water, salt to taste, a little butter and few fenugreek seeds (roasted and powdered).
Preparation:Boil the water with salt. Add the sooji stirring continuously so that no lumps are formed. Add fenugreek powder. Keep stirring until the rava is cooked and all the water absorbed. Remove from fire spread out on a thali and knead it a little. Roll it into lime size round balls between your palms rubbing a little melted butter. Wrap up these balls in a damp muslin cloth steam them for 20 minutes.

Serve with pandi curry.











PAPUTT

Ingredients:1 cup (medium) rice sooji, 2 cups milk (or 1 cup milk and one cup coconut milk), 5-6 cardamoms, roasted and powdered, salt to taste, ½ cup coconut grated.
Preparation:Mix the sooji with all the ingredients and half the portion of grated coconut. Pour the mixture into a thali. The rava will settle at the bottom, so take out spoonfuls of the rava and add double the quantity of the liquid into the thali. Garnish with the remaining grated coconut and steam for about half an hour. Cool and cut into desired shapes.

To be served with chicken curry.











PANNDI CURRY

Ingredients:1 Kg Pork (2 Lbs), 1 tbs Chilly power,1tsp Turmeric power, 1tsp Cummin, Seeds (Jeera), 8-10 Small Onions or 2 big onions, 10-15 cloves of Garlic, 3-4 Green Chills, 1/2 tsp Mustard seeds, 2 tbs Cummin Power, Kachampuli, Salt to taste.
Preparation:Wash the Pork couple of times, remove excess water. Marinate the pork for 10-15 minutes with salt, red chilly power, and turmeric. In the mean while blend the Onions, Green Chilles,Ginger and a little Cummin seeds. Now fry the Cummin Power until it turns almost black (but be careful not to burn it), add the mustard and the rest of the cummin seeds and fry for few minutes more.Now put the pork which was kept for marinating in a pan and let it cook till the excess water is drained. Now add the mixture of Onions, Green Chills, ginger and Cummin seed and let it cook (stir as often as possible to avoid burning). After the pork is cooked, add the fried cummin power and cook for 5 minutes on low flame. Add the Kachampuli and we are ready to go.

Serves 4-5 people











KAIPULLI PAJJI


Ingredients:3 ripe kaipuli, 2 tsp salt, 4-5 cubes jaggery, mustard 1 tsp, pod garlic 1, 4 medium sized onion, 5 red chilies, a small ball of tamarind, 1 onion (chopped), oil 2 tsp and mustard seeds for seasoning.
Preparation:Pierce the kaipuli a little with the fork and put them in the fire until the peel is burnt. Later remove the peel, take only the pulp and grind to a smooth paste along with the above ingredients except chopped onions. Keep a pan on a slow fire and heat 2 tsp of oil in it. Add the mustard seeds and the chopped onions. When the onion turns brown, add the ground kaipuli, and remove when it comes to a boil.
Serve with rice.











KOLI BARTHAD


Ingredients:1/4 kg chicken, 1/4 tea spoon turmeric powder, 1/2 tea spoon red chili powder1/4 tea spoon cumin powder, 1/2 cup onion, 3-4 strands coriander leaves,1/4 cup tomato,1 tea spoon chopped garlic,1/2 tea spoon pepper powder,1 tea spoon chopped ginger, 4 green chilies,1 table spoon lemon juice, Oil and Salt.
Preparation:Add turmeric, salt and red chili powder to chicken pieces and keep aside. Heat oil and add chopped green chilies, ginger, garlic, and onion until onions turn brownish. Add tomatoes and fry for some time. Add chicken pieces, fry for about 5mins. Pour about 1/2 cup water, cover and cook until chicken is almost done. Now add cumin powder, pepper and cook until chicken is completely done. Now pour the lemon juice and cook until all water is absorbed.

Garnish with coriander leaves and serve hot.











KOLI CURRY


Ingredients:1/2 lb chicken pieces, 1 tea spoon red chili powder, 1/4 tea spoon turmeric powder,1/2 tea spoon coriander seeds,1/4 tea spoon cumin seeds, 2 piece cinnamon, 4 cloves1/2 tea spoon poppy seeds, 7-8 strands coriander leaves,1/2 tea spoon chopped garlic,1/2 tea spoon chopped ginger, 2 green chilies, 1/2 cup chopped onion, 1/4 cup chopped tomato, 1/2 cup fresh/frozen coconut, Oil, 1/4 tea spoon tamarind extract or 2 pieces of tamarind soaked in warm water & Salt
Preparation:Apply red chili powder and turmeric to chicken pieces and leave it aside. Grind together coriander – cumin seeds, ginger-garlic, green chilies, cloves, cinnamon and poppy seeds. This is called raw masala. Roast (without oil) coconut until it turns slightly brownish. Grind it to a smooth paste. Heat a little oil and fry onions. When they turn slightly brownish, add tomatoes and fry for sometime. Now add raw masala and fry until the raw smell goes off and a nice aroma comes out of it. Now add the chicken pieces, salt and fry for about 5mins. Add 2 cups of water cover and cook until chicken is tender. Add the ground coconut, tamarind extract and cook for about 7-8 mins until the curry thickens. Serve hot.











THAMBUTT


Ingredients:6 ripe bananas, 6 t spoons. Thambutt powder, 6 tsp sugar, 2 tsp roasted mustard seeds (sesame), 3-4 tsp honey (optional), 4 tsp coconut (grated) and pure ghee.
For the Thambutt powder:1 kg boiled rice, a few cardamoms, 1 tsp fenugreek and salt to taste.
Method to make Thambutt powder:Sprinkle a little water on the rice. Roast on a tava till it is dark brown and crisp, roast the fenugreek and cardamoms and powder all this along with salt into very fine powder. Store it in an airtight container.
Preparation:Peel and mash the bananas. Add sugar and honey and Thambutt powder and knead into fairly thick but soft dough. Serve in individual bowl, making a depression in the center. Pour ghee with a sprinkle of roasted seasoning and grated coconut.











MANGYE PAJJI


Ingredients:
Ripe mangoes 3 (Skinned & cut into cubes), curds – 3 cups, Coconut grated – 3 tablespoon, mustard – 1 teaspoon, green chilies – ½, ginger – ¼ inches, red chilies (dry) 2, Small onion – 1, curry leaves – 5, Lime Juice to taste, Salt to taste, sugar / jaggery for taste.
Preparation:Grind 3 tablespoon grated coconut, 1 tablespoon mustard, ¼’’ ginger, 1 green chilly, little Curd to a fine paste & mix with the mangoes & curd.
Season:Mustard, curry leaves, 2 dry red chilies, small onion finely chopped… fry till onion is golden brown & mix with the above. Add salt, add little sugar / jaggery & limejuice to taste.











MUDRE KANNIE


Ingredients:Horse gram – 1 Kg. Saffron – ½ Tablespoon, salt to taste, coconut – half, onion – 1 big, fried cumin seed – 1 teaspoon, cinnamon bark – 1 small piece, clove - 4/5, fried poppy seeds – 1 big spoon, curry leaves –3 / 4, chilies 5 /6 dried or 1 teaspoon chili powder, tamarind juice – ¾ teaspoons, black Jaggery – 100 / 150 grms, Oil, Mustard seeds 1 teaspoon, garlic.
Preparation:Clean and soak the horse gram. Remove stones if any. After soaking for 24 hours in water put it for boiling in cooker. When its cooked the horse gram skin will be, open exposing its inside. Strains the soup (water) so obtained and keep it aside. If you have patience boil the same horse gram again with some, more water and strain to obtain some more soup. Keep this with the soup obtained earlier. Add Saffron and salt to the soup and Boil It.
Grind the Coconut (burnt), Onion (burnt), cumin seeds (fried), cinnamon, clove, poppy seeds, Curry leaves and chili. Add the thick juice from Tamarind. Grind all this to a fine paste. Add the jaggery to the boiling broth. Also, add the ground Masala to the boiling broth. Allow the boiling broth to thicken. Now garnish with sufficient oil, mustard seeds, and smashed garlic and curry leaves. Bring to one final boil and it is ready to served.











KUMM CURRY


Ingredients:Varieties of mushroom grow in Coorg. The Mushrooms that are found in Coffee estates are very small known as 'Nucchi kummu.'
1/2 Kg of Mushroom, 1/2 Coconut, 1 Teaspoon of cumin seeds, 1 Teaspoon of masala powder (mixture of Red Chili, Cumin seeds, Coriander seeds, Dhal, Rice all fried and powdered), 1 Medium size Onion, 2 Green chilies, 1 Teaspoon of mustard seeds, 1 Lime, Salt and saffron powder to taste.
Preparation:Clean and wash the mushrooms well. Grind half a coconut, one spoon of cumin seeds, one spoon of ready masala powder to a smooth paste. Mix this with the washed mushrooms along with salt and saffron powder. Season with a little oil, mustard, 2 green chilies (split), one onion cut to fine. Mushroom cooks very fast. Remove and add a little limejuice. Ready to serve.











KEMBU CURRY (Colocasia)


Ingredients:1 kg of Kembu leaves (Colocasia) with its large stalk. 6/ 7 green chilies, 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, half coconut, 3 lime, Salt and saffron powder to taste.
Preparation:Clean the leaves and the stalk by drawing out all the outer thread like covering on the stalk and break the stalk or cut it to pieces. Cut the leaves also. Wash it and season the whole (leaves & the stalk) with a little oil mustard, garlic (smashed), and red dried chilies. Put a teaspoon of saffron powder and a teaspoon of salt, pour a cup of water, and allow it to boil.

Grind to a smooth paste the coconut, cumin seeds, mustard seeds and the green chilies together. Add this paste to the boiling substance on the Owen and mix well. When you see that all the stalk and leaves are well cooked add the juice of three limes. Taste the curry and if you require add some more limejuice and salt. Add a few small pieces of jaggery according to your taste and the Kembu curry is ready.











GINGER CHUTNEY


Ingredients:1/2 inch piece of Ginger, 6 green chillies, 1/2 coconut grated, 1 bunch coriander leaves, 1 garlic, 1 tsp salt, juice of 2 lemons
Preparation:Grind all the ingredients to a fine paste adding a little water if required. Quantity of salt and green chillies may be varied as per taste.











HORSE GRAM SAUCE (Mudre Kanni)


Ingredients:1 kg horse gram, 1 lime size tamarind, 1 lime size jaggery, salt to taste, 4 lt water, 1 large onion, 4 cloves garlic, 1/2 tsp mustard, bunch of coriander leaves, 5 - 6 curry leaves, 1 tbsp oil
Preparation:Wash the horse gram, boil and cook it in a large vessel with 4 liters of water till the gram is cooked and breaks open. Remove and strain the water. Keep this water on fire in a vessel and cook with salt until the solution turns to a thick sauce.
Grind all the remaining ingredients except oil, curry leaves and mustard. Add this ground masala to the the thickened sauce and cook for 5 minutes. Season with oil, mustard and curry leaves.
This sauce can be preserved for months.











COORG CHICKEN FRY


Ingredients:1 chicken, 1 tsp turmeric, 2 tsp chilli powder, 2 tsp salt, 1 tsp black pepper powder, 2 onion, 1/2 inch ginger, 1 whole garlic, 2 tbsp poppy seeds (khus khus), 1 tbsp black pepper corns, 2 tbsp cumin seeds, 6 red chillies, a few sprigs coriander leaves.
Preparation:Cut the chicken into large pieces, apply chilli powder, turmeric, salt and pepper powder and marinate for 30 minutes.
Fry khus khus, red chillies, cumin seeds, pepper corns and grind them with onion, ginger and garlic. Heat oil and fry the ground masala till dark brown. Add chicken pieces and fry for a while adding a little water. Cook the chicken untill all the water is absorbed.








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