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Delicacies, Coorg style
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Recipes from Coorg are known for their subtle use of spices
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Talk about Coorg to gourmets and in the conversation you will hear catchphrases such as "freshly-ground spices", "distinct flavour" or succinct opinions such as "good food, man" and "wonderful". Using spices does lend flavour to Coorg cuisine, something that sets it apart from other cuisines. So here's a collection of tangy recipes from down South.
Thick Kodava Kanne
Ingredients:
Tur dal - 2 tbsp
Oil - 1 tbsp
Grated coconut - half cup
Tamarind pulp - 1 tsp
Dry red chillies - 4
Turmeric - half tsp
Salt to taste
Jaggery - 2 tbsp
Mustard seeds - quarter tsp
Chopped onions - 1
Curry leaves - 1 sprig
Water - 4 cups.
Method: Boil the tur dal in a saucepan. Lower the heat. When the dal is medium cooked, strain the water. Grind the dal with coconut, tamarind, red chillies, turmeric, jaggery and salt into a chutney-like paste. Mix the paste with the dal water into a smooth consistency. In a vessel, add oil and when hot put in mustard seeds, curry leaves and chopped onions. Fry lightly.
Add the dal water and bring it to a boil. To be served hot with rice.
Kommu curry
Ingredients:
Mushrooms - 200 gm
Green chillies slit - 6
Coriander seeds - 1 tbsp
Cumin seeds - half tsp
Garlic cloves - 6
Turmeric - quarter tsp
Pepper corns - half tsp
Dry red chillies - 4
Oil - quarter cup
Sliced onions - 1
Chopped tomatoes - 50 gm
Curry leaves - 1 sprig
Water - half cup
Salt to taste
Lemon juice - 2 tsp
Grated coconut - 3 tbsp
Method: Pour oil in a saucepan, put the onions, curry leaves, slit green chillies and saute. Grind coriander seeds, cumin seeds, garlic, turmeric, pepper corns, dry red chillies, oil, onions, tomatoes, coriander leaves, curry leaves, salt and lemon juice to a fine paste. Add the ground masala to the sauce and fry well. Add coconut after making it into a paste. Add water and salt to taste. Add mushrooms and tomatoes and cook on slow fire till they are cooked. The gravy should not be thin or thick. To be served hot, garnished with chopped coriander and sprinkled with lemon juice.
O. P. KHANTWAL
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