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Coorgi cuisine | Food That Never Boars

Coorgi cuisine | Food That Never Boars
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First Published: Fri, Sep 09 2011. 10 13 PM IST

Updated: Fri, Sep 09 2011. 10 13 PM IST
Kadambuttu (rice dumplings)
Serves 10
Ingredients
500g rice rawa
250ml water
5g salt
Method
Mix the rice rawa, water and salt. Simmer on slow fire while stirring continuously to avoid lumps. When the mixture is cooked (it should become a thick paste), remove it on a flat surface. Roll the mixture into lemon-sized balls, smearing a little refined oil on palms to prevent sticking. Cook the rolled rice dumplings in a steamer for 15 minutes, covering it in a wet cloth. The dumplings are usually eaten with Pandi curry (pork curry).
Baimbale Palya (bamboo shoot curry)
Serves 6
Ingredients
500g bamboo shoots
100g onions,chopped
50g green chillies, chopped
1 sprig curry leaf
5g mustard seeds
10g turmeric powder
Salt to taste
50ml refined oil
Method
Slice the bamboo shoots into thin slices and soak in water overnight. Change the water, soak in fresh water and leave it again overnight. On the third day, change the water and boil it, adding salt and turmeric powder. Heat oil and sauté the onion and green chillies to a light brown colour. Add the boiled bamboo shoots, stir well and simmer for about 15 minutes. Temper the palya with mustard seeds and curry leaves.
Karjikai (crescent-shaped sweet puffs)
Serves 20
Ingredients
500g refined flour
100g ghee (clarified butter)
Salt to taste
200g jaggery
1/2 coconut, finely grated
100g sesame
5g cardamom seeds, crushed
Refined oil for frying
Method
Mix the refined flour, salt and rub in a little ghee. Add a little water to make a tight dough.
Grate jaggery and coconut, and set aside. Melt the ghee in a pan, add the grated coconut and jaggery, sesame and crushed cardamom seeds. Stir on a slow flame to make a fine mixture. Make equal-sized balls of the dough and mixture. Roll out the dough into a puri and place the mixture on one half. Now fold the other half over it and seal the edges with small twists to give a half-moon shape. Heat refined oil in a pan and deep-fry the karjikais to a golden brown colour.
Recipes courtesy Naren Thimmaiah, executive chef, Gateway Hotel, Bangalore.
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First Published: Fri, Sep 09 2011. 10 13 PM IST