Coorgi cuisine | Food That Never Boars

Coorgi cuisine | Food That Never Boars

Kadambuttu (rice dumplings)

Serves 10

Ingredients

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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