Coorg is the smallest district of Karnataka but the cuisine is considered to be one of the most delicious among the South Indian ones and the Kodavas (natives of the area), who claim to be descendants of Alexander the Great, are pure non-vegetarians. No wonder then that the cuisine is heavily dependent on pork, lamb and fish. The change in palate has also brought in chicken variations.
“Coorgi pork curry (pandi curry) is one of the most famous dishes from the area. The people there are a proud race and believe that nobody apart from them can make a good pork curry in the country,” says chef Prem Kumar of The Imperial that recently concluded a week-long Coorgi food festival at their restaurant, Daniell’s Tavern. Although, there aren’t many restaurants in the capital that serve it as a part of their standard menu, there are festivals organised from time to time.
Coorgi food is entirely different in taste, flavour and texture. Chef Velu Murugan P of Dakshin, WelcomHotel Sheraton says, “An elaborate dinner on Puththari (the harvest festival) is celebrated with pandi curry eaten with akki ooti (rice roti) or kadambuttu (rice dumplings). Another popular pork dish is chilkana pandi and is prepared using pork marinated in local spices, vinegar and tossed with onion and green chillies.”
For vegetarians, dishes are prepared using yam, pinto beans and even mushrooms. “Though not many people there like eating vegetarian food, they do cook yam, potato, beans and mushrooms. Yam fry with curry leaves and loads of pepper, red chilli and coriander tastes outstanding,” says chef Kumar. To this chef Murugan adds, “Koombu kanni is an interesting option for mushroom-lovers. The dish is prepared using mushroom infused with coconut milk and a tinge of spices. Koomu barthad is prepared using stir-fried whole mushrooms with finely chopped onions and loads of masala.”
Among spices cloves, mace and chillies in all forms are heavily used to induce heat since Coorg is relatively colder than other parts of South India. “A special souring agent called kachampuli, a local vinegar extracted from fruit is extensively used in Coorgi cooking. Tamarind is used in other parts of south as it is a cooling agent. But since Coorg is cold, people like eating hot and spicy food,” says chef KP Shivam of Kaustubh, DLF Place Saket, that soon plans to introduce the cuisine in their menu.
“Khaima unde or minced mutton balls cooked in spices, mutton chops marinated in coriander-chilli paste and freshly ground pepper, prawn curry in coconut milk and red hot chicken fry served with ghee bhaat (rice) are my other favourites from the region,” puts forth chef Kumar.
Although Coorgis do not like having desserts, they have options like mangai rasayana. “Mangai rasayana is like a mango kheer with freshly chopped mangoes and a big bang of cardamom. Dumroot halwa is also mouth-watering halwa prepared using white pumpkin simmered in pure ghee and milk,” says chef Murugan P.
The Coorgis’ fondness for good food (kadi) and liquor (kudi) is legendary. Go to their festivals and their weddings to see them enjoy their kadi and kudi while they regale themselves with their dance and songs. “For non-vegetarians, it is a cuisine not to be missed!” concludes chef Shivam.
source: http://www.asianage.com / The Asian Age / Home> Life and Style> Dining / by Papia Lahiri and Aditi Pancholi, Age Correspondent / November 21st, 2013
