BAMBOOSHOOT CURRY

In Kodagu bamboo shoot is a seasonal vegetables and easily available in every kodavas House. Bamboo shoot should not eaten raw as it bitter and very strong flavor. Fresh bamboo shoot need to be peeled and boiled in salted water to remove the bitterness and make it tender to eat.Once it is boiled you may keep it in Fridge for longer time. Bamboo shoot is very known useful in Asian Cuisine.Nowadays  you will get preserved bamboo shoot tins in every retail market, but the fresh bamboo shoot taste and texture will be different from the processed.

Ingredients:

2 cup fresh Bamboo shoot

1 medium onion, Sliced

2-4 Green chilli, slitted

1 tbsp. Chopped Garlic 

1 cup Coconut, grated

½ tsp. mustard seed

1 small piece of cinnamon stick

½ tsp. coriander powder

½ tsp. chili powder

½ tsp. turmeric powder

½ tsp. cumin powder

2 cup of water

2 tbsp. chopped coriander leaves

Salt to taste

1 tbsp. refined sunflower oil

Method

Heat oil in a Pan, Add mustard seed, once it crackles, add onion, garlic, and sauté till light brown.

In a food processor put freshly grated coconut, coriander powder, garlic, cinnamon stick and make a fine paste.

Add the grounded paste to sautéed onion, remaining spices and add the bamboo shoot into it. Add little water to cook the bamboo shoot for 5 to 10 minutes, till bamboo shoot becomes soft and tender.

Check the salt as per taste, Garnish with some coriander leaves and serve hot with Rice or AkkiRoties.

COORG NATURE PHOTOS

Trekking is undoubtedly of value to physical fitness but its aim is not to produce athletes. Trekking is such an unique travel experience that brings enjoyment and creates an understanding of our beautiful valleys and scenic nature. The love of nature & the pursuit of the unknown have eternally drawn man to shed the comfort and security of this home to venture beyond the blue ranges on the horizon and to discover new valleys, forests, rivers and high mountains. The quest of mountain lover is for the freedom of hills, to be at home in the high wilderness, with no barriers he cannot pass, no danger he cannot avoid with due caution and proper knowledge. This is the essence of enjoyment sought as a trekker. It feels great when the morning sun rays, first touches you, standing at the peak of mountain, experiencing the same soothes your mind completely.
This was my first trekking experience and it was really adventurous and thrilling. I realized that it is an activity which develops real love for the mountain regions and appreciation of their grandeur. I got more closer interest in plants, trees, birds and animals, indeed in all form of nature study. It inculcated the virtue of sacrifice, the value of physical exertion, sometimes to the limit of endurance, and above all, the spirit of comradeship. A sense of adventure adds excitement towards the fulfillment of the goal. When i started initially, i never thought that i could climb this high mountain at a stretch but then i realized that Trekking does not demand great strength or immense wealth but merely a desire and willingness to accept certain rough with the smooth. Once initiated into trekking, one soon learns that in order to enjoy one must minimize his wants on the trek. Yet there is no compromise with safety. This inculcated qualities of self-reliance, keeping fit and willingness to help. My experience was so thrilling and amazing that words would be less to express my internal feelings. Memorable indeed!!!!

KODAVA FESTIVALS: Coorg people celebrate 3 main festival, 

1. Kailpodh

2. Kaveri Sankramana

3. Puthari

Kailpodh:its is celebrated in the month of September after the rice sowing is complected 

Kaveri Sankramana: Goddess kaveri is known as the mother goddess of the coorg people in the month of October coorg people celebrate this festival where they belive the goddess kaveri comes that day to bless the people of coorg.

Puthari : Its is celebrated on December and it is equal to deepavali festival ,they have one sweet Thambuttu  is made with the mashed pulp of a local variety of banana known as mara balé. These bananas have a dense, creamy flesh with a subtle hint of tanginess that complements their sweetness.they will have rice  pre-harvesting in the paddy field.they have a slogan poli poli deva and burn crackers and the next day they prepare dry fish curry  and akki roti  and then they tie the harvested rice grain in the goddess room and to the vehicles.

KODAVA CUISINE :

KACHAMPULI

The most commonly used souring agent in Kodava cooking called kachampuli, it made from Kokum  (Garcinia gummi-gutta ) concentrated juice , kokum is very know in Mangalorean, Goan and Maharashtrian cuisines, where in the Kodava language the fruit is know as panapuli while the boiled extract called kachampuli.  It also has a very long shelf life no need refrigerator to store, every Coorg home has a bottle of kachampuli at the ready at all times, Kachampuli is usually used in the final stages of cooking, mainly in meat and fish dishes, most famously in pandi (pork) curry.

KODAVA TRADITION :

Kupiya Challe is worn by gents 

CHILL KANA PANDI ( Pork cooked with pepper and kachampuli)

Its a spicy and tangy dry pork . goes well on cocktail party .
Ingredients :
500gram Fresh Boneless Pork
1/2 Tsp Kachampuli
1 Tsp Turmeric Powder
2 Large Onion
1 Tbsp Chopped Ginger
1 Tbsp Chopped Garlic
Green Chillies
oil For Cooking

Method :
Marinated the pork with salt & turmeric powder, in a pan cook the pork using 2 to 3 cup water 20 to 25 minutes, till the pork cooked
heat oil in a pan saute the onion and ginger garlic till its become brown colour,  add the cooked pork and pepper, green chillis finely add the kachampuli, test the spices if you need more spicy you can add red chilli powder and salt for the test, garnish with some coriander leaves. serve hot

PAPUTTU

INGREDIENTS:

2 cups Thari Rice (Or Broken Rice)

1/2 cup Grated Coconut

2 cups Milk

2 cups Water

1 tsp. Cardamom Powder

1/2 tbsp. Sugar and Salt to Taste

Method:

Wash the thari and soak for 1/2 an hour in the 2 cups of water.  Add the grated coconut, milk, cardamom Powder, sugar and salt and mix well, Divide equally between plates and steam for 20-25 minutes or until done. The paputtu should look firm, with no soggy bits in the center. Cover the plates with a clean tea cloth and allow the paputtu to cool a little before cutting into pieces.

If you are non-vegetarian best eaten with Coorg mutton or chicken curry.  For vegetarian Kummu curry or Kooru curry

KADA MANGE CURRY (Wild mango curry )

INGREDIENTS                            
1/2 kg Peeled wild mango
2 Tsp. Sunflower Oil
1/4 Tsp. Mustard Seeds                                         

1Nos Fresh Green chilly                                                                       

1Nos Small Onion Sliced                                                                      

2 Cloves Garlic                                                                   

4 Curry leaves                                                                                     

1/4 Tsp. Red Chili Powder                                                                                      

1/4 Tsp. Turmeric Powder                                                                             

Salt to taste       

1 ½ Tsp. Jeera Powder                                                                                   

100 Gm. Black Jaggery                                                                                    

1/4 Tsp. Pepper Powder                                                                                                                                                                                                                               

METHOD:

Heat oil crackle mustard, add green chilly, onion, garlic and sauté it nicely.                                                           

Add chili powder, turmeric powder, salt, some water and cover with lid and cook it.                       

Add Jeera powder, Jaggery, pepper powder also.            

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AKKI ROTI

INGREDIENTS                                                                           

2 cap cooked rice                                                                                            

2 tbsp. Rice flour                                                                                             

Salt to Taste                                                                                                                                      

METHOD:

“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 Tawa evenly on both the sides.

Cook on direct flame (or Char Kol) until it puffs up.

Serve with bamboo shoot curry, Pandi curry.

                                                                                                

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KOLI CURRY ( Chicken curry )

INGREDIENTS                                                                           

½ Kg Chicken                                                                                     

4 Tsp. Grated coconut                                                                   

1 ½ Tsp. Coriander powder                                                         

½ Tsp. Jeera                                                                                      

5 Cloves Garlic                                                                                  

3 No. Clove                                                                                        

2 Gm. Cinnamon sticks                                                                 

2 Gm. Ginger                                                                    

Salt to Taste                                                                                      

2 tsp. Oil                                                                                              

1 No. Sliced onion                                                                           

1 No. Sliced green chilly                                                                

½ Tsp. Red chili powder                                                                

3 drops Kachumpuli                                                                                                                       

METHOD:

Was and clean chicken marinate with salt, red chili Powder and turmeric Powder                                                             

Paste coconut, coriander Powder, Jeera, Garlic, cloves, cinnamon ginger, and salt and keep it a side.

Heat oil; add onion, green chilly and sauté well.

Then add red chili Powder and little water.                                                         

Add chicken and cook it. Add pasted masala and cook it some time.                                                        

Add Kachumpuli and check the seasonings, add salt.                                                      

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