In the last blog, we mentioned the local food of the Kodavas. Now, let's talk about the indigenous ingredients.
1. Malabar Tamarind: Among the lesser known spices of India, Malabar Tamarind also known as Kudam Puli stands unique for its culinary value. It is used to give a tangy edge in curries. In appearance, the Malabar Tamarind looks like a small pumpkin which is usually green to pale yellow. This spice is widely used in traditional medicinal preparations. Malabar Tamarind helps in curing stomach related problems and is considered good for digestion. Lately, it has been promoted as an effective method for weight loss.
2. Kachampulli:
Kachampulli is an ingredient you will frequently encounter in many Coorg dishes. It is a dark tart vinegar which has been made in this region and is indispensable part of Coorg's cuisine. This vinegar is made from the fermented Garcinia gummi or Gutta tree which releases its juices. The juice is boiled until it thickens into a dark brown vinegar which can be stored indefinitely. Kachampulli is the signature flavour in all the classic Coorg dishes from pandi curry to chicken fry, and several in between. It is a souring and thickening agent, which can be used as a marinade.
3. Coorg Coffee
The Coorg coffee is noted to be the world's best mild coffee as it is grown in the shade. This results in the coffee in being not too acidic and carries an excellent aroma and tropical taste. The history of coffee originates from a traveler named Baba Budan who took a pilgrim to the holy places of Islam. On his return from Yemen, he planted the coffee beans in the hills of Karnataka. Coffee flourished in this area, filling the air with its sweet aroma.
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