Coorgis, a warrior tribe from southwest India, has always been renowned for their pandi love. Their cuisine is predominantly non-vegetarian because they always ate off the ground what was accessible. There has been little foreign impact on the eating habits of the Coorgis, and therefore pork (from wild boar), jungle mangoes, jackfruit, kembh leaves (edible colocasia) and rice has become the primary components of their cuisine.
Coorgi cooks often recall the typical preparations they came up with when they grew up, but recognize a constant infusion of' fresh' vegetables into the meals.
Interesting facts about Coorgi dishes:
For most Coorgi dishes, particularly non-vegetarian ones, Kachampuli offers the sauce base. The dense, black pasty sauce is a result of the namesake fruit's concentrated juice. In reality, most homes are willing to use this as it acts as a preservative for chicken, mother and pork.
Green chilies are more commonly used than red chilies. The green ones in the body cut meat and say they're healthier.
None of the cooked meats, except for their own fat, use any extra oil source.
All dishes are accompanied by rice and rice-based breads. Wheat is a latest addition to the cooking of Coorgi and rarely use lentils.
Coorgi specialties:
Here is a list of dishes that one can expect to eat in a Coorgi home: Rice forms the base for Coorgi dishes. Nooputtu (string hoppers), otti (baked pieces of rice flour), pulao (mixed veg or non-veg rice) and kadumbuttu (rice-flour balls) are staples in every household. Amongst the meats, pork is usually prepared dry, while chicken and mutton are cooked in a curry. Seasonal vegetables like bamboo shoot (May–August), jungle mango (April–June) or jackfruit (September–December) will be served depending on which time of the year one is visiting. Koovaleputtu is a savoury item made from ripe jackfruit or banana, steamed in banana leaves. Kajaya is a sweet that one will often find in Coorgi kitchens. Made from jaggery and rice flour, these deep-fried donuts are delicious.
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