Tag Archives: Baimbale

Mountain Calling: Hyatt Centric rolls out special brunch menu dedicated to Coorg cuisines

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We recommend Pandi Curry, Koli Curry and Baimbale Curry.

Hyatt Centric rolls out special brunch menu
Hyatt Centric rolls out special brunch menu

Chef Gaurav Ramakrishnan introduced a special Coorg cuisine brunch at The Bengaluru Brasseri recently. The special brunch includes dishes like Pandi Curry, Kadambuttu, Kummu Curry, Akki Roti, and more. We started off our brunch with Murgh Lasooni Tikka and Indonesian Grilled Fish. The former is a delicacy marinated in yoghurt and a few seasonings while the latter was flavourful and a bit on the spicier side. 

We then decided to check out their special brunch dishes. We started off with boiled rice and Pandi Curry. Boiled rice with pandi curry is like a staple diet in the Coorg region. The pandi curry was made using chilli powder, green chillies, masalas, and Kachumpuli (a dark-coloured vinegar). The delicacy was flavourful and complemented the rice very well. 

Kadambuttu

We went for another round of boiled rice, but this time along with the Koli Curry. This Coorgi-style chicken curry was cooked with grated coconut, tamarind paste, green chillies, and red chilli powder. The dish was more on the spicier side but we loved having it with the steamed rice. 

Next, we tried the Akki Roti with Baimbale Curry. The curry was made with bamboo shoots along with cumin and mustard. The base of the curry was cooked using coconut paste. The dish was delicious and left us craving more.

Koli Curry

Our brunch came to a close with a couple of desserts – Thambuttu and Kaavale Puttu. The former was made with mashed banana pulp and roasted broken rice along with grated coconut while the latter had ripe jackfruit pulp, ghee and cardamom. This dessert was steamed and served in banana leaves. 

If you are looking for a place to try out special Coorg delicacies, the special brunch at The Bengaluru Brasseri is one you should definitely look at. 

₹1,799++ for two. At Hyatt Centric, MG Road 

Email: alwin@newindianexpress.com
Twitter: @al_ben_so

source: http://www.indulgexpress.com / Indulge Express / Home> Food> Bengaluru / by Alwin Benjamin Soji / February 24th, 2023

‘Kakkada Padinett’ in Kodagu Yesterday

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‘Kakkada koli’ and ‘madd payasa’ are the delicacies prepared on this day

BRISK BUSINESS: People purchasing ‘madd toppu' in Madikeri on the eve of the ‘Kakkada Padinett' festival in Kodagu. 

BRISK BUSINESS: People purchasing ‘madd toppu’ in Madikeri on the eve of the ‘Kakkada Padinett’ festival in Kodagu.

“Kakkada Padinett” , the 18th day of “ Kakkada”month in Kodava calendar in Kodagu, which falls on Wednesday (August 3), is eagerly looked forward to by the people.

They consume porridge made of the essence of “madd toppu” or “ aati soppu” , a wild aromatic herb, to perpetuate one of the traditions of the district. People will throng the places where the herbal plants are sold in markets. It is also called as “ Kurunji toppu” in some places in the district. The leaves come along with the slender stems of the plants.

Sellers of “ aati soppu” dot the main streets of Madikeri on the eve of the celebrations. On the 18th day of the “ Kakkada” month, these leaves are said to be replete with 18 types of herbal medicines. They are plucked and soaked (some boil it) in water to extract the aromatic juice, which is thick and dark violet in colour. Women make cakes or sweet porridge out of the mix. Surprisingly, on the 18th day of “Kakkada” , the plants start emitting a sweet and unique aroma that is not found on the plants prior to or after the 18th day. The traditional beliefs and social mores are very strong in Kodagu. “ Kakkada” is a month in the Kodava calendar beginning in mid-July and ending in mid-August. It is said to be inauspicious. Marriages and other celebrations are a taboo in Kodagu, especially for Kodavas, during this month. Many do not even get haircuts.

Monsoon is associated with several rare occurrences in Kodagu. It is the time when fresh natural mushrooms emerge on the termite hills, banks of paddy fields and in forests. “ Baimbale” (bamboo shoot) or “ Kanile” is the other delicacy enjoyed by the people of Kodagu in rains. Though the Forest Department has imposed a ban on its collection from forests, it is available aplenty in the market and sold in the open. The drying up of the bamboo clumps in forests has made “baimbale” a scarce commodity in Kodagu this year. Consumption of both mushroom and bamboo shoots are said to balance the body temperatures during heavy rainy and windy days, elders say.

“Kakkada koli” (country fowl curry) is also a special delicacy in the district on this day.

This occasion used to be observed as a feast in Kodagu in the past.

Currently, people in almost the entire district involve themselves to eat “ madd payasa

source:  http://www.thehindu.com / National > Karnataka / by Staff  Correspondent /  Mysore, Aug 03rd, 2011