This is a one-pot rice dish, which is made with ghee, onion and whole spices like cinnamon, clove and cardamom- These whole spices give a distinct flavour to the rice.
Ingredients of Coorgi Ghee Rice
1 Cup long grain rice
1 large onion, thinely sliced
2 tsp garlic, finely chopped
2 tsp ginger, finely chopped
1 cinnamon stick
2 cardamom pods
4 cloves
Ghee and oil, as needed
Salt, as per taste
sugar
Water
How to Make Coorgi Ghee Rice Heat ghee and oil in a pan. Take both half-and-half
.Heat ghee and oil in a pan. Take both half-and-half
2. Add cinnamon, cardamom and cloves and let it splutter
3. Add onion and saute until translucent in colour
4. Add ginger and garlic and saute until the raw smell diminishes
5. Add the rice, salt and sugar and mix well for 1 minute
6. Add water till a bit above the rice level.
7. Cover the lid and cook it on medium to low flame.
8. Once done, serve hot with sides of your choice.
source: http://www.foood.ndtv.com / NDTV Food / Home> Recipes> Main
This pop-up at the Marriott had more than just the popular pandi curry or Coorgi pork curry. Drawing inspiration from yesteryear and her grandmothers’ kitchen in Coorg, home chef Smitha Kuttayya has made it her mission to keep Coorgi cooking traditions alive.
In a world where fast food and standardised meals dominate, the value of traditional recipes and cooking methods with a focus on sustainability often seems overshadowed. Yet, for home chef Smitha Kuttayya, these traditions are more than just culinary practices; they are a bridge to the past, a way of preserving memories and cultural identity.
A native of Kodagu now residing in Chennai for 24 years, Chef Kuttayya has excelled in multiple roles throughout her career.
She is a celebrated Bharatanatyam dancer, a compelling writer, a dedicated teacher, an engaging storyteller, a successful entrepreneur, and a passionate home chef.
Each of these roles reflects her commitment to preserving her heritage while enriching her community with diverse talents. She has been a vibrant part of Chennai’s culinary landscape for over a decade and draws deep inspiration from her roots in Coorg and her grandmothers, who not only passed on their skills and recipes but also greatly influenced her passion for baking and cooking, which reflects in her brand, the Global Theeni.
Her journey from a humble baker to a champion of Coorg cuisine reflects a deep commitment to preserving culinary heritage while adapting to modern ecological needs. Drawing inspiration from yesteryear and her grandmothers’ kitchen in Coorg, Chef Kuttayya has made it her mission to keep these traditions alive. “In our family, cooking was always more than just a task—it was a form of storytelling,” she reflects. This storytelling aspect was evident in her recent Coorg cuisine pop-up at the Marriott Hotel Whitefield in Bengaluru, where Smitha Kuttayya showcased traditional Kodava dishes that included seasonal produce and were prepared adhering to sustainable practices.
Traditional Cuisines In A Modern World
Traditional recipes, she believes, are more than just instructions for making food; they are a tapestry of memories, methods, and values passed down through generations. “These recipes are a bridge to our past,” she says. “They connect us to our ancestors and their way of life, which is why they carry such unique and irreplaceable flavours.” This pop-up at the Marriott had more than just the popular pandi curry (Coorgi pork curry). The buffet had a wide array of dishes like the koli barthad (chicken fry), fish fry (mackarel marinated in spices and kachampuli vinegar), mutton pulav, Kodava chicken curry, and, of course, the pandi curry.
That’s not all. The vegetarians also had a wide selection of dishes that could confuse a Kodava too, as the community is well-known for their non-vegetarian fare. There was raw banana fry, which was made with the same marinade that was used for the fish fry. The baimbale curry or the bamboo shoot curry paired beautifully with the paaputtu (coarse rice semolina cake).
The seasonal kaad maange pajji, the bollari gravy (mangalore cucumber gravy), and the raw jackfruit pulav were a total hit among the diners. For her, maintaining traditional methods means adhering to the authentic ways of preparing and cooking dishes, even when modern shortcuts are available. “In Coorg cuisine, for instance, we don’t use tomatoes in our traditional recipes,” she explains. “We rely on natural souring agents like kachampuli (vinegar made from a fruit called Panapuli) or tamarind, which have been used for generations.”
Local Ingredients: The Heart Of Authenticity
Central to Chef Kuttayya’s approach is her unwavering commitment to local ingredients. For her, these ingredients, like wild mangoes, mushrooms, bamboo shoots, jackfruit, honey, jaggery, etc., are not merely components of a dish but symbols of a region’s cultural and ecological identity. “Local sourcing respects the origin and community, ensuring that what we prepare is a true reflection of our heritage,” she explains.
This philosophy aligns perfectly with her aim to offer an authentic culinary experience. In Chennai, where she has spent a significant part of her career, Chef Kuttayya found a unique demand for traditional Coorg cuisine. “Initially, people in Chennai didn’t have easy access to Coorg dishes like pandi curry, mange pajji, etc., unlike in Bangalore, where the Kodava presence is greater,” she notes. This gap led her to introduce Coorg dishes to a broader audience, not just the Coorg community but also Tamil locals eager to explore new flavours.
Seasonality And Innovation
A profound respect for seasonality guides Chef Kuttayya’s menu planning. She emphasises the use of ingredients at their seasonal peak to enhance flavour and ensure ecological balance. “Seasonal cooking supports local agriculture and ensures that what we eat is both delicious and sustainable,” she asserts. By aligning her cooking with the natural rhythms of the seasons, she fosters a deeper connection between the food and its source. “Most of our special ingredients are available only during the monsoon,” she explains. “We adapt our menu to make the most of these ingredients when they are freshest and most flavourful.”
Her wisdom of traditional cooking and baking with seasonal ingredients, intricately woven with sustainable practices, has evolved her style of cooking over the years. This time around, she presented a few dishes that could qualify as modern Kodava cuisine, like the coffee-infused chilly chicken dish, the monkey oranges and bird’s eye chilli sauce from her farm, or the coffee mayonnaise made with avocado and coffee, which was a pairing for one of the meat tarters. In her buffet, there was neer dose paired with organic jaggery and coconut, which is a classic combination. But during her pop-up tour at Marriott, she introduced neer dose alongside figs and bird’s eye chilli preserve that she prepared herself from the figs that grew plenty at her home.
While preserving tradition, Chef Kuttayya also embraces evolution in her culinary practices. She believes that traditional dishes can evolve while maintaining their core essence, making them appealing to contemporary tastes. “It’s about balancing tradition with innovation,” she notes. “You can introduce new flavours and techniques without losing the soul of the dish.” Her innovative takes include adapting traditional Coorg dishes with locally available ingredients when necessary. “Innovation doesn’t mean discarding tradition; it means enhancing it,” she asserts.
Sustainability In Tradition
The sustainable practices inherent in traditional cooking are another aspect that Chef Kuttayya values highly. “Traditional cooking relies on local, seasonal ingredients and minimal waste practices, showcasing a way of life that modern kitchens can learn from,” she states. This approach not only reduces the carbon footprint but also supports local agriculture and ecosystems, making it a model for sustainable cooking in today’s world. This dedication extends to her personal cooking practices as well.
“Every vegetable or meat that we use for cooking, I make sure it is completely utilised. Nothing goes to waste and if there is something that can’t be used, it always composts. That’s a farmer’s way. We barely use oil in our cooking. When it is meat, especially, it cooks in its own fat. I do not waste anything and there is no other way that I can do it. “I buy only organic ingredients and test everything myself. I don’t even delegate it to the help in the house,” she says with a smile.
“I’m very particular about my ingredients and the way I prepare my dishes,” she notes. “Whether it’s a pop-up event or a one-on-one cooking class, I ensure that the methods and ingredients reflect the true essence of traditional cuisine.” Her commitment to sustainability extends beyond the kitchen to her packaging choices. “I use only tin and tiffin boxes for packaging, avoiding plastic entirely; even the baking sheets I use are organic,” she says. “It may cost more, but it aligns with my values of sustainability and respect for the environment.
source: http://www.slurrp.com / Slurrp / Home> Article / by Meghana Dayananand / June 13th, 2024
Courtyard by Marriott Bengaluru Outer Ring Road invites you to a culinary journey through the hills of Coorg at their much-awaited Kodava Food Festival. Nestled in the picturesque landscapes of Karnataka, Coorg’s cuisine is a vibrant reflection of the region’s cultural richness and natural abundance.
Chefs Sugandha Rajappa and Rajani Kariappa, along with Executive Chef Vijay Bhandari, have meticulously crafted a menu that highlights the authentic tastes of Coorg. Their expertise is showcased in every dish, where traditional recipes meet contemporary flair, promising a delightful dining experience.
Treat yourself to a variety of Coorg’s signature dishes, such as the delicious Pandi Curry, Kodava Kummu Curry, Paputtu, and much more.
Each dish, prepared with locally sourced ingredients, captures the essence of Coorg’s rich culinary heritage. The festival guarantees a sensory feast, with aromatic spices and fresh ingredients taking center stage.
Gather with family, friends, or fellow food enthusiasts and visit Momo cafe to experience the essence of Coorg and create cherished dining memories.
For more details and reservations, please contact: +91 95136 53156 or 9513688331.
Where : Momo cafe , Courtyard by Marriott Bengaluru Outer Ring Road
When: 4-8th June
Lunch : 12:30 – 3:30 PM
Dinner : 7:00 PM – 11:00 PM
Price : 2200 INR plus taxes.
source: http://www.apnnews.com / APN News / Home> Life Style> Food & Beverages / June 07th, 2024
Bengaluru is about to witness a distinctive and unforgettable gastronomic experience as Four Seasons Hotel Bengaluru announces an exploration of the remarkable cuisine of Coorg on the 15th and 16th of November, at CUR8, the hotel’s signature restaurant. This two-day pop-up at Four Seasons is the third in a series of unique partnership with Chef Pin; showcasing the incredible culinary talents of home chefs. In this latest pop up, home chef Radhica Muthappa brings to the forefront the lesser known, yet incredibly rich and vibrant Kodava Cuisine.
Coorg, nestled in the lush greenery of south west of Karnataka, is not only known for its breathtaking landscapes but also for its distinct and flavourful cuisine. Coorgi cuisine, often referred to as Kodava cuisine, reflects the culture and traditions of the people of Kodagu, known for their warm hospitality and love for robust and earthy flavours.
At the heart of this culinary celebration is Radhica Muthappa, a passionate home chef who has mastered the art of this cuisine and is set to bring her love for the Kodava culture to the table, creating dishes that pay homage to the region’s rich culinary heritage. Her journey as a chef has been a remarkable one with a background in working at The Park Hotel in Chennai and now running a couple of cloud kitchens from her home in Bangalore. She has honed her skills over the years, and her expertise in Coorgi cuisine ensures an authentic and unforgettable dining experience.
The culinary delights of this micro-cuisine that have long remained undiscovered by many, are a beautiful blend of indigenous spices, aromatic herbs, and local produce from Coorg, creating dishes that are hearty, delectable, and deeply rooted in tradition. Savor Radhica Muthappa’s flavourful masterpieces including dishes like ‘Coorg Meatball (Kaima Undey) Curry’ and her signature dish, ‘Pandi Curry with Kadambattu’ and embark on a journey with Four Seasons Hotel Bengaluru into the heart of this regional culinary treasure, celebrating the indigenous ingredients, authentic recipes, and a commitment to quality and innovation.
In an age where the world has become a global village, there is something incredibly special about exploring micro cuisines like Coorgi Cuisine. Guests can interact with the home chef and learn about the cuisine and the culture of the state in the sophisticated atmosphere of CUR8, where stylish decor and attentive service create the perfect setting for a memorable dining experience.
This pop up at Four Seasons Hotel Bengaluru is a gateway to understanding the Kodava way of life, making this event an exploration of both food and culture.
Date: November 15th and 16th, 2023
Venue: CUR8, Four Seasons Hotel Bengaluru
source: http://www.hospibuz.com / Hospibuz.com / Home> Buzzing News> Hotel News / September 11th, 2023
With Indian cuisine in focus both globally and locally, there has never been a better time to chronicle Indian culinary culture in all its diversity. Rushina Munshaw Ghildiyal, herself the custodian of Uttarakhandi food, showcases 16 other women who are each committed to keeping their own culinary heritage alive. These are some of India’s most passionate culinary custodians, who are driving conversations around and exploration of regional, micro regional and community cuisines through media, books, TV, home delivery menus from their own home kitchens, and pop-ups at restaurants.
Kaveri Ponnapa
Kodava Food Kaveri Ponnapa is a Bengaluru-based independent writer on gastronomy and heritage, who is thought of as synonymous with Kodava culture and cuisine.
Avare Curry
Why We Think Kaveri Is A Culinary Custodian While researching her first book The Vanishing Kodavas, Kaveri spent a significant amount of time in the villages of Kodagu (Coorg), connected with the local people, and got a first-hand experience of their lifestyle, which is still connected with the land. The Vanishing Kodavas is acclaimed as a cultural study of the Kodava people based on 15 years of fieldwork documenting their history, customs, worship and cultural practices. Kaveri’s writings on these subjects have been published in leading national and global publications. Her website The Vanishing Kodavas, blog The Coorg Table and its Facebook page continue to be unique rich resources for information and authentic recipes and are followed by audiences from across India and the globe including the Kodava diaspora, as well as people fascinated by the unique cuisine of this small community. Her current project, based on her observations of how a cuisine is born out of a particular landscape, culture and history, is a book documenting the culinary culture of the Kodava community from an anthropological and cultural perspective, enriched with information on local ingredients, practices and recipes including many that are no longer eaten or being forgotten. Kaveri has curated successful Kodava food festivals with ITC Windsor, been consultant to the Leela Palace and Taj MG Road Bengaluru on Kodava cuisine, and continues to train chefs and speak about the cuisine at hospitality institutions such as The Oberoi Centre for Learning and Development, Delhi.
Bale Nuruk
What We’ve Learned About Kodava Cuisine Through Kaveri – Kachampuli is a souring and thickening agent indispensable to Kodava cuisine. Every kitchen will have a bottle or three of this dark, tart vinegar – made for centuries from the ripe fruits of the Garcinia gummi gutta tree, indigenous to Kodagu – stored away. It is a signature flavour in all the classic Coorg dishes.
– Rice is central to Coorg cuisine and used in many forms. Tari is washed, dried and hand-pounded rice that breaks down roughly into three to four bits and is used to make all the Coorg puttus. Akki podi is finely-powdered rice, used to make rice rotis and batters for some fried sweets. –
Kartha masala, or black masala, is a signature spice blend made of slowly dry roasted, ground spices that lends a characteristic flavour to many classic recipes. The basic ingredients of cumin, mustard seeds, black peppercorns and fenugreek seeds are roasted slowly to a coffee-brown colour, powdered and used in curries. A few other spices might be used too, depending on the recipe.
