‘Amara Sullia Uprising’: 20 years before Sepoy Mutiny, coastal Karnataka revolted against British

Amara Sullia Uprising: 20 years before Sepoy Mutiny, coastal Karnataka revolted against British
The troops and peasants controlled the Amara Sullia region, Puttur, Bantwal and Mangaluru for nearly 13 days. (Photo credit: Twitter/ @girishalva)

Historians say the foundation for the Amara Sullia Uprising was laid in the early 1830s.

Highlights

  • In 1834, Chikka Veera Rajendra of the Haleri dynasty, the king of Kodagu, was deposed by the British
  • After capturing the entire Mangalore city, the British Union Jack was lowered and the rebel flag was hoisted
  • Many are unaware of Coastal Karnataka’s role in the fight against the British: Dayananda Kathalsar

Bengaluru:

In 1837, 20 years before the 1857 Sepoy Mutiny – the First War of Indian Independence – and nearly a hundred years prior to the Civil Disobedience Movement, the people of coastal Karnataka and Kodagu led an armed rebellion against the British and were successful in holding the port city of Mangalore (now Mangaluru) and other regions for nearly 13 days before the rebellion was crushed.

Dr Peter Wilson Prabhakar, a renowned historian from Dakshina Kannada, who narrated the timeline of events of the Amara Sullia Uprising to News9 opines that the foundation for the uprising against the British was built in the early 1830s.

In 1834, Kodagu king Chikka Veera Rajendra of the Haleri dynasty was deposed by the British leading to an immediate revolt in the region. (The British controlled Dakshina Kannada – South Canara – after Tipu Sultan’s death in 1799, while Kodagu was an independent state until 1834).

Swamy Aparampara started the revolt in Kodagu along with Hulikaadida (the one who killed a tiger) Nanjayya. But within two weeks, Aparampara was arrested in Manjarabad and hanged.

Another revolt led by Kalyanaswamy in 1835, who claimed to be a descendant of the former king of Kodagu, was crushed by the British. He was imprisoned and hanged to death in 1836.

This is when soldiers, who belonged to the army of Chikka Veera Rajendra, chose one among them named Putta Basappa and presented him as Kalyanaswamy to the people. They needed a figurehead as the real Kalyanaswamy was dead.

The soldiers trained Putta Basappa at a hill in Kodagu and presented him to the public as Kalyanaswamy.

Varying reasons for rebellion in South Canara-Kodagu

While the invasion of Kodagu resulted in a rebellion in the region, for the people of Sullia and Puttur in Dakshina Kannada the administration and revenue changes made by the British lit the fire.

“Earlier the Amara Sullia and Puttur Magane (revenue divisions) were under the control of the king of Kodagu. In 1834, it was separated from Kodagu and added into the Canara district,” Prabhakar told News9.

Earlier, in 1830-31, the British had made a major change to tax collection.

“Up to the 1830s, the revenue tax was in kind (payment in the form of goods like pepper etc). But in 1830-31, the people were asked to pay tax in cash and not in kind,” the historian said.

The high tax was a burden on the people, which sparked agitation.

“Separation of Sullia and Puttur from Kodagu, high taxes and payment in cash instead of kind, were the main reasons,” he added.

Before the rebellion in Kodagu in 1834, due to the imposition of these high taxes and change in the revenue system, there was a rebellion in South Canara.

It was popularly called “Koots” – meaning a group – rebellion. Almost the present Kasaragod, Dakshina Kannada and Udupi revolted against the British in 1830-31.

“While the Civil Disobedience Movement by Mahatma Gandhiji began in 1930, a hundred years before in South Canara, the no tax movement was started,” Prabhakar said.

1837 – The Amara Sullia Dange (Uprising)

In 1837, when the soldiers of Chikka Veera Rajendra, led by Kalyanaswamy (Putta Basappa) along with the people of Kodagu started moving towards Sullia. They travelled through the Bisle Ghat and not through the present route of Sampaje.

Through the ghats, the troops first entered Bellare and destroyed the British Treasury in Bangle Gudde.

The British Treasury in Bellare. (Photo credit: Anindith Gowda Kochi Baarike through a special arrangement)
The British Treasury in Bellare. (Photo credit: Anindith Gowda Kochi Baarike through a special arrangement)

After that, the troops were divided into three divisions. One was sent to Dharmasthala and Uppinangady. Another was sent to Kasaragod and Kumble.

The third division was sent to Puttur, through Bellare and Kumbra.

The first battle between the troops of Kalyanaswamy and the British took place on March 30, 1837, on the outskirts of Puttur.

The British were defeated. Those who survived retreated to Mangalore (presently known as Mangaluru) – it was where the British Collector was seated.

On March 31, the British Treasury in Puttur and the entire city were under the control of the peasants and soldiers led by Kalyanaswamy.

On April 5, the troops, who had gained military aid from the kings of Vittla and Belthangady, entered the port city of Mangalore and started capturing the city.

At the time the district headquarters of the British was located at the present-day Balmatta. After destroying the British buildings and plundering the district treasury, the entire Mangalore city area was captured.

The troops controlled the Amara Sullia region, Puttur, Bantwal and Mangalore for nearly 13 days. The British Union Jack was lowered and the rebel flag was hoisted in Bavuta Gudde – the hill with the flag – in Mangaluru.

This is also noted in the Dakshina Kannada District Gazetteer. Many believe the flag to be of the Haleri dynasty since the troops belonged to the Kodagu king Chikka Veera Rajendra.

Rebellion crushed by the British

The rebellion angered the British, who brought in reinforcements from Bombay and Madras Presidency.

The British then crushed the rebellion led by Kalyanaswamy and the peasants of the Amara Sullia and the surrounding regions. The movement was labelled by the British as the loot of Kalyanappa – Kalyanappana Katakayi – to lower its significance in the region.

“Kalyanaswamy, Beeranna Banta, Guddemane Appayya and Laxmappa Banga Arasa – the king of Nadavara – were hanged to death in present-day Bikarnakatte in Mangaluru,” historian Prabhakar said.

The others, who were captured, were deported to Singapore and other islands.

Anindith Gowda Kochi Baarike, who has authored the book on the uprising titled Recalling Amara Sulya that will be published soon, told News9 that not many know that in May-July 1837, a court marshall took place and the people who led the uprising were charged with treason.

“It was not a mutiny. It was a mass movement led by the people of the region,” he added.

Rich history forgotten

Many are unaware of the rich history of coastal Karnataka and its role in the fight against the British, says Dayananda Kathalsar, the president of the Karnataka Tulu Sahitya Academy.

“All the youth should love their mother tongue. Tulu, the ancient Dravidian language spoken by people in coastal Karnataka, should be included in the 8th schedule of the Constitution of India,” Kathalsar told News9.

Now, a ‘youth revolution’ for the Tulu language, Kathalsar added, is underway in Mangaluru.

“Nearly 25,000 people in Mangaluru have learned Tulu and its script after a ‘revolutionary’ effort by youth of the region,” he added.

“This shows that when the youth are led in the right directions, the impossible can be achieved.”

Kochi Baarike, the author of Recalling Amara Sulya, said that several areas in present coastal Karnataka could be called the “cradle of the Indian freedom movement”.

“Despite a mass movement, they were charged with treason. And till we got independence in 1947 – 110 years after the uprising – there was no avenue to discuss this,” Kochi Baarike said.

“The least we could do now is document what happened,” he added.

(Note: The timeline of the events of the Amara Sullia Uprising has been reported in this feature as narrated by historian Peter Wilson Prabhakar)

source: http://www.news9live.com / News Nine / Home> State> Karnataka / by Prajwal D’Souza / August 14th, 2022

Food Friday | The best-kept secrets of Kodava cuisine

The iconic Pandicurry is the most emblematic and popular food people identify from Coorg. But the kadi (good food) and kudi (liquor) of the Kodava region in Karnataka are as wide and wild as they could get.

Food Friday | The best-kept secrets of Kodava cuisine
The Kodava Cuisine

“Pandicurry please!”

The allure of the tangy-spicy curry keeps calling me back to Coorg, every time. Of course, I am a lover of coffee too but if I were baring my heart to you, I would tell you that pork takes precedence every time I visit the Scotland of South India. No other style of pork has made such an impact, not even the sorpotel!

Let’s agree that the iconic Pandicurry is the most emblematic and popular food people identify from Coorg. But the kadi (good food) and kudi (liquor) of the Kodava region in Karnataka are as wide and wild as they could get. From wild mangoes and mushrooms to tender bamboo shoots, the food here is full of organic ingredients that establish its supremacy over other cuisines emerging from the state.

Food Friday  The bestkept secrets of Kodava cuisine
Wild Mushrooms

In this context, it’s important to mention that Coorg was in fact a state itself, landlocked and rich with biodiversity that attracted foreign attention almost immediately when the British came to India. Ruled as a kingdom established originally by the Nayakas, the state was self-sufficient and housed a clan-based community of warrior tribes. It was the hunted boar, that actually led to the pandi curry’s foundation.

For centuries Coorg was quite inaccessible, a landlocked region. It explains the heavy reliance on locally sourced ingredients. On a recent visit to the Evolve Back Coorg which sits pretty in a 300-acre coffee plantation and traces the traditions of the valley efficiently, I found peppercorn growing carelessly creeping around jackfruit, silver oak and mango trees among the robusta coffee the estate produces.

Food Friday  The bestkept secrets of Kodava cuisine
Robusta Coffee

For the uninitiated, Coorg is also the rice bowl of Karnataka, it grows in abundance here thanks to plenty of rains and rich soil composition. Upon finding The variety of rice items alone is quite humbling at The Granary, the main restaurant at Evolve Back so I had to turn to a specialist who could explain better. Sudhansu Sekhar Jena, the senior sous chef helps me out – “Kadambuttu, Thaliya Puttu, Paaputtu, Noolputtu, Koovale Puttu and various seasonal pickles are signature dishes of Coorg cuisine, just to name a few,” he explained.

While small dumplings of steamed broken rice make the KadambuttuNoolputtu is a fine lump of pressed rice noodles and what makes Paputtu stand out is the addition of coconut milk and a dash of shredded coconut which is steamed together with rice. With this newly acquired knowledge, I settled for lunch with paputtus and a delicious koli curry (chicken curry).

Food Friday  The bestkept secrets of Kodava cuisine

Sudhansu Sekhar Jena , Senior Sous Chef – F&B Production, Evolve Back Coorg, shares the recipe of Paputtu and also tells the detials of the dish.Paputtu is generally known as palputtu ( pal means milk and puttu is steamed rice cakes). It’s made of akki thari (coarse ground rice rava), grated coconut, salt and water. It’s steamed in a special kind of steamer called sekala and goes very well with non-veg curries.

Ingredients:

2 cups thari or coarse rice rava
1 – 1 1/2 cups fresh grated coconut
2 cups whole milk / light coconut milk
2 cups water
1 tsp cardamom powder
Salt to taste
Oil to grease

METHOD:


Wash the rice thari and soak for 1/2 an hour in the 2 cups of water. Add the milk, cardamom and salt and mix well. Squeeze the freshly grated coconut to extract a little milk and add it all to the mixture. Grease the plates with little oil. Pour the prepared mixture into the greased plates till two-thirds full to allow room for the thari to expand. Divide equally between plates and steam for 25-30 minutes or until done. The puttu should look firm, with no soggy bits in the centre. Cover the plates with a clean tea cloth and allow the puttu to cool a little before cutting them into pieces.

JENJI MASALA (Mud crab curry)

Ingredients Unit Quantity
Crab ( Jenji) Grams. 1000
Garlic Chop Grams. 50
Ginger Julienne Grams. 20
Mustard Seeds Grams. 10
Onion Slice Grams. 250
Ginger Paste Grams. 25
Garlic Paste Grams. 25
Tomato Slice Grams. 200
Green Chilly Slit Nos. 15
Coriander powder Grams. 75
Chilly Powder Grams. 60
Turmeric Powder Grams. 5
Salt Grams. To Taste
Oil Ml 200
Coconut Paste 1 whole
Curry Leaves Grams. 50
Red Chilli Whole No. 3-4

Procedure:


Clean & wash Crabs, add salt, and turmeric powder, and keep aside. In a vessel heat oil, add chopped garlic, mustard seeds, ginger julienne, slit green chilli, and curry leaves. Then add onion slice and fry till light brown, add sliced tomato and all Masala powder, salt and little water and sauté till oil comes up. Now add coconut paste & simmer gently, cooking till coconut paste is well cooked. Then add Crabs and salt, and bring to Cooked. When Crabs are tender, remove them from the fire, add temper and serve.

For tempering:

Heat a little oil and add mustard seed, curry leaves, and red chilli whole. when mustard seed crackles pour into the Crabs Masala. Serve hot.

Monsoon brings even more joy for the tribe that used to be reliant on hunting-gathering in forms of mud crabs and fresh fish from the opulent rivers running through the forests of Kodagu. Mahseer, rohu, tilapia, katla, giant gourami are some of the fish which can be caught in river Cauvery, India’s fourth largest and the lifeline to this side of the peninsula.

Anjali Ganapathy, a Chef who calls herself an armchair ethnographist, has been tracing and presenting Coorg cuisine at her estate home, after running a successful catering service in Bengaluru for years. I reach out to her for more information and trivia.

“Traditionally we were hunters”, Ganapathy affirms.

“Our farms and forests had no boundaries and weaponry such as firearms and machetes were a part of every household. They were used for protection as well as hunting to provide for the family,” she tells me. It was the norm.

Meat from wild boar, venison and wild fowl came from the forests according to Ganapathy and though fast disappearing, mud crabs, river and paddy-field fish can still be found in a Coorg home kitchen, she informs. Bush meat has been replaced by commercially available chicken, mutton and pork.

I wanted to taste the Kaad Maange curry (wild mango curry) but Sudhansu informed me that the season just got over. Ruefully I decide that it’s never too late to plan another visit to Coorg. So I head to the Sidapur Coffee & Culture Museum to sharpen my coffee knowledge instead, since it is housed within the property. Welcoming a group of excited guests, Jenny starts her session with a smile and a question – “How many of you know the difference between Arabica and Robusta?

Food Friday  The bestkept secrets of Kodava cuisine

Assisted by a very skilled Barista, we embark on an aromatic journey of coffee produced in the estate, presented in a variety of concoctions including the famous Moroccan Nous-Nous (half and half) edition and Vietnamese Cold Coffee (with condensed milk to sweeten it). The beauty of a great coffee is not the design you see, but the firmness of the froth that doesn’t allow a spoon to dip, Jenny informed us with a demonstration. After six shots of coffee, I am convinced that I shall never have instant coffee again.

I still don’t know what makes the curry of the pandicurry, so I head back to Peppercorn, the specialty restaurant by the lake at Evolve Back to sit down with the sous chef.

What follows is a deep dive into the organic ingredients that make Kodava cuisine a secret.

A unique souring ingredient, Kachampuli, (Coorg’s version of a Balsamic/black vinegar) is extracted from the ripe fruits of the Garcinia Gummi Gutta tree, commonly known as Brindle berry or Malabar tamarind. The fruits are usually placed in baskets over large vessels to allow the juice to gently drip down (over a few days) as the fruit gradually becomes pulp through natural fermentation. The extract is then reduced over a woodfire to make the vinegar like black smokey sour liquid.

“It is typically used towards the end of the cooking process in many Kodava dishes (including the Pandi curry) and accentuates the flavours of the meat and the colour of the dish,” shared Jena.

Enriched with this information, I wander into the reading room where the resort serves free coffee all day long. Looking over the rice fields being pattered with relentless rain, my mind wanders to the visual of an Ainmane, the Kodava-style clan house. I can almost smell the Baale Nuruk (a fritter made with rice flour and ripe bananas) in the kitchen in my virtual visit when my thoughts are interrupted by a gentleman dressed in khakis. I take him to be a naturalist at the resort. Sweetly he offers a glass of ‘Coffee Wine’, a dark amber-coloured liquid kept at the coffee counter. Intrigued, I take a sip and instantly, a wave of delight hits my throat. It smells of coffee and leaves the aftertaste of pepper, a unique combination indeed.

Food Friday  The bestkept secrets of Kodava cuisine
Coffee Wine

“Pigout has helped me achieve a deeper understanding of how the cuisine took shape, its evolution and a study of how to preserve and as well as prepare for what could possibly be the future holds for a micro cuisine, that is rooted in a wild landscape”, shared Ganapathy.

She has been running Pigout Coorg Kitchen from her family home (also an AirBnB) since the pandemic. “Your best bet at trying fresh ingredients with homegrown produce would be in someone’s home,” she chimes.

On my last day in Coorg, walking around the pool villa with a glass of Chukku Kaapi (also known as Bella Kaapi – coffee made with jaggery and ginger extract) I made a vow to come back to this wild land of delectable fares, soon enough.

source: http://www.firstpost.com / FirstPost. / Home> Arts & Culture / by Chandreyi B / August 12th, 2022

MN Srinivas views on religion and society among Coorgs

Mysore Narasimachar Srinivas was born in 1916 in Mysore. He belonged to a Brahmin Family and studied various areas like caste, society, religion and so on. He brought up various ideas related to sociology.

He published a book called ‘Religion and Society among the Coorgs of South India’. It put forward a new approach to study Hinduism. Srinivas took two aspects to distinct various sociological aspects. These distinctions are – field view and book view. He advocated field view which helps in observing and examining things more clearly.

According to him, we cannot isolate religious beliefs completely from our life. Religious factors always correlate with social norms and values. No religion is autonomous or eternal. He provides an approach for those who do not regard religion as pure and society as corrupt. They have blind faith in intangible things which are not practically accepted. For him, Hinduism is not solitary and inseparable. According to regional transformation, it goes on changing. This field view of his ideology gives a perfect picture of how religious practices and norms are making everybody more engaged with societal norms especially in the case of Coorgs.

His second distinction, i.e., the book view of Hinduism has many impediments. This view was accepted by almost every believer. This was based on our historical texts. But those texts are away from the real picture of religion and give false understanding. Those texts were based on idealism but in reality away from realism. Whereas the field view takes us closer to the actual practices prevalent in reality, like caste and joint family.

Study of local Coorgs

The book concentrates on the rituals and cultural structures among Coorgs. Kodagu also is known as Coorgs is a rural district situated in Karnataka. They are known as descendents of Arabs or Greeks and famous for coffee production. They worship nature and do not have any deity like Brahmins. They live in mountainous regions with specific language and customs.  M.N. Srinivas focused on festivals and customs that are performed by coorgs. He personally spent a lot of time among a Coorg joint family and provides an empirical view of coorgs and Indian society He argues that puranas are responsible for complete Sanskritization of culture and he gives the example of Coorgs. In this, he illustrates that educated Coorgs want to identify the village gods with Shiva and they also explain why gods start liking liquor and meat due to losing their caste when they were crossing Malabar. He states that how they want to preserve social structure using local customs.

His sociological perspective of religion is based on religion skepticism rather than faith. Even after the efforts of Srinivas more than 50 years ago, the religious sociology as a discipline has not been established in India as it has been in the West. His sociology of religion is based on examining the norms, practices and faith structure according to societal needs. The critical analysis of religion through his lens is based on kinship, economics and politics factors. After independence when he established his theories on Coorgs, it hardly received any opposition. But there is also one more reality that his empirical study about Hinduism is not used further by many sociologists in India. It is very irrational for many philosophers to judge the values of any religion objectively. But for the betterment of society, implementation of every reform based on meaningful assessment is necessary.

Undoubtedly, Hinduism is an ancient philosophy prevailing for thousands of years. Thinkers like Srinivas do not condemn its theological aspects. His appraisal was totally based on practical and logical standards. He wants it to be a religion of tolerance but not a religion of hierarchy. Certain practices like untouchability, caste system, women oppressions, etc. must be denounced for the growth and advancement of society. Using religion as an excuse to continue such practices deserve criticism.

Reference:

https://www.telegraphindia.com/opinion/religion-and-society-in-hinduism-the-principle-of-hierarchy-clashes-with-that-of-tolerance/cid/1017191

source: http://www.sociologygroup.com / Sociology Group / by Kiran

Write spirit

This journalist-turned-author talks about his new book Round and About with PT Bopanna, and his journey as an author.

Bengaluru :

Taking a leap of faith and moving to Mumbai 40 years ago, without a job or a plan worked out for PT Bopanna, veteran journalist and author of books such as Dateline Coorg and Are Kodavas (Coorgis) Hindus?. Growing up, Bopanna had no idea that he would become a journalist, and moved to Mumbai from Kodagu in search of better prospects. “I never thought I’d become a journalist, I never had a flair for writing. But when I was in college, I realised that journalists had the power to change the world, that’s what made me want to become a journalist,” he says.

forward to today, Bopanna’s newest book, Round and About with PT Bopanna, is a compilation of lighthearted articles written by the author. What’s special about this book is that Bopanna is able to tap a lighter, more humorous vein in this book, which he hasn’t been able to do in his other projects. The title of the book was inspired by the daily column, ‘Round and About,’ by Behram “Busybee” Contractor, a humour journalist. When Bopanna understood that journalism was his calling, he enrolled in a journalism course at Bhavan’s College in Mumbai. “Even though I wasn’t great at writing when I was younger, I always enjoyed reading the newspaper and books.

I was intrigued by ideas such as Marxism and rationalism,” says Bopanna. Since he also saw the rise of the Dravida Munnetra Kazhagam (DMK), he was also influenced by Periyar EV Ramaswamy Niacker’s ideas, who started the DMK. When Bopanna went back to Kodagu, he started working as a part-time correspondent for a newspaper, he was past the age of 30, which points to the fact that one is never too old to follow their passion. Bopanna was working at another newspaper when he started reading the astrological columns.

“I didn’t believe in astrology, but it did pique my interest. Once, the astrology section said that if I were to start a website, it would do well. After I read that, I compiled some of the information I was putting in my columns, and started my website coorgtourism. info.com in 2005, and after that, there was no looking back,” says Bopanna. However, the traffic on his website wasn’t as much as Bopanna wanted it to be. So he thought, “Why don’t I download all this material and bring it out in the form of a printed book?” This is how Bopanna’s career as an author started, with the release of his first book, Discover Coorg.

Writer C P Belliappa came up with the title of the book, and also wrote the foreword. Most of Bopanna’s books are about Kodagu, his home, and he writes about the rich cultural and political history of the region. “My book, Are Kodavas Hindus? was inspired by sociologist M N Srinivas’ work, who went to Oxford for his PhD and wrote his thesis on religion and society in Coorg,” Bopanna says of his journey as an author. Hence, what started as a dream to change the world, was fulfilled by an astrological prediction. Bopanna says a journalist’s profession can be a quite disappointing, however, the key is to ‘wait for the good tidings to come.’

source: http://www.newindianexpress.com / The New Indian Express / Home> Cities> Bengaluru / by Fia Majumdar, Express News Service / August 10th, 2022

Plans for mini planetarium, sub-regional science centre in Kodagu gains traction

These will help promote scientific temper and popularise science in the society

The Deputy Commissioner of Kodagu B.C. Satish has said that a master plan for the proposed mini planetarium and sub-regional science centre in the district will be prepared soon to get the project started.

The mini planetarium and the sub-regional science centre is the project of Karnataka Science and Technology Promotion Society (KSTePS) and will help promote scientific temper and popularise science in the society.

He recently attended a meeting pertaining to the implementation of the project and later said that the master plan will take into account the unique geological conditions and terrain of the district and come up with a suitable design to house the centre.

While the sub-regional science centre will come up at an estimated cost of ₹4 crore, the mini planetarium will cost around ₹5.75 crore for which administrative approval has already been granted by the government, according to the Deputy Commissioner.

Though foundation stone for the centre was laid at Stewart Hill some time ago, it has been abandoned due to land slips in the region. Hence the new location has been identified on the outskirts of Karnangeri village where 3 acres of land has been sanctioned for it, according to Mr. Satish.

The DC asked for suggestions from all stakeholders to take forward the concept of the centre and promote science and technology among students. The officials were also directed to visit other sub-regional science centres in the State at Gouribidanur, Dharwad and Mangaluru to ascertain the salient features and implement the same in the Kodagu centre.

It was also mooted that the new centre would be a hub of all scientific activities to benefit the students and regularly conduct exhibitions, science and technology related quiz programmes, organise science conferences for students etc.

source: http://www.thehindu.com / The Hindu / Home> News> India> Karnataka / by Special Correspondent / Mysuru – August 08th, 2022

Rudresh Mahanthappa’s Hero Trio Will Make NYC Debut In August

Saxophonist Rudresh Mahanthappa’s Hero Trio will make their NYC Debut this August to celebrate Charlie Parker’s Birthday at Smoke Jazz.

Located at the junction of 106th and Broadway (aka Duke Ellington Boulevard), Smoke Jazz Club is one of New York City’s premier live music venues. Renowned for offering top-notch programming of accessible, timeless jazz featuring legendary performers, modern masters, and rising stars, Smoke stands apart with its candlelit dining room, stellar acoustics, and classic American cuisine.

Rudresh Mahanthappa’s Hero Trio also includes bassist Harish Raghavan and drummer Rudy Royston. Their performance will set on Thursday and Sunday at 7 and 9 p.m., and on Friday and Saturday at 7, 9 and 10:30 p.m.

Hero Trio earned high praise for its eclectic 2020 self-titled debut and the 2022 follow-up Animal Crossing.  Animal Crossing is a digital-only EP featuring four new songs, each an unlikely addition to the canon of jazz standards which is also the titular theme from the wildly popular video game.

At Smoke, Mahanthappa will explore Parker’s compositions, classic standards, and modern covers with the Raghavan and Royston. “The idea behind Hero Trio was to turn the idea of playing a set of standards on its ear and freshen up the idea,” the saxophonist explains.

Rudresh Mahanthappa is widely known as one of the premier voices in jazz of the 21st century as well known for his exellent alto saxphone performances. He has been recognized by multiple jazz magazines including DownBeat Magazine, Jazz Journalists’ Association,and  JazzTimes Magazine. He has also received the Guggenheim Fellowship and the Doris Duke Performing Artist Award, and is currently the Anthony H. P. Lee ’79 Director of Jazz at Princeton University.

For information visit https://www.smokejazz.com/calendar/.

source: http://www.nysmusic.com / NYS Music / Home> Blues-Jazz> NYC Metro> Upcoming Shows / by Savanna Tong / August 07th, 2022

Gulshan Devaiah talks about his role in the series ‘Shiksha Mandal’

MX Player recently launched the first look of its upcoming original series, Shiksha Mandal. The show is a hard-hitting narrative inspired by true events that revolve around incidents in the educational system of India. The lead actor, Gulshan Devaiah, shares, “They say teaching is the most noble of all professions and having been a teacher myself, for a brief period in my life, I truly believe in that.”

He adds, “The story of Shiksha Mandal is about an education scam that brings to light the motives of certain unscrupulous people and their network of scoundrels, who conjure up scams for their personal profits and ruin the life of many talented, honest and hardworking students of this nation. It’s no exaggeration to say that many such scams have been happening around us and we may have even heard of one in the news recently.”

Mincing no words in encouraging people to take responsibility to avoid such incidents that destroy the fabric of society, Gulshan says, “If the young students are the future of India, then we are its present and must take the responsibility of creating an education system that operates on merit and is free of any corruption. Education can be a business, but it cannot be a corrupt business.”

source: http://www.tribuneindia.com / The Tribune / Home> Lifestyle / August 08th, 2022

Coorgi Kachampuli: The Secret Of Kodava Cuisine

The essence of Madikeri, this signature ingredient is at the heart of Coorg’s culinary tableau

Coorgi Kachampuli: The Secret Of Kodava Cuisine

One of the most underrated profiles in the world’s taste arsenal is sour. Too often associated with unpleasant tastes, it takes a lot of finesse to balance sour flavours and make them shine. Luckily, this is something that India excels at. Whether it’s tamarind, lemon, vinegar or tomatoes, many of our regional cuisines employ souring agents as a standard part of their flavour profiles. For the Southern town of Coorg in Karnataka, there’s a very unique addition to this sour family in the form of Kachampuli.

Also known as the Malabar Tamarind or Kudam Puli, Kachampuli is a deep, dark vinegar native to the region made from the ripe fruits of the Garcinia gummi-gutta tree which are commonly found in the evergreen forests of Coorg. The fruit is a member of the mangosteen family and has a distinct sharp sour taste and a lingering aftertaste that is totally unique among the common souring agents in India. It’s an essential part of Kodava cuisine, especially when cooking meat due to the amylase enzymes it produces that help to break down proteins, but it can also find its way into fish and vegetarian dishes too. 

It can be used in its fresh form, soaked and then cooked in a similar way to tamarind. It can also be converted into a type of vinegar by slightly fermenting the fruit and simmering it down to a dark reddish-purple liquid which retains its signature tartness while also lending fruity overtones.

The main characteristic of Kodava cuisine is the use of local and seasonal ingredients. The forests and paddy fields of the Coorg region are verdant and lush, ensuring that there’s always plenty of fresh produce available throughout the year. Foraging is also an integral part of Kodava traditions and Kachampuli is an essential ingredient in many of their signature dishes including the famous Pandi Curry. 

Kachampuli has plenty of benefits beyond being a great taste enhancer. Like many acids, the fruit can be a great digestive and some consider it to be an effective appetite suppressant and weight loss aid. It also has Hydroxy citric acid (HCA) which is thought to boost metabolic rates and combat lipid peroxidation, thereby maintaining liver health.

If you want to take your tastebuds on a trip to Coorg and experience the magic of Kachampuli, here’s a quick and easy recipe that lets the ingredient shine.

Typical Coorgi Pandi Curry with Kadambuttu / Image Credits: edible.travelssk_/Instagram

Ingredients:

Masala Blend

  • 2 tbsp oil
  • ½ tsp mustard 
  • ½ tsp jeera
  • curry leaves
  • 1 finely chopped onion
  • 1 green chilli finely chopped
  • ½ tsp turmeric 
  • ½ tsp salt
  • 1 tsp roasted gram powder
  • 1 tsp Kachampuli vinegar or fresh kachampuli
  • ½ tsp jaggery

For Serving

  • 2 cups puffed rice
  • 2 tbsp finely chopped onions
  • 3 tsp roasted gram powder
  • 2 tbsp finely chopped tomato
  • 2 tsp coriander leaves, finely chopped
  • A handful of sev mixture

Method

  • In a large pan heat oil and add mustard, jeera and a few curry leaves. Let it splutter.
  • Next, add the finely chopped onion and green chilli. Sauté well till it turns almost golden.
  • To this, add turmeric and salt. Sauté for another minute.
  • Add the Kachampuli and the jaggery.
  • Saute this mixture for 3 minutes.
  • Next, add roasted gram powder and mix well.
  • In a large mixing bowl take 2 cups of puffed rice, add in ¼ cup of the prepared masala blend, 2 tbsp onions, 2 tbsp tomato and 3 tsp roasted gram powder. Mix it lightly.
  • Serve garnished with a few coriander leaves and the sev mixture

source: http://www.slurrp.com / Slurrp.com / Home> Articles / by ShireenJamooji / August 05th, 2022

Kodagu: 21 flood-hit people shifted to Koynadu relief camp

Debris, including logs, has blocked free flow of rainwater

The houses of five families consisting of 21 people in Koynadu near Sampaje in Kodagu were flooded after heavy rains on Monday night. The flood waters entered the houses after debris consisting mainly of wooden logs that swept away in flash floods blocked Kindi bridge in Koynadu, flooding nearby houses.

Virajpet MLA and former Speaker K.G. Bopaiah, Deputy Commissioner B.C. Satish, tahsildar and others visited Koynadu and gave directions for shifting the affected families to the relief camp. The MLA and the DC also told the Forest Department officers to immediately clear the debris that has blocked free flow of rainwater.

On the occasion, five flood-affected families of Koynadu, two families of Sampaje and two families of Chembu were given relief cheques of ₹10,000 each by the district administration.

The affected families have taken shelter in the relief camp.

The relief camp at Sri Ganapathi Temple’s Kala Mandira at Koynadu that was closed recently was reopened to accommodate the flood affected families. “Basic facilities for the families have been arranged,” the authorities said in a press release here.

Meanwhile, teams of NDRF and the Forest Department conducted a joint operation of clearing wooden logs that have blocked free flow of water at Kindi bridge.

source: http://www.thehindu.com / The Hindu / Home> News> India> Karnataka / buy Special Correspondent / August 02nd, 2022

The Unique Vacuum Syphon Coffee Is A Must-Try In Coorg And Here’s Why

Coffee is the most consumed beverage in the world. Cold, hot, or roasted there are plenty of variations. It has become an essential part of many people’s lives. There are many cultures around the world that serve coffee using different ingredients and techniques. From Dalgona coffee to quirky vacuum Syphon coffee. If you want to try this unique Syphon coffee then head to this Big Cup Café in Coorg.

Read this article to learn about the intricate art of making vacuum Syphon coffee.


What makes Vacuum Syphon Coffee Different Than The Rest

If you are a coffee lover you should definitely try this vacuum syphon coffee. The technique used behind this coffee is quite difficult as it is based on the concepts of physics. Siphon coffee has the advantage of altering the flavour of coffee to the point where flavours are more apparent than pour-over techniques. Siphon allows the coffee’s flavours to develop more fully and it brings out some notes that you wouldn’t be able to detect in other methods. The first thing you’ll taste in a freshly made cup of Syphon brewed coffee is the flavour profile.

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Coorg’s Big Cup Café

Big Cup Café offers this unique vacuum Syphon coffee, which is as amusing as it is delicious. This café is located in Coorg, Karnataka the coffee bowl of India. The café is run by planter families based in the town. They have owned and managed coffee plantations for generations and Big Cup is the fusion of expertise in farming and hospitality. The café’s mission is to provide quality coffee, harvested right from its estates and provide a world-class coffee experience to its guests in a relaxed and calming atmosphere.

Big Cup Café is located in 3 different spots in the country. The Flagship café is in Coorg, followed by Sharjah and a recent addition in Bhubaneshwar, Odisha. They are planning to open their café in Chennai and Bangalore.

Head to this café in Coorg and devour this unique vacuum Syphon coffee.

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source: http://www.curlytales.com / Curly Tales / Home> CT Discovery> Food / by Khushi Rastogi / August 03rd, 2022