So stuck up with my professional life.. I am finding little / No time to visit my native, where my basics belong to.. Politics, emotions, manners, education- on the whole the basics of every aspect of the human that I am today 🙂
Nostalgia fills my heart as I hear of heavy rains in the recent weeks- little villages have turned into islands, water levels are atleast 2 feet above bridges, waterlogged paddy fields now look like a never ending stretch of the river itself.. WOWwww…. An amazing picture of a rain fed rather filled-green COORG flashes infront of me.. And what my heart is craving for at the moment is some AWESOME Coorgie food.. And what my taste buds are asking for are the lesser known typical monsoon delicacies native to Coorg and cannot match their original taste if tried to re-create in any part of this wide world even by the greatest chef ever born..!! So here goes the list..
1. Therme thoppu palya (Fern salad)
2. Kembu suli curry ( Colocasia shoots)
3. Baimbale curry (Bamboo shoot curry)
These are varieties found only on river banks.
4. Kaad maange curry (Wild mango curry)
5. Kummu curry (Mushroom curry) especially the wild varieties- Aalandi kummu, Nucchi kummu, kaatola kummu.
The above stuffs taste deadly when combined with hot Akki Otti(Rice rotis) prepared on mud ovens lit with firewood 😉
6. Chutta chekke kuru (Roasted seeds of ripe jackfruit smeared with red soil and dried in the sun and preserved especially for the monsoon)
7. Njend curry / Chutta njend (Fresh water crab curry /Roasted crabs)
8. Chutta yarchi (Barbecued meat)
9. Onak yarchi fry (Since Coorgs hunted regularly, venison, wild boar, barking deer and several other kinds of wild game formed part of their diet. These meats were also sliced, rubbed with salt and turmeric, strung or skewered and sun-dried or hung from the rafters in smoky, wood fired kitchens)
10. Koile meen curry (Used to be in abundance where bamboo traps were laid in cold, swift flowing streams and the flooded paddy fields were full of these tiny freshwater eels)
11. Kuvale putt (Prepared with ripe Kuvale chekke (a variety of jackfruit, locally called Kuvale) wrapped in Kuvale ele (Leaf from a local plant found on riverbanks) and steam cooked.
12. Baale nurk / nurk putt ( Bananas fritters)
13. Maddh paaysa/ Maddh putt (Porridge /cake made of an aromatic herb, which is expected to have 18 types of medicine available only during the month of kakkada or aadi)
And last but definitely not the least – A peg of Nell-kall (vodka made of paddy) and some homemade wine…. Or a cup of steaming hot ‘Bellatha Kaapi’ for the teetotalers .. 🙂
People often complain about my eating habits and how choosy I get about what I eat and the little quantity that I peck onto.. Treat me with a platter filled with the above stuffs and see how I can binge on… This city food is CRAP.. and not what I savour…Not even the 6-course expensive meal cooked by the executive chef de cuisine of the costliest restaurant in the world…!!