Coorg cuisine is unique and is full of excellent vegetarian and non vegetarian fare. It’s laced with spices that grow all over Coorg and neighbouring Kerala.

Kodava cuisine is greatly influenced by the mouth-watering South Indian delicacies.  Kodava cooking is characterized by the use of coconut, curry leaves, ginger, chillies and spices.

A chicken dish that is made regularly in Kodava households is the Koli Curry.

The Kodava Koli Curry

What’s in It?

1.Chicken Cubes – 1000 gm
2.Curry Leaves – 10 gm
3.Sliced Onion  – 250 gm
4.Ginger Paste – 25 gm
5.Garlic Paste – 25 gm
6.Slit  Green Chilli– 50 gm
7.Sliced Tomato – 200 gm
8.Chilli Powder – 20 gm
9.Coriander Powder – 60 gm
10.Turmeric Powder – 15 gm
11.Mustard Seeds  – 10 gm
12.Salt – 30 gm
13.Oil – 200 ml
14.Chopped Coriander Leaves – 50 gm
15.Coconut Paste  – made from 2 Coconuts

Ingredients of the Dish

The Making of the Koli Curry

1.Clean and cut the chicken after washing it and draining the water.
2.Apply ginger garlic paste and salt to the same.
3.Heat oil in a pan and add mustard seeds, curry leaves, slit green chilli, and sliced
onions.
4.Sauté till the mixture turns light brown, and then add the ginger garlic paste to it.
5.Fry till the combination turns brown. Subsequently, add sliced tomato and cook till the
tomato ‘dissolves’.
6.Add the masala, stir and add chicken cubes and salt.
7.Cook till the oil begins leaving the masala.
8.Add the coconut paste, mix well and add water as required.
9.Cook the gravy till the chicken is well cooked.
10.Garnish with coriander leaves and serve hot!

And Finally!

Anuj Kumar Bhagat

Anuj Kumar Bhagat has completed a three year Diploma in Hotel Management from Calcutta in 1999. He possesses 11 years of experience working with Welcom Heritage, Country Inns and Suits by Carlson. He was involved in the Opening and Kitchen Planning of two Country Inns and Suites By Carlson, that is Katra and Paradeep.He specializes in Continental, Indian and Tandoor cuisine.He is with Orange County since April 2008 and works as an executive chef.

This entry was posted on Friday, December 23rd, 2011 at 3:15 PM and is filed under Cuisine, Culture, Destinations. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.