The Kodavas are ‘pure’ non-vegetarians, as some of them refer to themselves.

No Kodava meal is thought to be complete without at least one non-vegetarian dish. Meat, chicken and fish, whether reared at home, purchased from the market or procured through hunting in the forest, are cooked in a range of ways with spices combined differently. They may be fried, roasted, grilled or cooked as a curry with gravy.

Meat and fish are also preserved by pickling or salting, smoking and drying. A reed basket hung over the fireplace in the traditional Kodava kitchen held the salted meat or fish that was being smoke-dried. Dried meat and fish are used during the long monsoon season when stepping out of the house is almost impossible.

Meat also features in several Kodava traditions; in the ‘meedi’ offerings made to ancestors prior to a feast, in the ‘kupathi’ (food) taken by close relatives to an expectant mother, and in all festivals and ceremonies that have to do with birth, marriage and death.

Meat is taboo only during festivals, such as the Kaveri Sankramana, that are under the influence of Brahmin traditions.

The Kodava Erchi Pulav: the ‘Bare Necessities’:

1. 6 cups of Long-grained Rice
2. 1000 gm of Mutton (medium sized cubes)
3. Salt to taste

The Mutton ‘Masala’:

1. Coriander Seeds – 2 tsp
2. Chilli Powder – 2 tsp
3. Turmeric Powder -¼ tsp
4. Pepper Powder – 1 tsp
5. Cumin Seeds -¼ tsp
6. Cinnamon – 1 inch
7. Cloves – 4
8. Cardamom – 3
9. Khus Khus – 1 tsp
10. Lemon Juice – made out of 1 lime
11. Ghee – ½ cup
12. Dalda – ½ cup

The Masala for Seasoning:

1. Garlic – 90 gm
2. Green Chillies -  4
3. Ginger – 90 gm
4. Coriander Leaves – 100 gm
5. Mint Leaves -  50 gm
6. Chopped Onions – 200 gm
7. Sliced Onions – 50 gm

Ingredients of the Kodava Erchi Pulao

Procedure:

Preparing the Mutton:

1. Pour dalda and ghee into a pressure cooker.
2. Add the chopped onion and fry the mixture till it turns ‘medium’ brown.
3. Put in the masala for seasoning and fry the mixture well.  Subsequently, add the meat
masala.
4. Add the mutton and fry well, along with a little water.
5. Sprinkle salt and pour 2 ½ cups of water. Pressure cook the mixture until the mutton is
cooked.
6. Add the lemon juice. The gravy ought to be thick and the oil needs to float at the
surface.Keep the lid closed.

Preparing the Rice:

1.Wash and soak the rice for an hour.
2.Boil water, add the cardamom and salt, and cook it along with the rice. Cook the mixture
till it is 1/4 th done.
3. Strain the rice, and place it on a ‘thali’ or large plate.
4. Add the mutton masala, and gently blend the mixture with a fork.
5. Put the same back into a vessel and seal its lid with flour paste.
6. Now keep a ‘tawa’ (frying pan) on the burner on medium flame and place the ‘handi’    (cooking vessel) on
it for half an hour for ‘dum’.
7. Open and serve hot!

Ready to Eat!

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.