Saturday, December 26, 2015

Coorgi Masala Powder by Munjandira Appaiah Venu

Some people have asked me about instant Coorgi Masala Powder. I tried to find it in many stores, but never found good one. I was told, it is available in bulk in Madikeri made by the locals, but we don't use it regularly. Making it in small quantity calls for same amount of efforts as making it in considerably larger quantity. Like the Kundapur Masala Powder, I thought of presenting a recipe to make Coorgi masala Powder that may last for 5-10 uses.

This dark aromatic spicy masala powder is the secret behind excellent Coorgi dry dishes prepared with Pork, Mutton or Chicken. Pandi Curry, the world famous Coorgi dish can not be made without this masala powder, Kachampuli or Coorgi dark vinegar extracted from Kodampuli or Garcinia fruit, and the green chutney. You can make this powder following the given recipe, to cook 5 kilo pork, 7 kilo mutton or 10 kilo chicken.

This is commercially not available easily, unless you have some source in Madikeri or such places in Coorg. Kodavas traditionally make this by roasting coriander seeds, cumin seeds, black peppercorns and mustard seeds in calculated proportion until the seeds get a dark brown colour. Then they pound the roasted ingredients in a wooden mortar with wooden staff or pestle, store the powder in an air tight jar for year long use.

I got the authentic recipe from my Coorgi friend Munjandira Appaiah Venu who also taught me how to make excellent Pandi Curry. He is kind enough to give us Kachampuli, the vital sour agent that adds to taste and flavour of Coorgi preparations. Why not try making this masala powder at home? It is very simple and easy.
Ingredients:
Coriander Seeds - 7 Tbsp
Cumin Seeds - 2 Tbsp
Mustard Seeds - 2 Tbsp
Black Peppercorns - 3 Tbsp

Method:
Dry roast the ingredients in a nonstick shallow pan or a thick bottom kadai on medium flame until the mustard seeds splutter, cumin seeds crackle and light coloured ingredients turn into dark brown colour.
Keep tossing the seeds continuously to avoid them getting charred.
Once dark roasted, allow to cool down completely.
Grind into as fine a powder as possible in the mill.
Allow to cool again.
Store in an airtight jar, preferably keep in a fridge.

2 comments:

Nita said...

Just looking at the photos, makes my mouth water. I love vegetarian Pondi curry too.

Rajanikanth Shenoy, Kudpi said...

Vegetarian pandi curry.... haha... nice!

I think you can make it with elephant yam or raw plantain or such fibrous root veggies.

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