Nullu Puttu, Kadam Buttu, Kyma Unday & Koli Curry - Coorg Cuisine

1 1/2 cup rice flour
3 cups water
1/2 teaspoon salt
5 cardamom, finely powdered
2 tablespoon ghee

Boil water in a thick - bottomed broad vessel. Add salt and cardamom powder to the boiling water. Fold rice flour into the boiling water slowly and stir well using a wooden ladle. Once the water evaporates, the rice will turn to a thick mass.

At this point, remove from heat and mix in the ghee. Make apple sized balls of the rice dough, cover with a wet cloth and steam for five to eight minutes.

Remove, and while it is hot place in a semia mould. Press and collect rice semia ( long string hoppers ... like noodles ). Since the dough has been steamed twice, it won’t need to be steamed again. Serve hot with koli curry / kymaunday.

1 cup coarsely ground rice or thari
2 cups water
Salt to taste
1/2 teaspoon cardamom powder
2 teaspoon cooking oil

Put water in a thick - bottomed vessel. When it comes to the boil, add the rice ( thari ), salt and cardamom powder together.

Simmer on a slow heat and stir continuously with a wooden ladle.

Cook the mixture till all the water evaporates and the rice starts to form a solid mass.

This entire process is done on low heat to ensure that the rice is just three- fourth cooked. Remove from heat.

Smear your palms with oil and make 2 cm round dumplings while the rice mixture is still hot. Arrange rice balls in a steamer. Cover them with a wet cloth and steam for 10 - 15 minutes till the rice is completely cooked. Remove and serve while warm.

1 kg mutton, minced
4 cm ginger , ground to a paste
10 flakes garlic, ground to a paste
2 teaspoon peppercorns, powdered
8 green chillies, ground to a paste
1/2 cup onion, ground to a paste
6 cloves, ground to a paste
2.5 cm cinnamon
1 lemon sized ball of tamarind, with the seed and pith removed, and ground to a paste or 1 tablespoon tamarind paste

1/4 teaspoon turmeric powder
1/2 cup roasted Bengal gram, ground to a paste
Salt to taste
2 cups water
2 springs curry leaves
Oil for greasing
Ghee for frying

Mix the masala pastes and the other ingredients, except the water, curry leaves, ghee and oil, with the minced mutton and pass the mixture through the mincer once again. Repeat the process twice, to ensure that the masala gets evenly distributed through the mince.

Grease your palms lightly with a little oil. Make even - sized small balls of about three centimetres by rolling the meat in your palms.

Boil the water in a pan with a pinch of salt and the curry leaves. Place the meat balls in the boiling water and simmer, covered with a lid for 20 minutes, till all the water evaporates. Remove the meat balls and set aside, keeping them warm.

Heat the ghee in a pan and lightly fry the meat balls till they turn golden brown. Serve hot with nulluputtu.

1 kg chicken, cleaned , washed and cut into pieces
1 tablespoon salt
1/2 teaspoon turmeric powder
30 g coriander seeds
1 tablespoon poppy seeds
3 cm ginger, crushed
10 flakes garlic, crushed
2 tablespoon chilli powder
1 teaspoon cumin ( jeera ) seeds
10 cloves, ground to a paste

5 cm cinnamon
Oil for frying
100 g onions, sliced
1 teaspoon thick tamarind paste
1 1/2 cup coconut, ground to a paste

Clean and cut the chicken into 12 pieces. Wash and keep aside. Sprinkle salt and turmeric powder over the chicken and mix well.

Dry roast the coriander seeds till they turn golden brown in a kadai. Add poppy seeds to the roasting coriander.

Add the roughly crushed ginger and garlic to the coriander seeds. Toss for a minute. Remove from fire, with all the remaining spices. Make a fine paste of masalas.

Heat oil in a kadai. Saute onion till light brown. Add the ground masala paste to the hot oil. Stir well.

Add the marinated chicken and cook for 10 minutes, stirring frequently. Cook the chicken till done, sprinkling water as and when required.

Add tamarind paste to the chicken. Stir in the coconut paste to form a thickened gravy. Check the seasoning. Remove from heat and serve hot with rice/ nulluputtu.