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Kannada Koota and Sangha

 

COORG STYLE

Coorgi Mulligatawny:

Required: 500 gms breast of mutton or 1 large chicken, cut into pieces; A large fresh, coconut, finely grated; 1 tsp salt.

Grind to a paste:

4 dry chilies; 1 dtsp coriander seeds; inch piece green ginger; 1 tsp cumin seeds; 1 tsp mustard seeds; 4 cloves garlic, flaked; 1 large onion; a spring dry curry leaves.

Method:

Extract milk from the grated coconut with two tbsps of hot water only. Set this aside and extract a further quantity with one large breakfast cup or more of hot water. Boil the meat in this with the ground ingredients and salt to taste. When tender, remove the meat and keep the stock aside. Heat in a separate vessel desert spoonful ghee and fry the pieces of meat in it until light brown, then add the stock and the remaining coconut milk. Simmer for 5 minutes. Serve with rice and lemon slices.

This dish can be varied and made into a complete meal in a dish by addition of boiled vegetables like carrots, potatoes, and green peas to the stock and coconut milk, along with the meat.

Collection by: Sachith devaiaha, Mysore.

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