Weaving travel dreams to Coorg savouring its famous Egg Curry with potatoes accompanied with Hyderab
Coorg , nestled in the Western Ghats of India is considered to be one of the most beautiful areas and often known as the Scotland of India. With panoramic views and a refreshingly cool climate, a destination that I have always wished to travel to,but unfortunately haven't got the opportunity as yet. It holds a very special place and am hoping my next destination when I travel to India would be Coorg.
The Coorgs or Kodavas are a warrior tribe , contributed much to the military might of India and are thought to be descendants of people of Kurdistan and Kashmir . One of the oldest coffee plantations in India is here. Today I tried the famous Coorgi Egg curry with potatoes . And I wanted to keep it light with a khichdi...but of a different kind , perfect for a holiday brunch.
Coorgi Egg Curry with Potatoes
1/3 cup oil
1 onion , diced
4 nos. cloves , minced
2 tblsp garlic, minced
1 tblsp curry leaves
4 smll green chillies , minced
250 gms potatoes, cut 2 cm
1 tsp salt
6 hard boiled egg, peeled and cut into half vertically
2 tsp lemon juice
4 sml dried red chillies
½ tsp black peppercorns
2 tsp coriander seeds
½ tsp cumin seeds
2 nos. green cardamom pods, seeds
2 cm cinnamon , broken into pieces
½ tsp ground turmeric
½ cup freshly grated coconut
For the coconut masala
Dry roast the chili , peppercorn, coriander and cumin seeds , cardamom seeds , cinnamon and cloves together . Cool and grind . Then mix in the turmeric and coconut and grind again in a blender.
1.Heat oil in a pan, fry onions,ginger , garlic , green chilies , curry leave till they soften .
2.Add the coconut masala and cook further till it changes color . Add the potato and simmer for 15 minutes till it is cooked
3.Add salt ,eggs . Reduce heat and cook till the eggs have heated through . Add lemon juice and serve hot.
Hyderabadi Khichdi with Til ka khatta
2 cups mix of brown and white basmati rice
¾ cups of Masoor daal or split red lentil
1 large onion , sliced finely
4-5 green chilies , slit lengthwise
¼ tsp turmeric or haldi
¼ cup mint leaves
3 tblsp coriander leaves , chopped
1 no. bay leaf
1 no. star anise
¾ tsp shahi jeera, black cumin seeds
2 inch cinnamon stick
3 nos.green cardamom
2 ½ tblsp ghee
1 tblsp oil
To prepare :
Wash rice and lentil and soak for an hour or more .
Heat oil and ghee and add all the whole spices . Let them sizzle.
Add onions and green chilies and sauté for a few minutes .
Add ginger and garlic paste and sauté till the raw aroma goes away.
Add turmeric , mint and coriander leaves and mix well.
Now add the rice and daal and water . Add salt and mix well . Reduce the flame and cover and cook till the rice and lentil are cooked .
Garnish with coriander leaves. Serve warm with Til ka khatta.
Til ka khatta or Roasted sesame seed and tamarind chutney
Soak a medium sized ball of tamarind for 15 minutes in warm water, strain the juice and add 2 cups of water.
Add 2 heaped tblsp of roasted sesame seed powder, a small chopped onion , freshly chopped coriander , salt and mix.
Temper with mustard seeds, cumin seeds , red chillies , curry leaves and crushed garlic.
Please note: You may omit the number of chilies .