Coorg Mango Curry

Coorg Mango Curry

  • ½ kg jungle mangoes (small and slightly ripened)

Masala 1: Roast to a dark colour the following ingredients andgrind fine:

  • 1 tablespoon jeera powder
  • ½ teaspoon mustard seeds
  • ¼ teaspoon fenugreek seeds

Masala 2:

  • 2 tablespoon cooking oil
  • ½ teaspoon mustard seeds
  • 4-5 curry leaves
  • 4-5 garlic chopped
  • 1 teaspoon chilli powder
  • 1 ½ teaspoon salt
  • 4 tablespoon jaggery syrup


    • Skin the mango keep the skin in another bowl and add 200ml water.
    • Squeeze the skin of all the juices, keep liquid, throw out the skin. Set aside.
    • The whole mango with seed, salt and chilli powder, put into a vessel and cook on low flame.
    • Take a small shallow frying pan and heat the oil.
    • Season with mustard seeds, curry leaves and garlic.
    • Add the sliced onions and the ground masala, stir fry.
    • Add this to the mangoes in the vessel.
    • Now increase the flame to medium heat and cook for 1-2 minutes, adding the jaggery syrup.
    • Mix well and serve.

Mango curry goes well with white rice

Pandhi Curry


Mullanda Sharada Uthaiah



  • ½kg Pork ( preferably with bones) cut into medium size pieces
  • ½ Teaspoon Kachampuli or 1 ½ tablespoon vinegar or fresh lime
  • 1-2 teaspoon saltp
  • 1 teaspoon red chilli powder.

Masala 1: Roast the following ingredients on a medium flame to a very dark colour and grind together. 1 teaspoon jeera ¼ teaspoon fenugreek 2 tablespoon black pepper 1 tablespoon coriander.

Masala 2: To grind the following ingredients: 2 onions sliced 1 teaspoon ground ginger 1 teaspoon ground garlic 6-8 Green chillies 1 Small bunch coriander leaves (keep a little for garnishing)


    • Put the pork in a pressure cooker, mixing both the masalas.
    • Keep aside for ½ hour.
    • Add the turmeric, salt and chilli powder.
    • Add half cup water, cover and pressure cook till done.
    • Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the gravy becomes thick.
    • Garnish with coriander leaves.

Serves 3 persons

Pulinje Pajji (Tamarind Chutney)

Kuppanamada Indu Poovaiahindu

Kuppanamada Indu Poovaiah, who loves fast bikes and cars, says that cooking is a stress-buster for her. She loves music and reading.

Pulinje Pajji (Tamarind Chutney)


1 coconut

1 handful tamarind (soaked in 1 cup of drinking water)

1/2 inch ginger

1 clove garlic

Pudina (mint) leaves – 10-12

Coriander leaves – 5-10 strands

pulinje (250x188)

Green chilies or Urimalu (Coorg red raw chilies) – 5-10 depending on the intensity that you preferpulinje

One medium white onion – chopped into cubes

Salt to taste


Grate 1 whole coconut; add the tamarind pulp, chilies, ginger, garlic, salt, pudina and coriander leaves to it.

You may use the traditional grinder (rubbo kallu) or the mixie and make all these ingredients to a smooth paste.

Dish it out and add the chopped raw onions into the chutney and mix it.

Garnish it with some coriander and pudina leaves.

Pulinje Pajji is ready to serve.

Can be eaten with any rice dish.



Prawn Curry

Madanda Veena Arun Belliappaveena arun



2 cups medium sized prawns (cleaned and de-veined)
¼ cup beaten curds
Salt to taste
½ tsp chilli powder
¼ tsp turmeric powder
3 tbsp of oil
1tsp of garam masala
2 tbsp chopped coriander leaves
Grind 50 gms cashew nuts
25 gms sesame seeds
25 gms poppy seeds
6 green chillies.


Mix prawn into curds, salt, chilli powder and turmeric powder.
Set aside for ½-an-hour.
Heat oil and fry ground ingredients.
Add prawns with curds and stir till gravy becomes thick.
Add garam masala
Garnish with coriander leaves on the top.

Parande Fry (Gizzard Fry)

Allapira Usha Kalappa, Bangaloreallapira-usha

Parande Fry (Gizzard Fry)


1kg parande (gizzard), spring onion, onion, green chilli, capsicum, ginger garlic, soya sauce, chilli sauce.


Take one kg of parande, soak it in red chilli powder, turmeric and salt mixture for 30 minutes and boil it for about 10 minutes in pressure cooker till it whistles twice. Cut onions, capsicum, green chillies and spring onions into fine pieces. Fry these in a pan of oil for about 5 minutes till it turns golden brown. And add ginger garlic paste to fried vegetables. Mix cooked parande with the fried vegetables. Add 1 tea spoon of soya sauce, 4 spoon of chilli sauce to your taste. Serve HOT !!!!!!!!!

Ravae Oondae


Mrs NELLAMAKADA THULSI BOPANNA is a social worker of Mysore. Ravae Oondae (soji ball) is a popular teatime snack in Coorg homes.



[a] 2cups fine suji [ravae] ,
[b] 1cup sugar –powdered ,
[c] 1 cup grated coconut or copra ,
[d] 1/4 cup ghee ,
[e] 3/4 cup or a little less hot milk ,
[f] 1 tsp cardamom powder ,
[g] 20 cashew nuts broken into two and 40 raisins washed and dried ,


Roast suji [without ghee] in a pan till light brown. Put it into a large plate. Pour the ghee into the pan and fry cashew nuts and raisins. When they are done take them out. Put the suji into the ghee and fry for a few minutes. Take the suji and put back in the plate. Put coconut scrapings into the pan and fry till brown. Put the sugar powder and stir for 1/2 a minute. Mix everything together in the plate, add cardamom powder, sprinkle hot milk and mix everything together and make them into balls.

Baale Kaamb Pajji (Banana Stem Chutney)

Palekanda Tara Bopaiahtara

Palekanda Tara Bopaiah is a well-known beautician of Mysore. She has also given a television programme on cookery.

Baale Kaamb Pajji (Banana Stem Chutney)


Banana stem 12” length: one piece ,
Coconut scrapings: one cup ,
Chopped onion: one medium size ,
Garlic: six cloves ,
Greenchillies: four ,
Jeera: one tsp ,
Lemon juice: one tbsp ,
Oil: two tbsp ,
Salt: To taste ,


Mustard: half tsp ,
Chopped onion: one small size ,
Chopped garlic: four cloves
Curry leaves: six to eight ,
Dry chillies: Two ,


Wash the banana stem and remove the hard outer layers. Cut the soft stem into round circles. While cutting the stem see that the thread like fibers are removed. These can be removed with a small stick. Now, chop the round stem into small pieces and soak them in water for 10 minutes.
Meanwhile, heat one tbsp oil and fry chopped onions, chopped garlic, green chillies, jeera together for five minutes. Add strained chopped banana stem and fry for ten minutes on medium flame. Add coconut scrapings and roast until little brownish. Grind all these ingredients. Add salt to taste. Season the chutney paste and add lemon juice.

Baale Kaamb Chutney goes well with akki otti (rice roti) or chappathis.

Avocado Ice Cream

Nirmala Srinivasannirmala

Avocado Ice Cream

Nirmala Srinivasan is an education consultant. She is an ardent fan of television cooking and collects recipes from different parts of India. She is fond of Italian cooking.


½ litre milk ,
1 tin condensed milk ,
1 small tin cream ,
2 tbsp corn flour ,
sugar to taste (2 to 4 tbsp) ,
1 ½ avocados ,


Boil milk with sugar. Mix corn flour in a little cold milk and add to the hot boiling milk. Stir till thick cool. Beat cream and condensed milk. Take the pulp out of 1 ½ avocados and beat it smooth. Add some of the condensed milk cream mixture to this and stir till the whole thing is incorporated in the milk uniformly.
Then add the whole lot to the cooled custard. Freeze. When half set, take out, beat it and set it again.
Serves 10.