Koli Curry

June 14th, 2012 by Kaveri Ponnapa | 11 Comments »

A Gourmet’s Table In Coorg presents a traditional Koli Curry (Curried Chicken, Coorg Style) 

Every Coorg household had, until recently- and many still have -  a scattering of home reared chickens running around in the backyard, which were truly free-range. They were only returned to their coops in the late afternoon, or the end of the day. When I married into a very traditional family, I was initially horrified to learn that chicken curry meant actually chasing, killing, feathering and cutting up a chicken, never having done that in my life. So I was vastly relieved when my mother-in law told me that I did not personally have to kill the chicken, there was always someone on hand to do that!  Since coffee plantation homes were isolated, in the days when markets were a long way off, chicken was the choice when unexpected guests arrived, which was quite often, in Coorg. The flavour of a free – range chicken, even though smaller and a bit stringier, is far more rich and delicious than the farmed variety. This smooth, toothsome chicken curry is traditionally eaten with nool puttus. This recipe is from my paternal grandmother, and came to me through my aunt. It’s special because even though I’m not such a big fan of chicken, I love this curry, it’s so full of flavour.

Nool Puttu -    Steamed thread-puttus

Nool -puttus are a soft –textured treat, pressed out in delicate strands, into a rounded heap, faintly scented with cardamom. They get their name from the thread –like strands of cooked rice. They taste best eaten with chicken or mutton curry. Leftover nool puttus can be spread out on sheets of newspaper, and sundried into crisp strands, deep fried, and eaten as a lovely, crunchy snack, mixed with handfuls of grated coconut and sugar.

They can also be eaten at breakfast with a thin syrup, made by boiling jaggery in water, straining it, and pouring the hot, sweet liquid over the nool puttus, topped with grated coconut and a pinch of cardamom.

Click here for information on set of Ingredients for Coorg Cuisine

Koli Curry:  Curried Chicken, Coorg Style.
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Ingredients:

  • 1 medium chicken, washed & cut into curry sized serving pieces
  • salt
  • turmeric
  • 2 tbsp khas khas ( white poppy seeds)
  • 1 clove
  • 1-inch cinnamon
  • 1 cardamom pod
  • 2-inch ginger
  • 1 whole garlic
  • 2 large or 4 medium onions, chopped fine
  • 3 generous tsp coriander powder
  • 1 tsp chilli powder, or to taste
  • 4 ripe tomatoes, chopped
  • ½ tsp kachampuli
  • chopped coriander leaves to garnish
  • oil for frying
  • coconut milk, extracted form 1 coconut, as in previous recipe. First extract milk with 1 cup hot water (thick milk), and then extract second milk with 2 cups hot water (thin milk).

Method:

  1. Add salt and turmeric to chicken pieces & set aside. Grind khas khas fine, then add clove, cinnamon, cardamom, garlic & ginger, & grind together to a fine paste.
  2. Heat oil, fry chopped onions on a slow fire. When light brown, add khas khas paste, & continue to fry until an aroma rises form the pan.
  3. Add 3tsp coriander powder, fry for a minute, then add chilli powder.
  4. After a minute, add chicken pieces & fry to 10 – 15 mins.
  5. Add chopped tomatoes & fry for a few minutes.
  6. Add thin coconut milk, cover vessel & cook on slow fire until chicken is done.
  7. Add thick coconut milk.
  8. Add ½ tsp kachampuli & boil gently until gravy thickens.

Adjust salt to taste, garnish with chopped coriander leaves & serve with nool puttus

 

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Food Photography by Nithin Sagi

This first set of recipes for classic Coorg curries and fries, and a few steamed rice puttus are from my aunt, Sabitha Chengappa, who in addition to her enviable academic record – a Fulbright Scholar and a PhD.- manages her own coffee estate, is a superb cook and gardener, and one of the most generous hostesses I know.

About Kaveri Ponnapa


Kaveri Ponnapa is an independent Bangalore based food writer, and Contributing Editor at Food Lovers Magazine. Her extremely popular articles appear regularly in Food Lovers magazine. She also writes for Upper Crust and the Taj Magazine. She has written for leading publications such as The Times of India, Swagat, and Discover India for over two decades on art, travel,people and design. Kaveri’s food writings are inspired by a childhood spent hovering around a grandmother,who was an expert and versatile cook and a mother –in –law who was as generous a teacher as she was an outstanding cook. In addition, she has dedicated many years exploring her love for the traditional foods of Coorg and loves to share her experiences with other food lovers. Kaveri is on Upper Crust Magazine’s list of Fifty Fantastic Cooks.


11 Comments

  • At 2012.06.20 13:00, Vanita said:

    Can’t wait to try it….this week’s Sunday treat – Coorg Koli Curry! Thanks for sharing, Kaveri.

    [Reply]
    • At 2012.06.30 00:02, kaveri said:

      Do tell me how it turned out, this is such a tasty curry, every last drop of gravy is always mopped up, whenever it is made.

      [Reply]
    • At 2012.07.04 13:58, binny said:

      Akka, i made koli curry and ghee rice, could not make puttu though, but must say the koli curry came out really well..thanku u so much for sharing this tastyy recipe:))

      [Reply]
      • At 2012.07.05 05:35, kaveri said:

        You sound happy, and that makes me feel good. : ) Do share the recipe with your friends, that’s what good food is for.

        [Reply]
        • At 2012.07.10 06:31, Ballachanda Chengappa Karambaya said:

          Kaveri,

          Is it nool puttu or noo puttu?

          [Reply]
          • At 2012.07.10 11:59, Dushyant said:

            Its one and the same, isn’t it ? :) Some call it nool, some noo. I queried my mother, she was adamant that it is “noo puttu”.

            [Reply]
            • At 2012.07.12 09:56, kaveri said:

              Most of us say ‘noo puttu’ when we speak, which is the colloquial, slightly abbreviated form of ‘nool puttu’. I have heard people use both – the name comes from the ‘nool’ thread-like strands of rice, so I guess both versions of the name work.

              [Reply]
            • At 2012.11.19 21:42, Ashish chopra said:

              tried the koli curry…….turned out awesome

              [Reply]
              • At 2013.01.04 23:19, kaveri said:

                Thanks for your feedback Ashish Chopra, especially coming form a gourmet like you. I’m delighted the Koli Curry was a hit -it’s full of rich but uncomplicated flavours, and as I have said, even someone not too fond of chicken would love this curry.

                [Reply]
                • At 2013.02.27 16:04, Lakshmi Menon said:

                  Hi there Ma’am,

                  I am constantly innovating with food since I have a 6 year old son who is a foodie. Your recipe of the “Nool puttu” caught my attention because this is something I can send in his tucker box, to school. I make idiappams at home but with cardamom and cinnamon the nool puttu is definitely going to get a thumbs up from my little fella!! Thank you for sharing.

                  [Reply]
                  • At 2013.03.04 21:23, kaveri said:

                    Hi Lakshmi,thanks for visiting this page – I would love to hear how your nool puttu turns out, especially if it is for a 6 year old. Kids are very clear about what they like. For a snack box treat, you can send it with a couple of spoons of ghee and a generous sprinkling of sugar. That’s how we sometimes eat them at breakfast, a sure winner. My (very grown up) kids love their puttus for breakfast, lunch and whenever they can get them. So good luck with the recipe, and I hope to see you often at A Gourmet’s Table In Coorg.

                    [Reply]
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