The district of Kodagu, or Coorg English, is one of the most beautiful hills of Karnataka; covered with dense forests and plantations, is inhabited primarily by the martial people of the Kodavas. The typical Koli Curry, the tasty stew of chicken curry traditionally accompanied by white rice in Coorg, where the mix of flavors of Indian cuisine is influenced by those of the Southern India and Konkan region.
Located about 260 km from Bangalore and 120 km from Mysore , on the eastern foothills of the Western Ghats, the district of Kodagu was ruled by the Gangas and later by the Chola s until the eleventh century, when control of the area was taken by the Hoysala until 'the fourteenth century, when it passed under the empire Vijayanagar . Later the area was long disputed between local rulers and the descendants of the Wodeyar dynasty of Mysore, to be formally annexed to its territory under the name of Coorg by the East India Company in 1834. In 1956 it became a district of the State of Mysore, in Karnataka, regaining the native name of Kodagu.
Traversed by the river Kaveri, the sources of which are traditionally shown in Talacauvery Brahmagiri hills at 1276 m altitude, here the spring water collected in a balsa copious flow only during the monsoons, as they acquire the dignity of the river just downstream after an underground pathway. Its a land of unimaginable fertility, wavy and upholstered with every possible shade of green in the world, fueled by many rivulets and streams that feed the great river and feed the plantations of coffee, cardamom, pepper, nutmeg and forests bamboo, sandalwood and pink pole from which it is held.
Its a land very humid and rainy and therefore, if you do not like the genre Scotland, it is better to choose another destination, especially during the summer monsoon; but if you are looking to cool off, you will not find a better view in this part of India. Paradise for trekkers, as well as the proposed hotel in the capital, Madikeri, this district also offers different solutions of lodging in Spartan lodges located in the heart of the rainforest and ecological plantations, such as, for example, the Rainforest Retreat. There is no railway station and the city must therefore be reached by bus or private vehicles along roads very scenic but equally uneven.
The most common ethnic group in this area is that of the Kodavas, or Coorgis their appearance, habits, cults and traditional clothing are clearly distinguishable from those of the other inhabitants of the South Karnataka, starting by the exhibition's belt peeche kathi, a dagger not only ornamental and similar to that worn even in Yemen, for example.
The weapons are not only fully part of many local ceremonies of this people nominally Hindu, non-vegetarian and rejects the Brahmins for their own celebrations and worship different deities ancestral forests, but they are in fact often the protagonists, such as during the Kail Poldhu, literally Feast of weapons, when they are honored and blessed with a special Pooja. Many senior ranks of the Indian army occupied over time by a Kodava, from Kodandera Madappa Cariappa, the first Commander-in-Chief of the Army of independent India.
Dances, sports and rituals inevitably involve the performance or use of weapons for this sleek and good-looking people, whose origins are lost in the mists of time, but which, significantly, are identified by tradition as the descendants of the warrior caste Kshatriyas or as a source of Shaka, the Scythians of Herodotus.
500 gms chicken
1 tbsp ginger
1 tsp garlic paste
1 tsp coriander seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp chilly powder
2 tsp cumin powder
1 green chilly
1 dry chilli
1 tbsp coconut
2 tsp tomato puree
1 bay leaf
2 tsp pepper powder
Salt to taste
1 tsp oil
1 cup coriander leaves
Cut the chicken into small pieces and wash it thoroughly.
Heat 1 tbsp oil in a pan, add onion, coconut and saute. Add coriander seeds, dry chillies, ginger and garlic. Grind them.
Heat oil in pressure cooker. Add green chillies and ground paste. Fry well. Add coriander powder, chilly powder and turmeric. When it turns semi brown, add chicken and fry for 5 minutes.
To the chicken add tomato puree, cumin powder, bay leaf, pepper powder, salt, mix it well and cook the chicken till tender.
After the chicken is cooked remove from fire. Add chopped coriander leaves and and cover the pan. Keep the chicken in very slow fire for few minutes remove from fire and serve hot.