Coorg, officially known as Kodagu, is a popular hill station of Karnataka situated amidst high mountains. The Kodagu district is not only one of the most scenic regions in Karnataka but is famous for its unique culture, language and especially one of India’s most distinctive cuisines. According to local legend Kodavas are descendants of Alexander the Great. Most traditional Kodava meals are simple retaining their natural and authentic flavors. Kadambattu (steamed rice dumplings), Koli (Chicken) curry, bamboo shoot curry, neyi kool (ghee rice), meen (fish) curry, panda (pork) curry, kootu curry (mixed vegetable curry), barthad (sautéd beans) akki roti are just some of the amazing Coorg food. Although Coorg cuisine is predominantly non-vegetarian, there are some delicious vegetarian dishes. One such famous dish from Coorg is Kombu Barthad. It is a simple no fuss stir fry with mushrooms, chilies, onions and vinegar. Traditionally this dish uses coconut vinegar. I didn’t have any so I swapped with rice wine vinegar. Using coconut oil to cook this dish helped retain that coconut flavor @sarchakra
PREP TIME: 10 mins
COOK TIME: 10 mins
- Mushrooms 24 oz, thinly sliced
- Coconut oil 2 tbsp
- Purple onion 1, large, finely sliced
- Curry leaves a handful
- Cumin seeds (for toasting) 1 tsp
- Cumin seeds (for tempering) 1 tbsp
- Salt to taste
- Turmeric 2 tsp
- Black pepper 2 tsp
- Red chili powder 2 tsp
- Green chilies 4-5, cut into slits
- Rice wine vinegar 1 tbsp
- In a small pan heat 1 tbsp cumin seeds. Let it toast. Turn off when aromatic. Cool. Using a mortar and pestle crush the cumin seeds a bit. Set aside.
- Heat coconut oil. Temper with whole cumin seeds and curry leaves. Add in onion slices. Let it cook for a bit. Add in slit fresh chilies and then sliced mushrooms. Stir to combine.
- Do not stir too much as the mushrooms will release too much water. Let the mushrooms cook for 5 mins or so.
- Add salt, turmeric, red chili powder, black pepper and crushed roasted cumin seeds. Stir fry on high heat till mushrooms are cooked throughly. There is no need to add any water.
- Add rice wine vinegar. Keep cooking for a minute or so, then turn the gas off. Kombu barthad is ready.