Cutchi Memon Digest
Kerala
ﮐﮁﻲ ﻤﻴﻤﻦ ﮢ ﺍﯿﺠﺴﭧ - ﮐﻴﺮﻻ
In this column we will introduce some of the typical Cutchi food preparations which we have forgotten for long. Try them and feel the difference.
Kutchi cuisine is relatively simple. It consists of Khichdi, the main dish eaten with Kadhi - a savoury curry made of yoghurt using curry patta, ginger, chillies and finely chopped vegetables as garnishing - onions and pickels. Some common dishes include Khaman Dhokla, a salty steamed cake; Doodhpak, a sweet, thickened milk confecti-onery and Shrikhand, dessert made of yoghurt, flavoured with saffron, cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris. A typical Kutchi meal consists of Bajre ja Rotla, Dhal, Odho, Kadhi, Garlic Chutney, Chutne-ys of Mint and Coriander, chopped Onions in Vinegar - all served in earthenware, and 'Goad' ( Gud—Jaggery). The meal is almost always followed by a chilled glass of 'chhaas', a very thin buttermilk concoction which helps the body cool down during the extremely dry and hot seasons.
ODHO
Odho is made of brinjal. Brinjal, on it's own, is tasteless and takes on the taste of anything that it is mixed with, hence th importance of the masala powders. The brinjal is most tasty and sweet just under the cap (calyx), so make sure that you do not chop away that part. Always choose the brinjal with bright green calyx, if the calyx has dried the brinjal will have too many big seeds which makes the Odho un-appetizing.
Here is how to make Odho!
PANJO
CUTCHI RASODO
NASEEMA BAI
.Ingredients
1 large brinjal/baingan/eggplant
1 onion chopped
1 tomato chopped
1 green chili chopped
3 cloves garlic minced
2 tbsp oil,
1/2 tsp mustard seeds,
1/2 tsp cumin (jeera) seeds
1 dry red chili,
1 pinch asafoetida
1/2 tsp turmeric powder,
1/4 tsp red chili powder,
1 tbsp coriander powder,
1tsp cumin seed powder,
1/8 tsp cinnamon powder,
2 pinches garam masala, and
coriander leaves for garnishing.
Preparation :
The first step is to cook the brinjal. This can be done in many ways. The traditional way to do this is roasting the brinjal on hot charcoal, now many of us will not find this to be practical. The next method is by oiling the brinjal and roasting it on an open flame on the stove top. A third one is is to broil the oiled brinjal in the oven or just microwave the chopped brinjal with 2 tbsp water for 10 mins or even quicker just pressure cook it. Let it cool, then peel and mash it to a pulp.
Now to cook:
Heat oil, add mustard seeds, jeera, dry red chili, and asafoetida. Add chopped onion & green chili, fry till brownish. Add garlic and fry for a minute. Add tomato and all the spice powders and cook till oil separates. Add salt. Add the mashed brinjal and mix well. Add a tbsp of water if the mixture looks dry. Cover and cook till everything blends well for about 15 mins. Sprinkle garam masala and switch off the gas. The flavors blend well if kept for sometime before serving.
To make Chhaas:
Blend 1 cup yogurt (Curd) with 4 cups water, add salt & cumin seed (Jeera) powder. Serve chilled, garnished with chopped coriander leaves.