Category Tourism

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Madde Kool (Aati Leaves Payasa) Coorg Recipe Madde Kool (Aati Leaves Payasa) – Ingredients: 1 cup short grain rice, washed 1/2 coconut ground very smooth or thick milk extracted from 1 coconut Syrup from ½ kg jaggery, or to taste. To make the syrup, break the jaggery into small, approximately 1 inch cubes, and add just enough water to cover it. Soak for about 15mins, and then place on the gas on a low heat, and allow the jaggery to melt. Bring it to a quick boil, and allow it to thicken to a syrup like consistency. Once it cools slightly, strain it through a muslin cloth, and keep it ready for use. Salt to taste. 6 cups of madde thopp extract Method: Measure 6 cups of the madde thopp extract in a large vessel, and bring to a boil on the gas. Add a little salt to taste. Add the rice, and lower the heat. Cook, stirring frequently. When the rice is three-quarters cooked, add the jaggery syrup to taste, and stir well. You can taste this as you mix it in, and add more or less according to the sweetness you prefer. Remember, some of the sweetness will be absorbed by the coconut milk. Finally, add just enough of the coconut milk to thicken the mixture to a porridge-like consistency. Serve topped with a little grated coconut, if preferred.

Thumbuttu Coorg Recipe Thumbuttu – Ingredients: 1 cup thambuttu powder (Roast 4 cups of par-boiled rice. Powder with seeds of 12 cardamom pods and 1 teaspoon of fenugreek seeds) 10 Ripe bananas A pinch of salt 6 cups White jaggery 1 pod cardamom (powdered) 1 cup coconut 2 tablespoon Gingelly (sesame) seeds (roasted) Place the bananas, salt and thambuttu powder on a large plate. Squeeze and knead well until it gets a soft consistency. Mix grated coconut, roasted gingelly, sugar and a pinch of cardamom separately. Serve this on top of the Thambuttu. The coconut mixture can also be mixed with the Thambuttu mixture. Make them balls and Serve it.