Chettalli, North Kodagu
Coorg Chicken Masala
ಕೋಳಿ ಮಸಾಲೆ
A dark roast from Akkavva's stone in Chettalli.
This is the black-brown masala behind Koli Barthad and the semi-dry chicken of Kodagu. Akkavva dry-roasts coriander, black pepper, mustard, cumin, fennel, fenugreek, bay, cinnamon and clove on an iron tawa, then finishes the blend on her granite pounding stone. It is not a red curry powder. It is a roast. Use it with kachampuli at the end of cooking, the way the district does.
₹320
Roasted in batches of 8 kg. Current tin: week of 8 September.
Maker
Akkavva of Chettalli
Kartha masala — Coorg chicken masala
In the tin
- Coriander seed
- Black pepper
- Mustard seed
- Cumin
- Fennel
- Fenugreek
- Bay leaf
- Cinnamon
- Clove
At the table
- Chicken
- Mutton
- Mushrooms
- Potatoes
- Akki roti
How we use it
- Marinate 500g chicken with 1½ tbsp masala, salt, ginger-garlic and a little oil for 30 minutes.
- Brown onion, add the chicken, cook covered until nearly done.
- Finish with ½–1 tsp kachampuli. Reduce until the masala clings.
- Rest ten minutes. It is better the next day.
From the kitchen notes
Also from the stone
Subbi of Kutta
Kachampuli
Monsoon fruit, boiled down by Subbi of Kutta until it turns near-black. A teaspoon is a whole dish.
From ₹420
Poovamma of Madikeri
Bird-Eye Chilli Powder
Tiny Kodagu chillies, dried and pounded bright. High, clean heat — the jar by the stove.
From ₹280
Akkavva of Chettalli
The Coorg Pantry
Akkavva's chicken masala, Subbi's kachampuli, Poovamma's bird-eye chilli — packed together with their names.
From ₹980