Madikeri, Kodagu
Coorg Meat Masala
ಮಾಂಸದ ಮಸಾಲೆ
A dark roast from Susheela Appaji's kitchen in Madikeri.
This is the black-brown masala behind Koli Barthad, mutton, and the slow meats of Kodagu. Susheela Appaji of Madikeri dry-roasts coriander, black pepper, mustard, cumin, fennel, fenugreek, bay, cinnamon and clove, then finishes the blend so it stays a little coarse. 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.
₹175
Roasted in batches of 8 kg. Current tin: week of 8 September.
Maker
Susheela Appaji of Madikeri
Kartha masala — Coorg meat 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 meat with 1½ tbsp masala, salt, ginger-garlic and a little oil for 30 minutes.
- Brown onion, add the meat, 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 ₹160
Poovamma of Madikeri
Bird-Eye Chilli Powder
Tiny Kodagu chillies, dried and pounded bright. High, clean heat — the jar by the stove.
From ₹280
Susheela Appaji of Madikeri
The Coorg Pantry
Susheela Appaji's meat masala, Subbi's kachampuli, Poovamma's bird-eye chilli — packed together with their names.
From ₹590