Food Walk by Shralaya

  Food Walk by Shralaya

Importance

• Cultural Exploration: They provide an opportunity to experience local traditions, flavors, and culinary practices that define a region.

• Health Benefits: Walking while tasting different foods is a great way to stay active while enjoying various dishes.

• Social Experience: Food walks often bring people together, allowing for shared experiences and conversations around food.

• Learning Opportunity: They offer insight into food preparation, history, and regional specialties, expanding culinary knowledge.

• Supporting Local Businesses: They encourage the discovery of small, independent food vendors, boosting the local economy

place we visited

                                                      Hotel Kohinoor, Kushalanagara

Food we tasted

Pathal  with  Kadala curry:

What is Pathal?

          Pathal (Puthari) is a traditional rice-based dish from Kodagu, typically prepared during the Puthari harvest festival. Made from rice flour, it has a dough consistency and is often served with rich curries, such as Pandi Curry (pork curry). The dish is a staple in Kodava cuisin reflecting the region's agricultural roots. Pathal is cultural significant, as it marks beginning of the rice harvest season.

             Traditionally, it is prepared by boiling and kneading rice flour into small balls or flattened pieces. The dish highlights the region's connection to farming and local food traditions.

What is Kadala curry?

          Kadala curry is a flavorful curry made with black chickpeas (kadala or kala chana), cooked in a spicy and aromatic gravy. The curry is prepared with a blend of onions, tomatoes, coconut, spices, and sometimes tamarind or mango for tanginess. It's a staple dish in Kerala cuisine and is often served with pathal, puttu (steamed rice cake), or even with plain rice.

Together, pathal and kadala curry make for a delicious and wholesome meal, enjoyed by many across Kerala and beyond.ally served with kadala curry or other side dishes.

ORIGINAL INGREDIENTS OF PATHAL:

1.Rice flour: pathal is primarily made from rice flour. Traditionally, a specific variety of rice known for its fine texture and suitability for making flour is used.Rice Flour.

2.Water: Water is used to knead the rice flour into a dough. The right consistency of the dough is crucial for making soft and pliable pathal.

3.Salt: A small amount of salt is added to the dough to enhance the flavor of pathal.

Optional ingredients that can be added for variations in flavor and texture:

4.Coconut: Some recipes include grated coconut or coconut milk in the dough for added richness and flavor.

5.Cumin Seeds: Cumin seeds can be added to the dough for a subtle earthy flavor.

6.Oil or Ghee: Some recipes call for the addition of oil or ghee (clarified butter) to the dough for extra softness and flavor.

These are the basic ingredients for making traditional pathal. However, variations in ingredients and proportions may exist depending on family recipes and regional preferences.

INSTRUCTIONS TO PREPARE PATHAL:

• In a mixing bowl , add the rice flour and salt . Gradually add water while mixing to form a smooth , pliable dough. The dough should be soft and non sticky.

• Divide the dough into small portions and shape them into balls.

• Take a small ball of dough and flatten it into a thin, round disc,about 6-7 inches in diameter. You can use a rolling pin or press it with your hands.

• Remove the cooked pathal from the pan and repeat the process with the remaining dough balls.
• Once all pathal are cooked,brush them with ghee or oil for added flavor.

• Serve the warm pathal with your favourite curry or side dish.

ORIGINAL INGRIDIENTS OF KADALA CURRY

The original ingredients of kadala curry, a traditional dish from Kerala, typically include:

 1.Black Chickpeas (Kadala or Kala Chana): Kadala curry is made with black chickpeas that have been soaked overnight and then cooked until tender. These chickpeas provide the main protein component of the dish

 2.Onions: Onions are finely chopped or sliced and sautéed in oil as the base of the curry. They add sweetness and depth of flavor to the dish.

 3.Tomatoes: Tomatoes are often included in kadala curry to provide acidity and balance out the flavors. They are typically diced and added along with the onions.

 4.Coconut: Grated coconut or coconut milk is a key ingredient in kadala curry, adding richness and creaminess to the gravy. Coconut is ground into a paste or coconut milk is added directly to the curry.

 5.Ginger and Garlic: Fresh ginger and garlic are finely chopped or crushed and added to the curry for their aromatic flavor and depth.

 6.Green Chilies: Green chilies are used to add heat and spiciness to the curry. They are typically slit or chopped and added to the curry during cooking.

 7.Spices: A blend of spices such as turmeric, coriander, cumin, red chili powder, and garam masala is used to season kadala curry. These spices add flavor, aroma, and complexity to the dish.

 8.Curry Leaves: Curry leaves are commonly used in South Indian cooking and are added to kadala curry for their distinctive flavor.

9.Mustard Seeds: Mustard seeds are often tempered in oil at the beginning of the cooking process to release their nutty flavor and aroma.

Whether you're a food enthusiast, a cultural explorer, or simply someone who enjoys good food, a food walk through Coorg promises a sensory adventure like no other. So, grab a plate, indulge your taste buds, and let the flavors of Coorg weave their magic on your palate