Traditional Coorg Lunch

And so, this is Me, continuing my post about the lunch at Kaveri Ponnapa’s residence.
Being at the kitchen with Kaveri and watching her cook, talking about food, smelling all that food being cooked right under my nose, truly whetted a great appetite.
The lunch was outstanding, so satisfying and I thoroughly enjoyed myself. Thank you @kaverikamb I am looking forward to hosting you to a home-cooked Singapore Indian meal when you are in Singapore.

𝗞𝗮𝗱𝗮𝗺𝗯𝘂𝘁𝘁𝘂 (soft, steamed rice balls)

𝗡𝗲𝘆𝗶 𝗞𝗼𝗼𝗹 (basmati rice cooked with ghee, raisins, and cashew nuts)

𝗔𝗸𝗸𝗶 𝗥𝗼𝘁𝘁𝗶 (flat bread made of rice, herbs and spices)

𝗞𝗼𝗹𝗶 𝗖𝘂𝗿𝗿𝘆 (chicken curry with coconut milk)

𝗖𝗼𝗼𝗿𝗴 𝗣𝗮𝗻𝗱𝗶 𝗖𝘂𝗿𝗿𝘆 (uniquely Coorg, pork curry with special souring agent Kachampuli)

𝗞𝘂𝗿𝘂 𝗖𝘂𝗿𝗿𝘆 (rustic mixed beans curry)

𝗞𝗮𝗮𝗸𝗲 𝗧𝗵𝗼𝗽𝗽 𝗕𝗮𝗿𝘁𝗵𝗮𝗱 (stir fried night shade leaves also known as “manathakali keerai” in Tamil)

𝗕𝗮𝗶𝗺𝗯𝗮𝗹𝗲 𝗕𝗮𝗿𝘁𝗵𝗮𝗱 (perfectly stir fried and tempered bamboo shoot curry)

𝗞𝗮𝗮𝗱 𝗠𝗮𝗮𝗻𝗴𝗲 𝗖𝘂𝗿𝗿𝘆 (hot, tangy, and sweet Coorg wild mangoes curry – 𝗜 𝘁𝗵𝗶𝗻𝗸 𝗜 𝗮𝘁𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗿𝗲𝗲-𝗾𝘂𝗮𝗿𝘁𝗲𝗿𝘀 𝗼𝗳 𝘄𝗵𝗮𝘁 𝘀𝗵𝗲 𝗰𝗼𝗼𝗸𝗲𝗱 – 𝗶𝘁 𝘄𝗮𝘀 𝘀𝗼 𝘆𝘂𝗺𝗺𝘆!)

She had also made raita and served us a very delicious 𝗣𝘂𝗺𝗽𝗸𝗶𝗻 𝗛𝗮𝗹𝘄𝗮 .