Coorg is like 2nd home to me...
We love driving to Coorg and spending a long weekend there..
Some of our best friends are from coorg, everything about Coorg is awesome, the weather, the people and most importantly the food.
Coorgi Pandi curry or Pork curry is something to die for...and personally its my favorite dish in the coorg cuisine. But I still do not know how to cook pork.
Most coorg curries use Kachampuli or Coorg vinegar which is a dark tart vinegar extracted from the fruit which belongs to the Garcinia gummi-gutta family. A must for many Coorg dishes, this vinegar gives a distinct taste to dishes.
Njende curry is another of the coorg curries which uses Kachampuli.
Crabs are a favorite with most people who love seafood.
I make crab curry quite often and my speciality has always been the Spicy "Crab Curry or Chilli based - Mangalore Konkani style" curry.
Of course for the those who prefer non-spicy food "Kurle Ambat" is the best.
There is also this Bunt version of Crab curry called "Jenji Ghasi" which is another of my favorite.
For those who do not count calories, the deep fried crabs are just out of this world.
However, my frequency of cooking crab is so much that I have been looking out for some new recipes every time I travel.
Recently during one of our trips, I met a chef from a resort in Coorg. In no time we became friends and I managed to get this "Njende curry" recipe.
njende curry is a sour and spicy crab curry from coorg which is normally eaten with akki rotti or unleavened rice rotis.
