While the tribes in Kerala are known for their unique cultures and customs, their cuisine is equally fascinating. Residing in the woods of Kerala, the tribal people enjoy a simple lifestyle close to nature, and their environment influences their food. One such unique dish is Korangatti, a tribal breakfast dish popular among the tribal communities in the Idukki district of Kerala. Made with finger millet, Korangatti is a glutinous cake-like idli with a distinct taste and texture.
The Origins of Korangatti
Not much is known about the history of Korangatti, but it is believed to have originated in the Korangatti area of the Idukki district in Kerala. The dish is made with finger millet, tapioca, or ragi flour, commonly used flours for breakfast in the region. Finger millet is typically used to make Korangatti, giving it a unique brown colour.
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How to Make Korangatti
To make this dish, boiling water is divided into two halves. In one portion, powdered finger millet is added and stirred continuously until it thickens. More water is added as needed until the mixture reaches the desired consistency. The mixture is then transferred to a plantain leaf and steamed, resulting in slightly larger idlis with a brown colour.
How To Serve:
Korangatti is typically served with bajji, a chutney made from the green leaf, and pairs well with other tribal dishes like senthal adaku, a boiled spinach dish, and champadaku, a gravy made from colocasia leaves, tomatoes, and onions. It is a unique and nutritious breakfast option that provides energy for the day.
Korangatti is a fascinating tribal breakfast dish from Kerala that reflects the unique culture and practices of the tribal communities. Made with finger millet, it has a distinct taste, texture, and brown colour. If you can, try this traditional and nutritious dish to experience the flavours of Kerala’s tribal cuisine.
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