Sharp kachampuli, tart tamarind, and an array of citrus fruit are among the popular choices used to to add an acidic element to dishes in Kodava cuisine. They always serve as an accent, while preparations featuring ripe, sweet fruit are often served up in accompaniments to a meaty main dish.
Take mango and pineapple curries – both feature the familiar dark roasted spices commonly used in meat dishes, but with a sweet touch from the fruit, and a little added jaggery. We enjoy mutton pulao with maange pajji – fresh ripe mangoes in a smooth yogurt base with green herbs and the sharp bite of chillis to counter the sweetness of the fruit. Again, meat, with a side of spicy sweetness.
Aside from traditional fare, there are also sweet pickles and chutneys, recipes borrowed from elsewhere, that routinely share the table with more traditional offerings. Spicy, sweet and tangy condiments like date pickle, lime chutney and carrot pickle with raisins, to name a few, are among the popular ones.
So, it’s not like we are completely averse to the idea of pairing meat with something sweet and fruity – just not in the same dish! But, let’s not forget that favourite guilty pleasure – luridly coloured pineapple sweet and sour pork (or chicken) at the local Chinese restaurant!
Perhaps the combination of sweet fruit added to meat dishes has a somewhat limited appeal. Nevertheless, I’ve been experimenting with giving the popular pairing of pork and pineapple a distinctively Coorg flavour, by marrying elements of two classics – pandi (pork) curry, and pineapple curry. The recipe below is the result. I’ve increased the sweet, woody spices in the masala to give the dish a lighter tone. If I say so myself, it is truly delicious! 🙂