Kodava-style Gelatinous Meat Dish

Ingredients

In this Kodava-style adaptation, we replace the traditional Serbian ingredients like pork and beef with locally available meats such as mutton or chicken. Additionally, we incorporate Kodava-specific spices and ingredients, such as curry leaves and tamarind, to infuse the dish with the distinct flavors of Kodava cuisine. We alse have the original recipe for Pihtije, so you can check it out.

• 500g (1.1 lb) mutton or chicken, bone-in 500g (1.1 lb) mutton or chicken, bone-in
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 10 curry leaves 10 curry leaves
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 cups (470ml) meat stock 2 cups (470ml) meat stock
• 2 tablespoons gelatin 2 tablespoons gelatin
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the mutton or chicken, chopped onion, minced garlic, grated ginger, black pepper, cardamom powder, cinnamon powder, turmeric powder, salt, curry leaves, and tamarind paste.
2. 2.
   Pour the meat stock over the ingredients and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours until the meat is tender and easily falls off the bone.
3. 3.
   Remove the meat from the pot and strain the stock, reserving it for later use.
4. 4.
   Shred the meat into small pieces and set aside.
5. 5.
   In a separate bowl, dissolve the gelatin in 1 cup of the reserved meat stock. Stir until the gelatin is completely dissolved.
6. 6.
   Add the shredded meat to the gelatin mixture and mix well.
7. 7.
   Pour the mixture into a mold or individual serving dishes and refrigerate for at least 4 hours or until set.
8. 8.
   Once set, unmold the gelatinous meat dish onto a serving platter and garnish with fresh cilantro.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Gelatin — Ensure that the gelatin is fully dissolved in the meat stock to achieve a smooth and firm texture in the final dish.

Tips & Tricks

• For a spicier version, add a pinch of Kodava chili powder to the meat while simmering.
• Experiment with different meats like mutton, chicken, or a combination of both to find your preferred flavor.
• Serve the gelatinous meat dish with a side of Kodava-style coconut chutney for an extra burst of flavor.
• Customize the dish by adding diced vegetables like carrots or peas to the gelatin mixture before setting.
• To enhance the presentation, garnish the dish with sliced green chilies and lemon wedges.

Serving advice

Serve the Kodava-style gelatinous meat dish as an appetizer or as part of a traditional Kodava meal. Accompany it with steamed rice or Kodava-style breads like akki roti or noolputtu.

Presentation advice

To present the dish beautifully, use a decorative mold for setting the gelatinous meat. Once unmolded, garnish it with fresh cilantro and surround it with colorful Kodava spices like cardamom pods and cinnamon sticks.