I'm extremely excited to introduce our very first guest blogger: Anjali Ganapathy. We've known each other forever since our parents have been friends for ages, but we recently reconnected. A few years ago, Anjali quit her job and started a catering service called Pigout with her sister - and it grew so wildly popular that it almost caught them off guard. She shares her experiences starting off on her own and has three of her favourite Coorg dishes to share with us, starting this week. I hope you enjoy this as much as I did!
Hello everyone, my name is Anjali Ganapathy. Like most, my career began in the corporate world: first in advertising, then onto media sales and finally marketing. Each company played a significant role in getting me where I am today. Adverting and production taught me to keep calm and problem-solve in sticky situations, digital and media sales gave me insight into innovation and my role in marketing an international alcohol beverage company in a culturally diverse country helped me hone my instinct for understanding people and brands.
Pigout began as a fun way to blow off some steam one weekend in 2012. At the time Coorg food wasn't easily accessible and we were keen to get people to try traditional Coorg food.
In 2012, my sister and I set up a stall at a popular flea market and served traditional Coorg food. We had a great response and decided to make it a regular feature. I was in between jobs in 2013 with time on my hands and not quite sure whether I wanted to continue on the path I was on. Pigout was gaining popularity, we started to get requests for our food and I decided to say yes. From there on, there was no looking back!
Our cuisine continues to surprise us, that's really what keeps us going, along with people's willingness to try new things. Our menu features crowd favourites as well as seasonal items like wild mango curry and bamboo shoot and each dish is made to order.
This is a passion project and the goal remains the same: to learn and share.
I'm especially excited about writing for Indian Goods Company, as I get to share our special cuisine with a new audience. I've put together 3 simple, easy-to-make recipes, that you'll find in any Coorg home, and I hope you enjoy them!
I love this chutney because it’s healthy, versatile and always a crowd pleaser. No one expects the toasty nuttiness with a hint of sour and sweet and lingering heat. Usually a breakfast staple, served with Akki otti (rice flour roti’s) I also use it as a sandwich spread, dip or a quick kaati roll with left over grilled chicken. Super easy to make, and stays upto a week.
1 cup white sesame seed
1 tablespoon tamarind or small lemon size ball
1 tablespoon Jaggery or small lemon size ball
4 dry red chillies
2 inch piece of fresh coconut
1 cup water
Salt to taste
1 heaped teaspoon ghee
1/2 teaspoon black mustard seeds
10 fresh curry leaves
Soak the tamarind, jaggery, red chillies and coconut in one cup of water. On a medium flame, dry-roast the sesame in a small pan until it splutters or turns light brown. Combine all the ingredients in a small mixer or coffee grinder and grind together into a smooth, creamy paste. The coconut should be ground very fine, keep the mixer running a bit to bring a bit of airyness to the mixture. Add salt to taste, stir and remove into a small serving bowl.
To make the tempering, heat the ghee in a small pan on a medium flame and once hot, add the mustard seeds. When they start sputtering, add the curry leaves and red chilli, leave for a further 10 seconds and then pour over the chutney. Serve immediately.