Coorg style chicken fry : Aren’t these legs looking yummy ?? These are juicy, spicy and with a wonderful flavour from “Kachampuli” aka Coorg Vinegar. This is the “vinegar” of the Kodava (Coorg) people in southwest India. It is made from slightly fermented juice of Gummi-Gutta fruit ,simmered down to a very dark syrup – very sour and with an earthy flavour.
This is a staple in a Coorgi Kitchen and is used as a souring agent for almost all the dishes. Apart from Chicken, It is also used with fish ,Pork and can be added to Rasam, Sambar(Learnt this from few foodies in FB ,I am yet to try though). One thing that I liked the most is the dark devilish colour it gives to the dish. But one thing I must warn you is this vinegar is really very very sour. So if you are using for the first time then please start with less quantity rather than feeling sorry later for adding a spoonful.
We were kind of new to the taste ,So I can’t say we really loved the taste. We are yet to acquire the taste, so I am going to use in other dishes for sure.