This powder is so versatile it can be used in various preparations like Dukrachemas/ Pork Bafat Style, Kori Sukka ( Chicken dry style with coconut) , Baffat Chicken/ fish curry and is a good seasoning for vegetables like marrow (Cucumber Baffat sukke) or starchy vegetables like yam, potatoes, plaintains and swede
For the main course we had variety of curries mainly vegetarian, from Karnataka we had Kootu Saaru (Curry of mix vegetables cooked in gravy of coconut, lentils and tempered with garlic), Baine Barthadh (Sweet and sour preparation of aubergine tossed with onions), Massopu Saaru (Garlic flavoured curry of mix greens and lentils), from Andhra Pradesh and Telangana we had Dappalam (A sweet, sour, and spicy preparation of a yam, broad beans, drumsticks and red pumpkin), Kalasu Koora (Mix vegetable curry of green capsicum, string beans, black eyed beans and shallots) and Mamsam Koora(Succulent lamb cubes cooked in a gravy of coconut, onions and tomatoes) all sopped up with Appam, Malabar Paratha and Ragi Dosa, the dishes are served from traditional vessels like the ‘Urli’ and the ‘Adduku
