Introduction Muddi Chekke Curry is another delicacy from Coorg. The texture is so different and the cleaning process is abit messy and tedious but it is worth cooking this recipe. Ingredients 1 small raw Jackfruit tender and… read more »
Well known as ‘The Coffee County,’ Kodagu district boasts a unique and distinctive cuisine. The cuisine of the Kodavas emerged from the vast landscape of the region, defined by wild forests lush with boars, fowl, bamboo and other flora. With eating habits solely dictated by seasons, Kodava cuisine celebrates fresh and local ingredients. Some recipes that you should try are mentioned here
Introduction Muddi Chekke Curry is another delicacy from Coorg. The texture is so different and the cleaning process is abit messy and tedious but it is worth cooking this recipe. Ingredients 1 small raw Jackfruit tender and… read more »
Noolputt: Gadhala for every occasion in Kodagu be it Mangala, Naming ceremony, Engagement etc… The soft delicate strands of noolputtu can be eaten at breakfast, lunch or dinner. Ingredients 1 Cup –Noolputt Thari (Akki Thari) 2… read more »
Nooputt Ora/Ural English Name Traditional Wooden Noolputt Press Alternate Names Wooden Noolputt maker; traditional string-hopper press; wooden string-hopper equipment Short Description A traditional wooden kitchen implement used to make Noolputt (string hoppers) by pressing cooked… read more »
Odeputt is cooked in an earthenware pan known as an “ode” it is made from an unfermented rice batter, seasoned with salt. What really makes it unique, however, is the seasoning that is applied to… read more »
Panapuli (Garcinia gummi-gutta) Panapuli (Garcinia gummi-gutta) is a tropical evergreen plant belonging to the Garcinia genus. It is traditionally associated with the forests and culinary practices of Kodagu (Coorg). The fruit has a distinctive sour… read more »
Pandhi Curry, the traditional Kodava pork curry, is one of the most iconic dishes of Kodagu (Coorg) cuisine. Known for its rich flavour, distinctive aroma and characteristic tang from Kachampuli, this hearty curry is an… read more »
Ingredients: 2 cups akki thari 1 – 1 1/2 cups grated thenge ( coconut) 2 cups water 1 tbsp yelakki (cardamom seeds) 1 1/2 tbsp sugar or to taste Salt to taste Method You… read more »
Traditional Rice Ambali Ingredients 1 cup rice 5–6 cups water Salt, to taste Optional: a little buttermilk/curd, if serving it as a cooling drink-style ambali Method Wash the rice thoroughly. Place the rice in a… read more »