An abbreviation of ‘paal’ (milk) and ‘puttu’, paputtu is steamed rice, another speciality of Coorg cuisine. Creamy and sweet enough without tasting overpowering, these are made with broken rice, cardamom, coconut and lightly sweetened milk. Mop up handfuls of the yummy papputtu with some Koli curry and enjoy the melange of flavours!
Kummu Curry or mushroom curry is another flavourful curry prepared as part of Coorg cuisine. While spices and ingredients like coriander, ginger and chilli render it a distinct flavour, the coconut paste adds a local twist to it. Savour the spicy curry with steaming hot rice and you’ve got yourself a filling meal.
While this may not qualify as a Kodava dish per se, homemade Coorg wine definitely deserves a place for itself when it comes to Coorg cuisine. These are prepared with a variety of locally-grown fruits like orange, grapes, gooseberry, chickoo, orange peel, orange plum or even betel nuts. They come in vibrant shades, from red and green to dark pink. Finish off your meal with a glass of this wine for the perfect ending!
Chikklunde is sweet of sorts made with puffed rice. These sweet dumplings are part of the traditional goodie hamper which is carried by the bride during her return from her maiden house. A favourite among people of all ages, it is also prepared for special occasions and functions.
A popular North Karnataka dish, Akki Rotti is prepared with rice flour and often served as a breakfast dish. Chopped onions, carrots, coriander leaves and dill leaves are all ingredients that find their way into this dish. If you’d prefer your akki rottis to have a nutty flavour, add some peanut powder as well. This Coorg cuisine staple is mostly served with chutney or ennegayi (a dish prepared with eggplant).
Whether you choose to have it with steamed rice, chapathi, akki rotti, kadambuttu or curd rice, the flavourful and spicy Koli Curry is bound to leave you craving for more. A favourite among non-vegetarian Kodava dishes, this one also uses a generous amount of coconut in its preparation. Some recipes suggest adding tamarind and poppy seeds for a distinct tangy flavour.
Soppu Palaya or Therme Soppu is a Kodava dish made with tender shoots taken from various wild ferns that can be seen growing in Coorg. While mixed greens like kale, spinach and Malabar spinach take centre stage in this dish, it also includes spices like mustard seeds, red chilli and salt. A dash of lemon juice, in the end, gives it a nice tangy flavour as well. It is best served with rice or akki rotti.
Kadambuttu or Kadumbuttu are steamed rice balls prepared with broken rice. A small amount of grated coconut also goes into the mix with which the rice balls are made. A staple of Coorg cuisine, Kadambuttu is best enjoyed with some flavourful Pandi Curry or Chicken Curry.
No list of Coorg cuisine is complete without a mention of the piquant Pandi curry. Juicy chunks of pork in a hot and slightly tangy gravy paired up with steaming kadambuttu or rice…now that’s what we call true happiness! What adds the characteristic tang to the curry would be the Kachampuli or Coorg Vinegar, made from Malabar tamarind. The dash of pepper gives it the spicy kick, completing the mix.
While bamboo is mostly used in North-Eastern cuisine, Coorg is one of the other few places in India which uses bamboo in the local dishes. And, one of the most popular of these would be the Bamboo Shoot Curry here. Prepared mostly during the monsoons, it involves peeling and slicing the bamboo shoots. Fresh bamboo shoots are not safe to eat, so it is mostly left in a tub of water to remove any poisonous acids. Once it is ready to be cooked, ingredients like ground coconut, mustard and red chillies are added to whip up a delicious curry. You can also enjoy the pickled version ofbamboo shoots.
Nakoor Village, Kanbile Post
Suntikoppa City
Coorg Dist - 571237
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