13 recipes from Coorg to tingle your taste buds


Popularly known as ‘The Coffee County,’ Coorg or the 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 yams, wild pigs, boars, fowl, bamboo and other flora. With eating habits solely dictated by seasons, Kodava cuisine celebrates fresh and local ingredients. Kachampuli, the local version of balsamic vinegar extracted from the Kudampuli fruit, bamboo shoots, pork and wild boar feature prominently in Kodava cuisine. Here are some recipes that you should give a go.

13 recipes from Coorg
These steamed rice balls closely resemble steamed rice dumplings. Prepared from ground rice, cardamom and coconut, this dish is a local favourite and is best served with pickle and pandi curry. Recipe here

Pandi Curry
A hallmark of Kodava cuisine, pandi curry, known as Coorgi pork curry, is a drool-worthy preparation. Locals prepare the dish by marinating the pork in Kachumpuli, and spice the meat with fenugreek seeds, cumin, turmeric, red chilli powder and curry leaves, all of which add to its unique flavour. Try it here

Koli Curry
This spicy flavoursome curry is prepared with chicken, cumin, red chilli powder, cloves and cinnamon and is best paired with Akki roti. Surprisingly, the locals don’t make a meal out of this but consume it as a side dish. Don’t let that stop you from piling your plate with it. Recipe here

Baimbalé Curry
Bamboo is one of the most important and defining ingredients of Kodava cuisine, which is why this dish is a must-have. Prepared with soft bamboo shoots, curry leaves, red chillies and coconut, the bamboo needs to be soaked in water for 72 hours before actually beginning to cook it. Prepare well in advance if you’re craving this mouth-watering curry. Try it here

Also known as nuuputtu or idiyappam, these rice noodle cakes are a breakfast staple in Kodava cuisine. This dish is prepared from steamed rice being pressed into thin noodle-shaped strands which are then formed into little cakes. Recipe here

A street food favourite in Coorg, this dish is prepared from ripe jackfruits that are mixed with rice, jaggery, salt and cardamom and are served in banana leaves. Try it here

Kootu Curry
This masala packed vegetable stew is a drool-worthy one-pot recipe, especially for those who hate cleaning up after cooking. The masalas: mustard, cumin, coriander seeds, dry red chillies, fresh coconut and tamarind are roasted before being crushed into a fine paste, which adds to the rich smoky flavour of the dish. Recipe here

Thalia Puttu
Prepared from rice, husked urad dal, fenugreek seeds and coconut milk, this dish is a great substitute for traditional flatbreads. After soaking the rice and fenugreek for over six hours, the final batter needs to be allowed to ferment for over a day before bringing to sizzle on a pan. This dish is totally worth the wait and can be paired with any spicy curry. Try it here

Ellu Pajji
This is a breakfast chutney prepared from sesame seeds, coconut, onions, jaggery, green chillies, tamarind and salt. This dish is best served with akki roti. Recipe here

Akki Roti
This dish is another breakfast favourite. This scrumptious flatbread is prepared from rice and rice flour and pairs very well with ellu pajji and even pandi curry. Try it here

Akkit Tary Payasa
This healthy and nutritious pudding is a wedding and festival favourite among the Coorgis. Prepared from rava, milk, coconut paste, jaggery and cardamom, this creamy low-calorie dessert is served studded with dry fruits. Recipe here

Baale Nuruk
These fritters are prepared from bananas, jaggery, coconut, cardamom powder, sesame seeds and rice flour. To be served steaming hot with an equally strong cup of local coffee, this dish is a monsoon favourite with the locals. Try it here

Kombu Barthad
This mouth-watering curry is prepared by soaking mushrooms in a thick curry prepared from red and green chillies, cumin, curry leaves with the secret ingredient – coconut vinegar! The vinegar flavours the mushrooms and brings down the heat quotient from the chillies. Recipe here


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