Traditional Kodava Food: The warrior race

The Kodavas, a small race of tribes who inherit rich culture and tradition, belong to the district called Kodagu or Coorg of South India. Coorg is a beautiful hill station, surrounded by greenery in the Western Ghats of south India, also known as the “Scotland of India”. The Coffee plantation and paddy fields gives us an even better picturesque of Coorg.

Manicured Coffee Plantation

The Kodava’s are warm and hospitable folks. They are known as warriors and the only community in India that’s allowed to carry guns without permits. They are as much known for their love for good food.

Like the people, they also have a unique cuisine. Nooputtu (steamed rice noodles), Paputtu (steamed rice cake with grated coconut), Kadambuttu (steamed rice balls), Akki Otti (rice flat bread), Pandhi Curry (Pork Curry), Koli Curry (Chicken Curry), Kembu Curry (Kembu is a species of edible colocasia and belongs to the family of ALOCASIA MACRORRHIZA. The fresh shoots of Kembu are cooked to make a curry), Kumme Curry( wild mushrooms), Baimbale Curry(bamboo shoots), Kumbala curry(Pumpkin Curry),Chekke Curry( raw jackfruit curry) Kaade Mange curry( wild mango curry), Koile Meene Curry( Tiny Fish curry)and many more wild and locally available greens and vegetables. Koovaleputtu (savoury item made from ripe jackfruit, steamed in banana leaves) is among the favorites.

The best part, these delicacies are always eaten with their favorite combinations. For example Kadambuttu & Pandhi curry Otti & Kumme Curry / Kembu Curry, Nooputtu & koli Curry etc…

Nooputtu & Koli Curry

Kadambuttu & Pandhi Curry

Most food cooked by the Kodavas is steamed as it is healthy and requires no use of oil. Rice is a staple and is grown locally; hence you see most food made with steamed rice. The food that Kodavas eat is grown by them or is the ones that are naturally available. The pattern of food eaten by the Kodavas is mostly to suit the cold climate and the availability in the region. Season dictates what the Kodavas eat. Bamboo shoots are out in the rainy season and that’s when we get fresh shoots which are chopped and soaked in water for 2 days before it is cooked. Mushroom sprout out after the first rains with thunder storms. Wild Mangos are plucked during May, the peak mango season and is also preserved in barrels of salt water for the rest of the year.

Apart from this, every Kodava is a coffee lover and freshly brewed filter coffee is a staple in every household. Black coffee with jaggery is also loved and has been a favorite traditionally. Coffee is widely grown in Coorg and is a major source of income and that proves their love for Coffee.

Kachampuli, black vinegar made from the kokum fruit is used to cook Pork curry and other non vegetarian delicacies as a substitute for Vinegar or Lime. Kachampuli and green chilies are used as it cuts fat in the body.

Kodavas are also known to make their own wine at home, be it rice, gooseberry, grapes or chikku. Most Kodavas make the best wine.

Ancient Kodava men went hunting for wild Boars. The meat would be sun dried and stored for the rest of the year. Wanke Pandi yarchi(dried pork meat) is one of the most savored dish among the Coorgs. Serve it with a glass of good wine or Whisky, and you wouldn’t see a happier face. Coorg men and women enjoy their drink as much as their food.

Born to a Kodava family, I couldn’t be more proud. One of the best cuisines’s; today, not just the Kodavas, but their food as well is popular.