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Cuisine

Chemeen is a delicious Kodava  recipe served as a Curry or fry which is common during monsoon season. Ingredients Chemeen-Prawn/shrimp – 1kg Onion -2(chopped) Ginger fresh-2 inches Garlic – 10 pods Green chillies -4 Coriander… read more »

Mutton stew is usually served at dinnertime on cold nights with fresh slices of bread. It is rich with coconut milk and warm with a handful of aromatic spices. Erchi (Mutton) Stew Ingredients: ½ kg… read more »

Kaad Mange Curry (wild Mangoes)  is one of the seasonal treats loved by Kodavas. The sweetness of the Jaggery, combined with red chilies, and the unique taste of these mangoes has a flavour that cannot… read more »

Kadambutt is a steamed rice dumpling.One of the best combination with Pandi curry. Ingredients:                                           … read more »

Kaipuli Chutte Pajji is made of roasted bitter orange usually relished in Kodagu.  It has many cleansing and curative properties and is usually made for new mothers and it’s always on the menu for them…. read more »

Pandhi curry is incomplete without kartha masala. Not only for pork..u can even use it to prepare chicken fry….potato fry….mango curry etc. Ingredients:    Coriander seeds -2 tablespoon Cinnamon -1 inch Cloves -6 Peppercorns -2tbsp… read more »

Kembu (Colocasia) curry is usually prepared in monsoon season. The leaves are often boiled with coconut milk to make a soup which is rich in iron.  Ingredients 1 kg of Kembu leaves (Colocasia) with its large… read more »

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