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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

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 »

Kumbala Curry (Sweet Pumpkin) is yet another favourite at Kodava breakfast table. The sweet Pumpkin is packed with nutrition and is a speciality for Kaveri Shankramana Ingredients Pumpkin-1 Kg (Green or Yellow)-Use a tender one… read more »

Nuchhi Kumm is a variety of kumm (mushroom) which are usually found in the coffee estates. They usually grow during the monsoon season. Ingredients: Nuchhi Kumm- 1kg                 … read more »

Ingredients Raw Rice Salt Madd thoppu extract Sugar or Jaggery Grated Coconut Madd thoppu extract Take a large pan half filled with water and place it on the stove on medium heat. When the water is… read more »

Madd thoppu is a medicinal plant (Justicia wynaadensis) which grows during monsoon. The extract of madd thoppu is used to prepare madd kool, madd payasa, madd puttu and many more dishes. Madd puttu Ingredients Raw… read more »

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