Situated amidst the beautiful green landscapes of Karnataka, Coorg or Kodagu is much more than its scenic vistas and coffee plantations. The region holds treasures of its kind in the form of distinct cuisine that has garnered fans across the globe. Known for its spicy yet subtle flavours, Coorg cuisine stands out in the diverse culinary landscape of India.
Influenced heavily by local agriculture and, historically, hunting practices, Coorg’s food is an enticing mix of flavours that are both bold and delicate. Whether it’s the ubiquitous use of rice in varying forms due to the prevalent paddy cultivation or the tantalising allure of game meat, including the popular pork curry (pandi curry), Coorg’s culinary repertoire beautifully mirrors its environment and food traditions. Furthermore, using locally grown and unique ingredients adds to the distinctive appeal of Coorg dishes.
Immerse yourself in this extraordinary adventure and uncover the tastes of Coorg with these 10 must-try dishes.
What is the history of Coorg cuisine?
The rich and flavourful Coorg cuisine has deep roots in the region’s history and culture. Predominantly an agricultural community, the people of Coorg used to be proficient cultivators practising paddy farming before they ventured into the more commercial crops like coffee and spices. This agrarian heritage is evident in their food habits with rice being a major component in their everyday meals.
Back in the day, the Kodavas were also known for their hunting skills. Being hunter-gatherers, they had quite a penchant for game meat, which became a key element in their cuisine alongside foraged wild produce. From wild boar to bamboo shoots and mushrooms, all found their way into the distinctive Coorg food. Today, the cuisine is a striking balance of these traditional practices and modern preferences, offering a trip down memory lanes with each tasty morsel.
Unique ingredients used in Coorg or Kodava cuisine
Distinct flavours and textures of Coorg cuisine result from the use of unique and locally sourced ingredients. Let’s delve into some of these that help to create this region’s special dishes:
- Rice: Coorg has a long-standing history of paddy cultivation, making rice a staple in many of its dishes, whether in the form of dumplings (kadambuttu), rotis (akki otti), or noodles (noolputtu).
- Wild Boar: A nod to the historic hunting practices of the Kodavas, wild boar features significantly in many Coorg dishes, most notably the popular non-vegetarian speciality, pandi curry.
- Bamboo Shoots: Foraged during monsoons, tender bamboo shoots are an essential part of Coorg dishes like Baimbale Curry, a tangy and spicy curry that perfectly conveys the region’s fondness for wild produce.
- Coconut: Predominantly grown locally, coconut is widely used in its many forms, including milk, ground paste, and oil, to enrich curries and other dishes.
- Spices: Grown abundantly on the hill slopes of Coorg, spices like cardamom, pepper, cloves, mustard, and ginger are used lavishly, providing distinctive flavour profiles to the regional cuisine.
Which 10 Coorg cuisines are a must-try for every Indian?
Coorg’s cuisine blends local produce with traditional cooking, offering everything from delicate rice dumplings to bold pork curry. Stay tuned as we check out the ten must-try dishes from this flavourful region!
1. Kadambuttu
Kadambuttu nicely layered on grean leaf
Enter the world of Coorg cuisine with the tasty delight known as Kadambuttu. These are small, steamed rice dumplings made by kneading rice flour, creating a thick, flexible dough shaped into balls. A small amount of butter or ghee adds a hint of richness to these simple yet captivating treats.
Once cooked to perfection, kadambuttu becomes a spectacle of white orbs with soft and fluffy exteriors, ready to melt in your mouth. While exceptionally delicious on their own, these dumplings transform into a divine delight when paired with spicy pandi curry or any vegetable curry. Do try these tiny wonders adorned with coconut chutney for an unforgettable start to your Coorg food expedition.
2. Pandi curry
A bowl of pandi curry set on the table
Imagine a curry: rich, dark, and teeming with flavour so intense that it makes you forget everything else; it’s the Pandi Curry! This signature Kodava cuisine understands the charm of spice combinations and the culinary alchemy that arises from it. It derives its inimitable flavour from black pepper and khachapuri, a locally sourced vinegar extract from a fruit called Garcinia gummi-gutta.
The vinegar lends the curry its tangy personality and dark tone while enhancing the spice’s richness. Often referred to as the pride of Coorg cuisine, this pork curry is a worthy centrepiece at any Kodava table. The experience gets even better when this curry accompanies local rice dumplings or rotis, driving home the authentic flair of Coorg.
3. Baimbale curry
Nicely plated bowl of baimble curry
The monsoons in Coorg are not just about the rhythmic pattern of rain on coffee plantations. It marks the coming of a treat awaited all year long: the Baimbale Curry. This seasonal delight is prepared from tender bamboo shoots that are peeled, cut, soaked in cold water, and then boiled until tender.
Further, a specially prepared spicy ground coconut paste is added, imparting an irresistible flavour to the curry. With a good measure of mustard seeds, chillies and garlic for tempering, the Baimbale Curry is all set to enchant you with its tangy-crunchy allure. Pair it with the classic Akki Otti for a soul-satisfying experience that evokes the true essence of monsoon in Coorg.
4. Koli curry
Ready to serve bowl of koli curry
Chock-full of heartwarming flavours, Koli Curry or Coorg-style chicken curry is a perfect embodiment of Kodava culinary aesthetics. Brimming with the combined potency of local spices like cinnamon, turmeric, ginger, coriander seeds and cloves, this delicacy quintessentially represents Coorg’s love for good food.
The luxuriously rich curry owes its distinctive taste to the meticulous balance of fiery spices, grounding it deeply in the tradition of the region. Traditionally paired with Noo Puttu (rice noodles) or Paputtu (steamed rice and coconut cakes), Koli Curry forms an inseparable part of any grand feast and is especially devoured during chill monsoon meals, warming up the hearts and homes of Coorg.
Check out the best foods to try in Karnataka.
5. Akki Ooti
Four akki otis placed on green leaf set on a white plate
Any Coorgi meal would be incomplete without the Akki Otti. It’s a flat round bread made from mashed leftover cooked rice and rice flour. Nutritious and filling, these flatbreads are rolled into thin circles, carefully cooked on both sides on a hot griddle, and puffed up on an open flame until speckled with toasted brown spots.
Crisp on the outside with a soft interior, these light and delicious Ottis are the ideal accompaniment to various curries. Served with spicy pork curry, vegetable curry, or Roasted Bitter Lime Chutney (kaipuli pajji), Akki Otti is a staple in breakfasts and special festive meals alike in Coorg households.
6. Noolputtu
Freshly made noolputtu served in white plate with chicken curry
Welcome to the Kodava version of noodles – Noolputtu! Finely crafted steamed rice noodles offer a surprising twist on traditional pasta. Their creation, involving a fine-grained broken-rice dough passed through a unique noodle press, results in delicate circular strings that are not only visually appealing but also tender and flavourful. Unlike its Malayali cousin, Idiyappam, these noodles are not steamed after being pressed.Paired with spicy Keema Curry (minced lamb curry) or chicken curry, Noolputtu is an explosion of enticing flavours. It makes for a hearty breakfast or dinner, revealing layers of depth in Coorg cuisine. Don’t miss out on pairing this Kodava cuisine dish with some Balath Neer (thin jaggery syrup with coconut paste) for that bite of heaven.
7. Paputtu
Paputtu cut into triangles and set in a place before serving
Soft, delightful, and rich in natural flavours, Paputtu is a must-have treat from Coorg’s culinary repertoire. These are flat steamed cakes crafted meticulously from broken rice, shredded coconut, and milk. The mixture is layered onto greased plates and steamed until perfectly cooked to form a delicate cake.
Paputtu showcases the Kodavas’ passionate love for their staple crop – Rice. These versatile cakes pair beautifully with various curries. Be it chicken curry, mutton curry, or a simple bean curry (kuru curry), they serve as a perfect medium for bold and spicy flavours. Add a dollop of locally sourced honey and ghee to a warm Paputtu for a sweet culinary cuisine of Coorg!
8. Kummu curry
Chennai style kummu curry poured in a white bowl
Come monsoons and the scenic landscapes of Coorg give a red carpet welcome to the glorious bounty of wild mushrooms that sprout locally as Kummu. Kummu Curry, or Wild Mushroom Curry, is a delightful Coorg cuisine that celebrates this local produce.
This dish is one to remember, prepared through a meticulous process involving cleaning, rinsing, boiling, and then turning it into a curry with spiced coconut paste, onions, and garlic. Each bite is brimming with the robust flavour of fresh mushrooms, added with the simmering spiciness of its gravy. Paired best with some steaming-hot Akki Otti, this dish is a monsoon staple in many Coorg homes.
9. Maange curry
Coorg s special maange mango curry
The arrival of the warm summer months in Coorg marks the advent of a special time, the time for Kaad Maange or wild mangoes – small yellow flavour bombs bursting with sweet yet sour pulp. These wild mangoes spur the creation of the stunning Maange Curry, an undeniably rich, dark curry subtly spiced and exploding with natural mango flavour.
An integral part of Coorg’s summer diet, Maange Curry or Mango curry complements a mound of steamed rice like nothing else, creating a plateful of tangy delight. The mingling of sweet wild mango with mild roasted cumin, fiery pepper, and jaggery creates an eclectic symphony of flavours that manage to impress both Coorg locals and visiting food enthusiasts alike.
10. Koovaleputtu
Nicely placed koovaleputtu on a silver serving tray
Perhaps nothing better represents the innovative culinary traditions of Coorg than Koovaleputtu. These steamed cakes incorporate regional, seasonal fruits such as jackfruits or bananas into their creation.
Prepared by creating a cardamom-based batter that combines fruit pulp, broken rice, and coconut shavings, the mixture is poured onto banana leaves and steamed to perfection. A bite of the warm koovaleputtu melts in the mouth with an explosion of tantalising flavours, best relished with a spoonful of ghee. While freshly steamed Koovaleputtu tastes amazing, the slightly toasted leftovers provide a different take on this traditional dish, making them a must-try item on your Coorg cuisine bucket list.
Final thoughts
Coorg’s food culture offers an experiential journey for anyone willing to traverse its culinary trails. The region’s unique flavour profile and impressive diversity, stemming from the utilitarian approach to its local agriculture and wild resources, exhibit a rich history and immense love for good food.
Each dish carries stories of traditional kitchens where the magic of Coorg’s distinctive cuisine comes alive. So next time you plan your visit to the scenic ‘Scotland of India’, be sure to appreciate the natural beauty and dive deep into the gastronomic experience the region offers.
Frequently asked questions
1. What are the main ingredients used in Coorg cuisine?
The principal ingredients used in Coorg cuisine include rice, which is used in myriad ways to create dumplings, rotis, noodles, and more. Wild boar, chicken, and crabs are popular protein sources, whereas coconut, spices like cardamom, pepper, cloves, mustard, ginger, bamboo shoots, and wild fruits also find significant use.
2. Where can I try authentic Coorg dishes?
You can taste authentic Coorg dishes in numerous local restaurants throughout the region. Additionally, most homestays in Coorg serve traditional dishes, providing a genuine experience of Coorg food. Some popular restaurants include Hotel Coorg Cuisine, Hotel Church Side, and Hotel Papera in Gonicoppal.
3. What is famous in Coorg to eat?
Coorg is particularly famous for dishes like Kadambuttu (Steamed Rice Dumplings), Pandi Curry (Coorg style Pork Curry), Baimbale Curry (Bamboo Shoot Curry), and many seasonal specialities. The distinctive use of locally available ingredients provides a unique flavour to these Coorg dishes.
4. What is the food of Kodavas?
Traditional Coorg or Kodava cuisine is mainly influenced by locally available produce and regional agriculture, with a primary focus on rice, spices, pork, and local vegetables. Their cuisine reflects a perfect blend of bold spices and subtle flavours, creating a delectable gastronomic experience.
