Kumbala (Pumpkin) Curry

Mukkatira Usha Medappausha

Mukkatira Usha Medappa learnt the art of cooking from her mother Manavattira Sharada Mandana. Pumpkin curry goes well with otti (rice roti). Ideally, Usha says the combination is good for breakfast, though not mandatory!

Kumbala (Pumpkin) Curry


1 Kg Kumbala (yellow pumpkin cut into 1” cubes)
Important to have tender pumpkin or if the skin is tough remove the skin.
4 Tbsp Ground coconut ,
2 Nos. Medium sized onions sliced ,
1 Tbsp Coriander Powder ,
½ Tsp Cumin Powder ,
1 Tsp Red Chili Powder ,
4 Tbsp Cooking Oil ,
4-5 Nos. Peeled Garlic-chopped ,
¼ Tsp Mustard Seeds ,
2 Nos. Red Dried Chilies ,
1 Sprig Curry leaf ,
1-2 Tsp Sugar/Jaggery (depending on sweetness of Pumpkin) ,
½ Tsp Lime juice ,
Salt to taste


Place oil in Kadai and heat.
Add the mustard seeds let it crackle and add the garlic, curry leaves and red chilies.
The sliced onions are added and fried till transparent.
To this add the ground coconut and the masala powder (coriander and cumin powders) and fry.
Add 2-3 cups water and let it simmer. Now add the pumpkin cubes and allow the pumpkin to cook in the gravy.
Add sugar, salt and chili powder to taste. Allow this to simmer for 2-5 minutes and add half teaspoon lime juice to the gravy.(Optional to add two slit green chilies)
Serve the curry with a dollop of ghee.
To enjoy this Kumbala Curry with Otti ensure the consistency of the gravy is thick.


Mullanda Shubha Vivekmullanda shuba recipe pix

Mullanda Shubha Vivek works for HP and she prefers to cook more of sweet dishes.



Milk: 1/2 liter
Condensed milk: 1/2 bowl
Cooked Rice: 1 cup
Grated coconut:1cup
Dry fruits (dry grapes, cashews , badam): half bowl
Sugar: 5 tea spoon
Badam powder: 2 tea spoon
Ghee: 2 tea spoon


Grind cooked rice and grated coconut with few cashews and keep the mixture aside.
Take cooking bowl, and boil the milk and then add the rice paste and stir it continuously for a while (for about 10 minutes).
Add condensed milk and sugar for taste. Cook it till it turns thick.
Mix badam powder. Stir it for a while. Place it in a plate and keep it in refrigerator.
Serve it chilled with fried dry fruits.

Koli Barthad


Chef Naren Thimmaiah has been the face of the iconic Karavalli restaurant of the Taj Gateway Hotel in Bangalore for over a decade. It was a matter of great pride for his mother when she saw her own favorite recipe of Koli Barthad (Coorg Fried Chicken) feature prominently in the menu of Karavalli.

He joined the Taj group of hotels after completing his graduation and subsequent course in hotel management.

Naren holds the distinction of participating in the World Gourmet Summit held at Singapore in the year 2005. The World Gourmet Summit is an internationally acclaimed gastronomic event where only ten chefs from all over the world are invited to present their expertise.

He is popular on TV shows, regular contributor to food and lifestyle magazines and serves on the examination panels of many hotel management institutes.

KOLI BARTHAD (Coorg Fried Chicken)Koli


Coriander Seeds 20 gm
Black Pepper Corn 10 gm
Jeera 5 gm
Mustard Seeds 5 gm
Cinnamon 5 gm
Cloves 5 gm
Chicken pieces 500 gm
Onion 150 gm
Garlic 25 gm
Kachampuli (Coorg vinegar) 15 ml
Red chilli powder 1 tea spoon
Salt To taste
Oil 75 ml


1. Broil garam masala ingredients till brown and powder it.

2. Marinate the chicken pieces with salt and 5 gms of Coorg garam masala and set aside for 30 minutes.

3. Heat oil in a pan and add the chopped garlic and onion and sauté till brown and add Coorg garam masala and red chilli powder.

4. Add the marinated chicken pieces and cook.

5. When it is three fourth done add Kachampuli (Coorg vinegar) and cook till done and dry. Check for seasoning and remove.

6. This tastes better when stored overnight.

Ginger Chutney (Inji Pajji)

Mullanda Sharada Uthaiahanu's mother

Mullanda Sharada Uthaiah is a home maker. Her hobbies are gardening and cooking.



1/2 inch piece ginger
6 green chillies
1/2 coconut grated
1/2 bunch coriander leaves
5 cloves of garlic
1 tsp salt
juice of 1 lemon
1 medium size onion


Grind all the ingredients to a fine paste, adding a little water if required. Quantity of salt and green chillies may be varied as per taste.

For Seasoning:

Heat oil for tempering in a pan. Add mustard seeds, curry leaves, two dry red chilies in oil till it is golden brown. Remove from heat and mix in ground masala. Serve with rice.

Adike Puttu


Pattamada Anuradha works with HCL Technologies as Senior Business Analyst. She loves cooking. She likes to prepare Adike Puttu during Puttari.



Rice – 2 cups

Water – 1.5 cups

Jaggery – 100 gms

Cardamom – 1 tsp

Ghee – 100 gms

Thill (yellu) – 3 tsps

Grated coconut for garnish

Method of preparation:

Roast rice until it turns light brown. Grind it to make flour. Prepare Jaggery juice in a different vessel and filter the juice. Take two cups of water in a vessel, boil the water. Add jaggery juice, cardamom, 2 tsps of ghee and 3 tsps of thill (yellu) and keep stirring.  After a while add the rice flour and stir well till it becomes a dough. Remove the vessel from the stove and start making balls the size of marbles or Adike (arecanut) with little of ghee smeared on your palm. Once done, steam the Adike Puttu in cooker/shekala. Remove the steamed Adike Puttu and fry it in ghee for 10 minutes. Garnish it with grated coconut.

Ambate Para – Goose-plum Pickle

Kayapanda Suma Thimmaiah

Kayapanda Suma Thimmaiah from Suntikoppa takes keen interest in her coffee estate activities and she is also an active member of a women’s self-help group and the Coorg Women Coffee Awareness Body.

Ambate Para – Goose-plum Pickle


Ambate 2 kgs ,

Salt ½ kg ,

Chilli powder ½ kg ,

Mustard powder 200 grams ,

Asafoetida ¼ tsp ,


Wash and wipe the Ambate with a clean cloth. Put them into a porcelain or glass jar and add salt. Add chilli and mustard powder to Ambate along with asafetida. Mix well.  Keep the jar airtight. Ambate pickle will get ready in a week.

Onnak Meen (Dried Salted Fish)

Bommanda Meena Mohanmeena-photo

Bommanda Meena Mohan is a culinary expert of repute living in Ammathi, Kodagu. Her dishes are in great demand at weddings and other social get-togethers.

Onnak Meen (Dried Salted Fish)


Dry fish – 1 kg
Onion – 1/4 kg (chopped into pieces)
Green chillies – 6 (slit lengthwise and de-seeded)
Curry leaves – 6
Chilli powder – 2 tsp
Turmeric – 1/4 tsp
Kaachambuli (Coorg vinegar)  2 – 3 tsp
Salt to taste
Oil – 2 tsp



Boil the fish with 5 cups of water after removing the bones.  Once the fish is cooked, drain the water and cut into small pieces. Mix salt, turmeric, chilli powder and Kaachambuli. Marinate for 10minutes.

Heat oil in a pan.  Fry the onions, green chillies, curry leaves till onions turn golden brown. Add the marinated fish and fry for 10 minutes in low flame. You can season it with coriander leaves.

Chekke kuru pajji (Jackfruit seed chutney)

Chettira lathachettira_latha

These two simple and delicious chutney recipes are courtesy the very  talented Chettira Latha of Madikeri. Besides cooking for her own family and friends, she takes catering orders on request from tourists in search of traditional, home cooked Coorg food.

Chekké kuru pajji (Jackfruit seed chutney)

•    1/4 kg boiled or roasted jackfruit seeds, peeled and lightly pounded

•    1 cup grated coconut

•    1 small onion

•    Green chillis to taste, preferably parangi malu (kanthari chilli or bird’s eye pepper)

Grind the above ingredients together. Add salt and a squeeze of chorangé (a local variety of citrus) or lemon juice to taste. Stir to mix and serve with akki otti.


Chekké kuru pajji 2

Proceed as above, but instead of the citrus juice, add a tsp of tamarind extract when grinding the mixture.


•    1 tsp mustard seed

•    2 dry red chillis, broken into large pieces

•    1 small onion, sliced

•    4 – 5 cloves of garlic, lightly crushed

•    4 – 5 curry leaves

•    3 tbsp oil

•    A pinch of turmeric

Heat the oil, sputter the mustard, then add the chilli and curry leaves, followed by the garlic and onions. When the onions and garlic start to brown, pour the hot seasoning over the ground mixture, adding a pinch of turmeric.


•   Latha says this is best if on the tangy side, so check the tartness of your tamarind and adjust the quantities.
•   The same ingredients can make a chekké kuru curry, by adding hot water for the desired consistency. Add the separately ground coconut at the last stage and simmer for a couple of minutes before serving.
•   Remember to keep the jackfruit seeds coarsely ground for the best result.