Kelettira Ankita Poovaiah is an IT professional working in Bangalore. Her hobbies include baking and cooking, especially non-vegetarian Kodava cuisine. Ankita is proud to have inherited these interests from her grandmother Balliamanda Kammavva. She shares two recipes – a mango pachadi, and a coffee pudding.

Mango Pachadi


1 fully ripe mango

½ coconut

½ tsp mustard

5 cloves garlic

½ inch ginger

5 green chillis

1 tomato

1 onion

1 strand curry leaves

3 strands coriander leaves

3 tablespoons curd

For tempering:


1 tbsp oil

1/2 tsp mustard


Grind coconut and mustard to a coarse paste.

Then add green chilli, onion, tomato, garlic, ginger, curry leaves, and coriander leaves. Grind this mixture for a minute

Add ripe mango pieces and grind for 7-8 seconds

For tempering , heat the oil in a pan, add mustard seeds and curry leaves and fry for one to two minutes.

Turn off the flame, then add the above ground mixture.

Add curd and garnish with ripe mango pieces.






1 cup milk

3 eggs

1 tsp coffee powder

5 tsp sugar

1 tsp butter


For caramel:

3 tbsp sugar

1 tbsp water

Method :

Heat milk and sugar in a saucepan. Bring it to a boil, then add the coffee powder.

Beat the eggs.

Mix the milk mixture (after it is cool) and eggs, and whisk for a while.

For caramel, heat a pan, add sugar and stir till golden in colour. Add water and stir.

To set the pudding, grease a bowl with butter and add the caramel. Pour in the milk and egg mixture.

Cover with foil and steam for 15 -20 minutes.

With a knife, release the sides of the pudding and remove to a pudding plate. Garnish with coffee powder if required. Keep it in the fridge for 30 minutes  before serving.




Summer holidays or lockdown, Cheranda Nali Appayya shares a simple and delicious way to keep children busy! They will definitely love to make and eat this pudding.

Coconut and Almond Pudding


 2 cups thick coconut milk

1 tin condensed milk

1 tbsp gelatin

A few almonds

A bar of chocolate


Mix the gelatin in ¼ cup of water and melt it over gentle heat until dissolved.

Combine all the ingredients and blend in a mixie.

Pour it into a dish and refrigerate for 6 hours, or until set.

Roast the almonds on low heat.

Melt the chocolate in a double boiler. Dip the almonds in the melted chocolate and cool.

Arrange the chocolate coated almonds over the coconut pudding.





Namitha Achandira, who grew up in Muscat and lives in the United States, is rooted in Kodagu culture. Daughter of Dr Uday Achandira, Namitha has a Master of Fine Arts degree and works for an art and design institute. She is already popular in social media for her cookery and dance videos.

She has fond memories of her childhood vacations in India, and time spent with her grandmother, Kaiblira Muthamma. Spending time alongside her in the kitchen was a way to bond and learn more about Kodava cuisine and culture. Namitha shares a recipe for an all time favourite sweet, chiroti.




For dough:

1 cup all-purpose flour

2 tbsps clarified butter or ghee

A pinch of salt


For layering:


2-3 tbsps cornflour/ rice flour

For dusting:

Powdered sugar

Ground cardamom


Oil for deep frying


Combine the ingredients to make the dough. Let it rest for 15-20 minutes.
Divide the dough into 5 balls of equal sizes and roll each one out into even sized discs.

Whisk the butter and flour until you achieve a creamy spread. Keep it aside.

Layer the rolled dough, using a generous smearing of the creamed butter and flour mixture between. You can also do this with 3 layers. More layers will lead to flakier and crispier chirotis.

Once the layers are all stacked, roll it up into a tight log . Slice into even sized portions and place in the refrigerator for 20 minutes to allow the butter to harden.

Next, take each portion and flatten it out. Be gentle with it so that the layers are all intact. Fry in hot oil, drain and dust with powdered sugar and cardamom.

Crispy, flaky, and yummy chirotis will taste great with badam milk as well!


Cheranda Nali Appayya shares this unusual hot and sweet chutney recipe.

 Apple Chutney with Capsicum and Tomato


  • Ingredients:
  • 1 apple
  • ½ capsicum
  • 3 big ripe tomatoes
  • 4 green chilies
  • 1 head garlic
  • 1 big onion
  • A few curry leaves
  • 1 block of white jaggery (100gms)
  • Salt to taste
  • ½ teaspoon of red chilli powder
  • ¾ cup tomato sauce
  • ¼ tsp jeera
  • ¼ cup white vinegar
  • ½ cup of refined oil


Cut the apple, capsicum and 2 tomatoes into cubes and set aside.

Chop the onion, garlic, green chilies into small pieces.

Boil the remaining tomato in ¼ cup of water. Strain the cooked tomato  and reserve the purée.

Heat the oil in a saucepan, then add jeera and curry leaves.

Add tomato purée, apple, onion, garlic, green chilies, jaggery, salt, vinegar,    capsicum, tomato sauce and red chilli powder.

Cook on a slow fire for 10 minutes. Turn off the heat and allow to cool before bottling the chutney.



Cheranda Nali Appayya says her love of cooking and sharing of recipes was inculcated in her by her paternal grandmother, Cheppudira Kaveramma Muthanna.

Nali shares her recipe for a hot favourite in Kodagu, Kaima Unde Barthad.

Dry Fried Meatballs



  • 1 kg minced meat
  • 2 onions
  • 2-3 cloves garlic
  • 1” piece ginger
  • 6 green chillies
  • A small bunch of coriander leaves
  • ½ tsp pepper
  • Juice of 1 small lime 
  • 1/4 teaspoon turmeric
  • Salt to taste
  • 2 cloves
  • 1” piece of cinnamon
  • 3 tbsp ghee



Wash the meat carefully.

Grind ginger and garlic.

Chop onions, coriander leaves and green chillies finely.

 Put the minced meat in a mixie and give it one pulse. Do not grind it too much.

 To the meat, add the fresh lime juice, turmeric, pepper, and salt to taste.

 Add the chopped ingredients and mix together thoroughly.

 Make even sized balls of the mixture and arrange them in a wide pan.

 Put in the cinnamon and cloves, then pour the ghee over the meatballs.

 Cover and cook it on low heat, without adding water.

 Stir the meatballs occasionally.

 When cooked through, uncover and fry meatballs to a golden brown.

 Remove the cloves and cinnamon before serving.




Kodandera Mamatha Subbaiah is a journalist from Kodagu. She says no matter where you are in this world, the common experience that brings everyone together is delicious food. 

Mamatha shares a recipe for a spicy fish pickle, made with one of Kodagu’s seasonal delicacies, the tiny paddy field fish known as koilé meen.



  • Koilé meen 1 kg
  • Ginger and garlic paste 250 grams of each
  • Cinnamon 5 sticks 
  • Cloves 7
  • Cardamom 6 pods 
  • Methi seeds 1 tsp
  • Mustard 1 tbsp
  • Salt 4 tbsp
  • Kashmiri red chilli powder 4 tbsp
  • Turmeric powder 1tsp 
  • Curry leaves 10
  • Pickle masala powder 2 tbsp 
  • Pepper powder 2 tbsp 
  • Vinegar 5 tbsp 
  • Oil for frying



In a wide pan, dry roast the cinnamon, cloves, cardamom, methi seeds, and mustard. Cool and make a fine powder.

Clean and dry koilé meen, then deep fry.

Take out the fish, and to the same oil add the curry leaves, dry roasted spices, chilli powder, pepper, turmeric, pickle masala and salt.

Stir to mix, turn off the stove and add vinegar.

Finally add the fried fish  and mix gently.

Mamatha’s notes: Salt and vinegar is a matter of taste. You can increase or decrease the quantities according to your preference. 

Badeker’s pickle masala enhances the taste of this pickle.




Keethianda Shaleen Subbaiah is a fashion designer and owner of Panache, The Boutique. She is a textile enthusiast who likes hiking, travelling, exploring design, art, and different cultures.

Shaleen shares a spicy Chilli Chicken recipe.

Chilli Chicken


  • 1/2 kg chicken
  • 1 tsp turmeric powder
  • 1 1/2 tsp salt
  • 2 tsp ginger- garlic paste
  • 2 tsp fruit vinegar
  • 2 tbsp cooking oil
  • 20 green chillis*
  • Handful curry leaves
  • 10 cloves of garlic
  • 2 tbsp cornflour
  • 2 tsp soya sauce
  • 1 lime/lemon


Wash the chicken and marinate with salt, turmeric powder and ginger- garlic paste, and keep it aside for half an hour.

Take around 10 green chillies ( *more can be added according to the spice level of ones preference) and grind it into a thick paste along with the vinegar.

 Slit around 8 green chillies and keep it aside.

 Mix the cornflour with 11/2 cups of water and keep it aside.

Heat the oil in a pan. Add curry leaves and garlic cloves, then the marinated chicken.

 Add the chilli paste and slit chillies into the chicken.

 Sauté the chicken for a few minutes with the chilli paste.

 Add 2 cups of hot water and the cornflour mixture to the chicken.

Add 2 spoons of soya sauce and let the chicken cook with all these ingredients until it is soft.

 Once it’s cooked, add a spoon of fresh lemon juice.

This Chilli Chicken is a semi gravy dish which can be served with votti, chapatis and also hot rice.




Kokkalemada Manjula Devaiah, a regional compliance manager (India and Sub–Saharan Africa) with a US -based multinational company has come a long way from her rural roots in Balele, Kodagu. Hard work, grit and determination have driven her pursuit of a legal education and a corporate career, but her heart remains in Kodagu.

Mother of a young daughter, Hemanthy, Manjula reminisces about her childhood as she fondly recalls her parents’ kitchen garden:”They grew beans, radish, brinjal, chillis, cucumber, ash gourd, pumpkins and more, near the cattle shed behind our home.”

Keen to grow paddy in Kodagu, Manjula feels traditional methods of cultivation that are manual labour intensive should not be seen as a deterrent. Instead, embracing available technological innovations should be the way forward to once again cultivating paddy, a traditional crop in Kodagu.

Manjula shares her recipe for Kumbala Payasa, a delicious dessert made from pumpkin and sweetened condensed milk.

Kumbala Payasa


2 cups grated pumpkin

4-5 tsp ghee

½ ltr milk

½ cup grated copra (dried coconut)

½ cup sugar, or to taste

A few cashews, raisins, and almonds (reserve some for garnishing)

Method of Preparation:

Boil the milk until it has condensed to half the original volume and set aside.

Heat ghee in a deep pan, then add the grated pumpkin and fry on a low flame for 12-15 minutes, or until tender. 

Add the grated coconut, followed by the nuts and raisins and fry till golden brown.

Now you may remove the pan from the stove, mix in the condensed milk, and garnish with the remaining nuts. 

Your kumbalapayasa is ready!

Enjoy this delicious dessert warm, or chilled in the refrigerator.




Rachel Bheemaiah is a yoga instructor by profession and at present teaches power yoga at Akshar Yoga Institute at HSR Layout in Bangalore. Married to BiddandaBheemaiah, and the mother of twin toddler boys, Rachel has strong roots in Coorg. She shares a recipe for a nourishing mutton stew made Kodava style.

Says Rachel: “I often prepare this recipe at home for my dear family members who gorge on the chunks of mutton and sip its luscious gravy! It’s easy to prepare, and is perfect served for lunch or dinner.”

 Yerchi Stew (Mutton Stew)


 ½ kg mutton cut into medium – sized pieces (with bones)

¼ tsp turmeric powder

½ tspchilli powder

Juice of ½ lime

1tbsp ghee

½ cup sliced onion

5 green chilis, slit

½ tsp ginger, sliced thin

6 cloves of garlic, crushed

½ tsp crushed pepper

3 1”pieces cinnamon

6 cloves

2 green cardamom

2 sprigs curry leaves

3 potatoes, boiled and cut into cubes

½ cup thick coconut milk

2 cups thin coconut milk

1 tbsp maida (refined flour)

Salt to taste


Marinate the meat with a little salt, turmeric and chilli powder for 2 to 3hours.

Pressure cook the meat for 20 minutes on medium fire.

In a deep pan or kadai, pour the thin coconut milk, all the spices, onion, ginger, garlic, green chillis, curry leaves, and lastly, the meat. Cook on low heat until mutton is tender.

Make a thin paste of the maida with a little water or coconut milk.

When the meat is cooked, add the maida paste to the kadai and cook till gravy is thick.

 Add cooked potatoes and the ghee.Simmer.

 Finally, add the thick coconut milk and remove from the fire.

Add lime juice.

Serve hot along with paputtu or noolputtu.





The featured recipe this month comes from Kodandera Panchami Praveen (in picture), an entrepreneur based in Gonikoppal who specializes in catering desserts and baked goods.

Panchami shares a recipe for a classic Kodava dish, prepared from dried pork. Says Panchami, “Traditionally, for this dish, the pork (wild boar) was sun-dried for two days, then brought to a boil in salt water, drained and pounded with a stone before being shredded and seasoned with masala. I have dried the pork using the oven grill – a modern take on a method which has come to us from our ancestors! Here is my recipe for Vanakerrchi Pulikootnad.”

Vanakerrchi Pulikootnad

(Hot and sour shredded dried pork)


  • Fatless pork – 1kg, chopped into 1” pieces
  • Chilli powder -2 tbsp
  • Salt to taste
  • Turmeric powder -1tsp
  • Onions- 3 large, sliced
  • Green chillies-2-3
  • Bird eye chillis – a few
  • Curry leaves- 10-12
  • Kachampuli -1tbsp
  • Water -1/2 cup
  • Juice of two limes
  • Oil-2-3tbsp


Marinate pork pieces with kachampuli, and half the chilli powder, turmeric, and salt. Set aside for ten minutes.

Place the meat pieces on the grill rack and grill for 80 mins @250C.

Remove from the grill rack, cool, then grind coarsely. Do not over-grind. The meat should remain thread-like.

Next, heat a pan, add oil, then onions and sauté till soft. Add green chillies and bird eye chilli and sauté for a minute.

Add add curry leaves, and the remaining red chilli powder, turmeric, and salt.

Stir to mix, then add the shredded pork, mix well, then add lime juice and water.

Cook till it is dry.

Check the seasoning, garnish with coriander leaves, and relish with akki otti (rice roti).