Coorg Cuisine Madikeri Guide: 10 Best Traditional Dishes to Savor
Mar 11 2025,
Coorg, or Kodagu, is a haven for food lovers, offering a perfect blend of rich flavors and aromatic spices. The region’s cuisine is deeply rooted in tradition, using locally sourced ingredients like black pepper, cardamom, and Kachampuli (a unique vinegar). Whether you're visiting for its scenic beauty or its food, exploring Coorg Cuisine Madikeri is an experience in itself. Here are 10 must-try dishes that define Kodava cuisine.
Pandi Curry (Coorg Pork Curry)
Pandi Curry is arguably the most famous dish of Coorg, cherished for its deep, smoky flavors and bold spices. This traditional pork curry is slow-cooked with an aromatic blend of black pepper, kachampuli (a unique Coorg vinegar), and local spices to create a rich, tangy, and spicy gravy. The tender, juicy pork absorbs the flavors perfectly, making it a favorite among both locals and visitors. Pandi Curry pairs exceptionally well with Kadambuttu (steamed rice dumplings), Nool Puttu, or Akki Otti. Its bold and earthy taste sets it apart from other pork dishes found across India.
Kadambuttu (Steamed Rice Dumplings)
Kadambuttu are soft, fluffy steamed rice dumplings that hold a special place in Coorgi meals. Made from broken rice and shaped into small round balls, these dumplings have a subtly chewy texture and a neutral taste, making them the perfect accompaniment to rich curries like Pandi Curry or Koli Curry (chicken curry). The dumplings are often served warm, soaking up the spicy gravies for a satisfying experience. Some Coorgi households enjoy Kadambuttu with a touch of ghee and jaggery for a comforting, mildly sweet variation. This dish highlights the region’s love for rice-based meals and its ability to balance flavors effortlessly.
Nool Puttu (Rice Noodles)
Nool Puttu, or string hoppers, is a delicate, soft rice noodle dish that is a staple breakfast in Coorg Cuisine Madikeri. The dish is prepared by steaming rice flour dough and pressing it through a special noodle maker to form thin, lacy noodles. These noodles have a light, airy texture that absorbs flavors beautifully. Traditionally, Nool Puttu is served with Pandi Curry, but it can also be enjoyed with Ellu Pajji (sesame chutney) or coconut-based gravies for a milder taste. Some locals even pair it with jaggery and coconut milk for a sweet twist. This dish showcases the simplicity and elegance of Coorg’s culinary traditions.
Koli Curry (Coorg Chicken Curry)
Koli Curry is a spicy and aromatic chicken curry that holds a special place in every Kodava household. The dish features a blend of freshly ground spices, coconut, and Coorg’s signature kachampuli vinegar, which gives it a distinct tangy flavor. Unlike regular chicken curries, Coorg-style Koli Curry is known for its deep, earthy taste and slow-cooked richness. It pairs beautifully with Akki Otti, Kadambuttu, or even steamed rice. The thick, flavorful gravy ensures that every bite is bursting with warmth and spice. This dish is a must-try for those looking to explore the depth of Coorg’s culinary heritage.
Akki Otti is a soft, gluten-free rice roti that is a staple in Coorg households. Made from cooked rice and rice flour, the dough is kneaded and rolled into thin rotis before being cooked on a tawa until slightly crisp. This roti is commonly paired with Pandi Curry, Koli Curry, or even simple chutneys like coconut chutney or ellu pajji. The slightly chewy texture of Akki Otti makes it an excellent choice for soaking up rich and spicy gravies. Some variations include the addition of grated coconut or fenugreek leaves, adding subtle layers of flavor. It’s a healthy and hearty dish that represents Coorg’s love for rice-based meals.
Thambuttu (Sweet Banana Dessert)
Thambuttu is a traditional Coorg dessert made from ripe bananas, roasted rice flour, jaggery, and a sprinkle of grated coconut. It is often prepared during festivals and special occasions. The dish has a unique, slightly grainy texture, and its natural sweetness makes it a delightful end to any meal. Coorgi households often enhance the dish with roasted sesame seeds, ghee, and cardamom for a richer flavor. Thambuttu is not just a dessert but a part of the region’s festive traditions, celebrating the natural ingredients available in the lush landscape of Coorg.
Baale Nurukku (Steamed Banana with Jaggery And Ghee)
Baale Nurukku is a simple yet nourishing dish made from ripe bananas that are steamed to bring out their natural sweetness. This dish is often enjoyed as a healthy breakfast or snack, paired with freshly grated coconut and a drizzle of honey or ghee. The soft, creamy texture of the banana makes it incredibly satisfying. While it may seem simple, Baale Nurukku is an essential part of Coorg’s diet, providing energy and nutrition in a natural, unprocessed form. Many locals enjoy it with a side of coffee for a wholesome start to the day.
Paputtu (Steamed Milk Rice Cake)
Paputtu is a soft, mildly sweet steamed rice cake made with a combination of coarsely ground rice, coconut, milk, and cardamom. It is one of the most beloved breakfast and festive dishes in Coorg Cuisine Madikeri. The unique texture of Paputtu comes from the addition of freshly grated coconut and milk, which keep it moist and fragrant. The dish is traditionally steamed in a flat pan and then cut into squares or slices before serving.
Baimbale Curry (Bamboo Shoot Curry)
Baimbale Curry is a unique and seasonal dish made from tender bamboo shoots, which are harvested during the monsoon. The shoots are carefully cleaned, soaked to remove bitterness, and then cooked with coconut, mustard seeds, and Coorgi spices to create a mildly tangy and aromatic curry. The dish is often paired with steamed rice or Akki Otti. It is a great vegetarian alternative for those looking to try something traditional yet different. Baimbale Curry showcases Coorg’s connection with nature and its ability to transform local produce into delicious meals.
Ellu Pajji (Sesame Chutney)
Ellu Pajji is a thick, nutty chutney made from roasted sesame seeds, tamarind, jaggery, and green chilies. This side dish has a balance of sweetness, tanginess, and spice, making it a perfect accompaniment to Nool Puttu or Akki Otti. The sesame seeds give it a slightly creamy texture, while the tamarind adds a hint of sourness. It is often served during traditional Coorg meals as a flavorful condiment that enhances the overall dining experience. This chutney is a testament to Coorg’s ability to turn simple ingredients into a bold and delicious dish.
Final Thoughts
If you want to experience these incredible dishes in an authentic setting, visit Mazra Retreat for a taste of Coorg’s finest cuisine. Have you tried any of these traditional dishes? Share your experience in the comments below!