**Exploring the Rich Flavors of Kodava Cuisine: An Interview with Chef Priya Aiyappa**
Chances are that many are not very acquainted with Kodava cuisine or may have misconceptions about its offerings. Originating in the Coorg region of Karnataka, this unique cuisine may not have as vast a spread as some others, but it surely has enough to entice food lovers.
Recently, The Westin Pune Koregaon Park celebrated a 10-day Kodava Food festival at *The Market*. The event was curated by Chef Priya Aiyappa, a proud native of Coorg. In an exclusive interview with *The Free Press Journal*, Chef Priya shares insights about Kodava cuisine, its distinct offerings, and much more. Here are excerpts from the interview:
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### What is Kodava Food All About?
Pandi Curry is the signature dish that many people associate with the Kodavas, along with alcohol. What makes Pandi Curry unique is the special vinegar used called *Kachampuli*.
Beyond Pandi Curry, there are many other traditional Kodava dishes. Contrary to popular belief, Kodavas do serve vegetarian dishes. Traditionally, Kodava people eat what they grow—such as jackfruit in season and bamboo shoots during the monsoons.
“We have all kinds of vegetables which have been grown here forever,” Chef Priya explains. “But unlike the North, we don’t have many varieties of vegetables. We don’t fry or use too many masalas. Our food is very simple. Even if you eat jackfruit fry, we try to retain its texture.”
While Kodavas aren’t big fish eaters, they enjoy sardines and mackerel. “We love our meat,” she adds. Historically, as hunters and farmers, they consumed wild boar. Chef Priya addresses a common misconception: “People say if you eat pork, it’s wrong. It’s the processed meat that’s wrong. Pork cooks more effectively in its own fat than in any oil. I’ve read that pork meat is better than any other red meat.”
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### The Vegetarian Aspect of Kodava Cuisine
Kodavas have traditionally sustained themselves as agriculturists and tribes, eating what was healthy for each season.
“In Coorg, even today, you’ll find families growing vegetables,” Chef Priya shares. “During monsoons, you get pumpkin leaves and stems. The stem especially is crunchy and watery – so yummy! We use no masala; it’s just lightly sautéed.”
Bamboo shoots are considered a delicacy, though their availability is now affected by elephant activity. “For us, bamboo shoot is like a gold mine. When we get a little, we’ll definitely eat it.”
Additionally, Kodavas are big mushroom eaters, enjoying two to three varieties that flourish during the rains and are “just out of this world.”
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### Special Ingredients in Kodava Cuisine
Freshness is key to Kodava cooking. Many curries prominently feature coriander, mint, a bit of coconut, and spices like pepper and cinnamon.
The most outstanding ingredient, however, is *Kachampuli* — a unique vinegar used exclusively in non-vegetarian dishes.
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### Unique Cooking Methods and Techniques
Chef Priya reveals, “I never serve pork the same day I cook it. I marinate it overnight so it absorbs all the flavors.”
Pork is cooked in its own oil with freshly ground spices. *Kachampuli* acts as a preservative, allowing dishes to stay fresh even without refrigeration — a traditional practice during monsoons.
Pepper plays a vital role in many Kodava dishes. You’ll find specialties like Chicken Pepper Fry, Mutton Pepper Fry, and Pepper Rasam, especially favored during monsoons.
Kodava cuisine is also specific about food combinations. For example, String Hoppers (*Nuputu* or String Hoppers) are eaten only with Chicken Curry, not with Fish or Mutton Curry. Similarly:
– *Kadambuttu* (rice balls) are paired with Pandi Curry.
– *Paputtu* (rice cake) goes with Mutton Curry.
– *Akki Rotti* complements Pandi Curry.
Rice is a staple and is consumed in various forms. Vegetarian dishes also follow pairing principles; for instance, bamboo shoot curry is eaten with a specific accompaniment.
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### Has Kodava Cuisine Changed Over the Years?
Chef Priya believes the cuisine has remained largely unaltered compared to others. “Pandi Curry, for example, has stayed the same because no one wants to change it and risk losing its authenticity.”
While some variations — like adding Pandi Curry to pavs — exist, the core recipes remain intact. Bamboo shoot recipes have also remained traditional.
She cautions, “If we keep changing our traditional foods, we might lose the original recipes.”
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### Nutritional Value of Kodava Food
Kodava cooking prioritizes retaining the nutritional value of food. “My mother-in-law would always steam vegetables first and then lightly sauté them to keep the nutrients intact.”
Regarding meat, Chef Priya says, “I won’t say pork is bad for health because we use Kachampuli, which acts as a cholesterol cutter and even helps in weight loss.”
Traditional meals are balanced and digestible. “You eat five Akki Rottis for breakfast, but by lunch, you’ll be hungry because it digests well. So, if we eat what was traditionally cooked, we are in a much better place health-wise.”
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### Growing Popularity of Kodava Cuisine
Kodava cuisine’s popularity is on the rise, especially with Coorg emerging as a key tourist destination over the last 15-18 years.
“Many home chefs like me are promoting the cuisine outside Coorg,” says Chef Priya. “People might have certain perceptions about Kodava food, but our cuisine is simple and wholesome.”
She adds, “People will eventually crave home-cooked meals. When someone gives you truly home-cooked food, you will come back for more.”
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**Signature Dishes to Try:**
– Pandi Curry
– Kadambuttu (rice balls)
– Akki Rotti (rice roti)
– Bamboo Shoot Curry
– Chicken Pepper Fry
– Jackfruit Fry and Fritters
Kodava cuisine offers a beautiful blend of simplicity, freshness, and unique flavors rooted deeply in the culture and traditions of Coorg. Whether you are a meat lover or prefer vegetarian dishes, Kodava food has something special to offer.
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*By [Your Name]*
*Published in The Free Press Journal*
https://www.freepressjournal.in/weekend/people-think-kodavas-cant-serve-vegetarian-dishes-we-do-says-chef-priya-aiyappa