Kodagu or Coorg as it is popularly known, was derived from the words ‘Kod’ means ‘Give’ and ‘Avva’ means ‘mother’, referring to Mother River Cauvery, one of the seven sacred rivers of India. She graciously falls and flows among lush mountains and valleys. This cascading wonderland will surely mesmerize you. Every time I cook a traditional Coorgi meal, my thoughts wander off to these fertile landscape of lush green paddy fields and wild ferns. Rice, as in most of South India is an intergral part of every Coorgi meal.With the harvest season on right now, it is only apt that I begin with a recipe that includes just that.
The Coorg repertoire of puttus both savoury and sweet never fail to amaze me. One such signature dish is Kadambuttu. Kadambuttus are firm rice balls that are traditionally cooked in a steamer called as ‘Sekala’. An absolute family favourite; it tastes best with classic pandi…
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