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Home You are here:: Home Page Kodava Cuisine
Kodava Cuisine
Boiled rice (Koolu) and rice gruel(kanjee) formed the staple food of the Kodavas. The coconut, jackfruit, plantain, mango and other fruits and vegetables were widely used. Ghee was used in well-to-do families and on festive occasions. Rice in the form of 'Kanji' or 'Koolu' was served at meals along with curries and other additional dishes. Non-vegetarian food was not objectionable and alcoholic drinks as a rule weren't prohibited. Pork, chicken and river fish were commonly consumed as also were game meat occasionally but beef was prohibited, as killing of the cow was resented and the Kodavas had a pious attitude towards cows like other Hindus. The wealthy owned large herds of milch cattle. Sweet dishes like akki payasa were prepared during festive occasions. Other special dishes included Otti(rice roti), Paaputtu (similar to idli), Noolputtu (rice noodles), Thambuttu(a sweet), etc.

 

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