Kodagu’s rich oral tradition was used to hand down the history, culture and social practices of the people. From the book The Vanishing Kodavas (Eminence Designs, Rs 7,500). Text by Kaveri Ponnapa. Four dudipatkaras (bards) sing the history of the clans
A new book chronicles the cultural history of an enigmatic hill people.
The Kodavas, an agricultural and martial hill community known for their oral cultural traditions, are thought to have migrated to and established themselves in the Western Ghats region of Kodagu.
Despite numerous theories about their origins, none have been conclusively proven.
Organised into patrilineal descent groups, they engaged in agriculture and warfare. They were governed by local chieftains who pledged allegiance to various larger kingdoms during their early history.
Later, a dynasty of Lingayat kings, supported by a council of chieftains, assumed control. In her book “The Vanishing Kodavas”, Kaveri Ponnapa chronicles her observations on field excursions throughout Kodagu, meticulously recording village festivals across several cycles, actively engaging in and observing ancestor propitiations, as well as documenting the significant life events within the community.
The Coorg valley is also referred to as the Scotland of India for it’s ethereal beautyIn the area of Coorg (Kodagu), terracotta tradition may be traced from the Megalithic period. A few terracotta figurines are known from the dolmen site of Moribetta (Cole 1868 and 1869)The person performing ‘bhuta kola’, a traditional dance wears special makeup, jewellery and costumes. He dances to very unique tunes of musicIn the olden days, a simple white length of cloth, tied around the head was worn as a headdress, or mande tuni as referred to in the Coorg dialect. On ceremonial occasions, this was replaced by a cream and gold mande tuniPariyakali harks back to the days when war was a constant reality in Kodava life and men were expected to display their fitness and prowess on many social occasionsAlong with the Saree, Coorgee women wear a piece of cloth on their head similar to the saree known as ‘the vastra’, and they adorn themselves with gold beaded jewellery to add to the beautiful attireThe ‘Kodava costume’ for men is called ‘Kupya’ which is a collar less half sleeve knee length jacket secured at waist with a maroon sash with gold embroidery called as ‘Chela’ and a knife is tucked into the ‘Chela’ that is referred to as ‘a peechekatti’ which represents their culturePuthari, Kodagu’s annual harvest celebration, is the most important festival across Kodagu, a landmark in the agricultural and social calendar
source: http://www.outlooktraveller.com / Outlook Traveller / Home> India / by OT Staff / January 20th, 2024
With Indian cuisine in focus both globally and locally, there has never been a better time to chronicle Indian culinary culture in all its diversity. Rushina Munshaw Ghildiyal, herself the custodian of Uttarakhandi food, showcases 16 other women who are each committed to keeping their own culinary heritage alive. These are some of India’s most passionate culinary custodians, who are driving conversations around and exploration of regional, micro regional and community cuisines through media, books, TV, home delivery menus from their own home kitchens, and pop-ups at restaurants.
Kaveri Ponnapa
Kodava Food Kaveri Ponnapa is a Bengaluru-based independent writer on gastronomy and heritage, who is thought of as synonymous with Kodava culture and cuisine.
Avare Curry
Why We Think Kaveri Is A Culinary Custodian While researching her first book The Vanishing Kodavas, Kaveri spent a significant amount of time in the villages of Kodagu (Coorg), connected with the local people, and got a first-hand experience of their lifestyle, which is still connected with the land. The Vanishing Kodavas is acclaimed as a cultural study of the Kodava people based on 15 years of fieldwork documenting their history, customs, worship and cultural practices. Kaveri’s writings on these subjects have been published in leading national and global publications. Her website The Vanishing Kodavas, blog The Coorg Table and its Facebook page continue to be unique rich resources for information and authentic recipes and are followed by audiences from across India and the globe including the Kodava diaspora, as well as people fascinated by the unique cuisine of this small community. Her current project, based on her observations of how a cuisine is born out of a particular landscape, culture and history, is a book documenting the culinary culture of the Kodava community from an anthropological and cultural perspective, enriched with information on local ingredients, practices and recipes including many that are no longer eaten or being forgotten. Kaveri has curated successful Kodava food festivals with ITC Windsor, been consultant to the Leela Palace and Taj MG Road Bengaluru on Kodava cuisine, and continues to train chefs and speak about the cuisine at hospitality institutions such as The Oberoi Centre for Learning and Development, Delhi.
Bale Nuruk
What We’ve Learned About Kodava Cuisine Through Kaveri – Kachampuli is a souring and thickening agent indispensable to Kodava cuisine. Every kitchen will have a bottle or three of this dark, tart vinegar – made for centuries from the ripe fruits of the Garcinia gummi gutta tree, indigenous to Kodagu – stored away. It is a signature flavour in all the classic Coorg dishes.
– Rice is central to Coorg cuisine and used in many forms. Tari is washed, dried and hand-pounded rice that breaks down roughly into three to four bits and is used to make all the Coorg puttus. Akki podi is finely-powdered rice, used to make rice rotis and batters for some fried sweets. –
Kartha masala, or black masala, is a signature spice blend made of slowly dry roasted, ground spices that lends a characteristic flavour to many classic recipes. The basic ingredients of cumin, mustard seeds, black peppercorns and fenugreek seeds are roasted slowly to a coffee-brown colour, powdered and used in curries. A few other spices might be used too, depending on the recipe.
