Kodagu
The Coorg Pantry
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Three makers. One table.
The three things a Coorg kitchen actually reaches for: a dark roast masala, a black vinegar, and a fierce small chilli. This set is 100 g of Akkavva's chicken masala, 100 ml of Subbi's kachampuli, and 50 g of Poovamma's bird-eye chilli, packed in a kraft box with a card for each maker. It is how we would start a pantry for someone who has never cooked Kodagu food, and how we would restock one that has.
₹980
Packed to order. Includes three maker cards.
Maker
Akkavva of Chettalli
Kartha masala — Coorg chicken masala
In the tin
- Coorg chicken masala 100 g
- Kachampuli 100 ml
- Bird-eye chilli powder 50 g
At the table
- First Coorg kitchen
- Gifting
- The restaurant table
How we use it
- Cook the Koli Barthad recipe from our kitchen notes.
- Keep kachampuli for the last minute.
- Use the chilli as you would a finishing pepper — late, and with respect.
Also from the stone
Akkavva of Chettalli
Coorg Chicken Masala
Kartha masala — coriander, pepper and the quiet spices of a Coorg kitchen, roasted dark and ground a little coarse so it clings to chicken.
From ₹320
Subbi of Kutta
Kachampuli
Monsoon fruit, boiled down by Subbi of Kutta until it turns near-black. A teaspoon is a whole dish.
From ₹420
Poovamma of Madikeri
Bird-Eye Chilli Powder
Tiny Kodagu chillies, dried and pounded bright. High, clean heat — the jar by the stove.
From ₹280