Handmade Coorgi Pantry and Specialties
A taste of our family estates, rooted in Kodava tradition. Explore our collection of small-batch pantry staples, slow-cooked preserves, and ingredients harvested straight from the banks of the Kaveri.
This is our 'Basket of Bounty', a collection of everything that grows on our estate in Coorg. It includes our handmade preserves, estate honey, cold-pressed coconut oil, and spices, all customizable to what you love.
A festive Karthakaad ham leg, marinated and slow-cooked with citrus, honey, and peppers sourced directly from our estate. This is a special dish I prepare, perfect for celebrations.
This is the land that nourishes us. The video shows the stream at our Karthakaad estate, a place that is central to our family and the source of the fresh ingredients I use.
A bottle of my wonderfully fragrant, cold-pressed coconut oil. The coconuts are grown without any chemicals on our Uttam Sagar Estate, making the oil pure and full of natural flavor.
Here you can see our Mudaré Kanni, a traditional Kodava horsegram sauce, being slow-cooked for two days over an open fire. This traditional method gives it a unique silky, smoky flavor.
This video shows the journey of our small-batch estate honey, from the beehives on our estate to the final golden jar. It’s pure, multi-floral honey with a hint of coffee blossom.
A simple, elegant serving of my roasted oyster mushroom paté on a cream cracker. It has a mellow, nutty, and creamy flavor that comes from using fresh, locally sourced mushrooms.
I was so honored to be featured as an expert on the panel for the Godrej Food Trends Report. It's a wonderful recognition of my commitment to culinary identity and traditional Coorgi food.
About Featured
We do not mass produce because flavour requires patience. When you buy our pickles or preserves, you are getting food that was slow-cooked in our own kitchen, using ingredients like wild-harvested honey and bird's eye chillies from our Coorg estate. We make everything in small batches, meaning what you taste is exactly what we serve at our own family table.
The Kodava Soul in Every Jar
Our kitchen is an extension of our life at the Uttam Sagar and Karthakaad estates in Coorg. Everything we share—from the pungent, dark Kachampuli vinegar essential for Pandi curry to our smoky horsegram sauces—is made using recipes passed down through generations.
Why Our Process Matters
- Small Batch Cooking: We don't use industrial equipment. Our preserves are hand-cut and simmered until they reach the right depth of flavour. This means sometimes stock runs out, but you never get a generic product.
- Estate-Grown Ingredients: From the coconuts we press for our oil to the herbs we dry, we control the source. No chemicals, no shortcuts.
- Preserving Tradition: Ingredients like Baimbalé (bamboo shoots) are seasonal, and our pickles are a way to capture the monsoon vibe of Coorg to enjoy throughout the year.
Whether you are looking for the smoky depth of our Mudaré Kanni or the clean, fragrant notes of our cold-pressed coconut oil, you are getting a direct link to our home. We keep the preparation traditional, honest, and as close to the land as possible.
Explore our kitchen staples
Find the specific ingredient or hamper you need for your next meal.
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