Monsoon Unveils the Natural Splendor of Kakkad in Kodagu

The splendor of ‘Kakkad’ in the lap of the monsoon season is a natural festival celebrated in Kodagu

The hills and hills of Kodagu, covered in green and dripping with dew, are now bustling with the traditional ‘Kakkad’ month!

If it is called ‘Aati’ on the coast, it is ‘Kakkad’ in the Kodagu language. Amidst the continuous rains pouring down during these days of Ashada-Shravan, the cool breeze flowing from the valleys and the fatigue of agricultural work, the excitement of this month is palpable in every household of Kodagu. This is not just a month-long celebration; it is a testament to the age-old divine connection between Kodagu culture, health and nature.

The scent of the forest: Kanile and Terme Soppu

As the Kakkad month begins, the forests of Kodagu are adorned with fragrance. The taste of the newly sprouted bamboo shoots (bamboo shoots) brought from the forest path, soaked in clean water, and then made into a spicy sauce is unique.

In addition, the rare Terme Sopupa, which nature itself provides, gives the body instant vitality and immunity in the cold of the rainy season.

Patrode, crab soup, Maddu Payas

Patrode made in kesu leaves is a delicacy in every household in Kodagu. Crab soup gives the body the necessary warmth and drives away inertia.

The crowning glory of all these dishes is Kakkada 18 (August 3). The elders believe that the plant called Maddu Topupa Ati Sopupa, which grows in the forest on this special day, contains the properties of 18 types of medicinal herbs of nature. On that day, the whole family gets together to grind this green, squeeze its juice and prepare Maddu Payasa and Maddu Puttu and consume it. It is said that this gives the body the immunity it needs for the entire year.

A symbol of relaxation and harmony

In the old days, after finishing the hard agricultural work, the whole family would spend time together by eating Naati Koli Saro and traditional Kodagu cuisine to relax the body.

Kakkad Masa is not just about rain, it is a cultural festival of Kodagu that worships the health of the life force and nature as its god.

Amidst the fatigue of agricultural work, those moments when the whole family sits together and tastes Kanile Saro, Patrode, Adi Saro and Maddu Payasa are a testament to the vitality of Kodagu culture.

When Kakkad Masa comes to Kodagu, a connection develops between the plants and herbs of the hills and the people's kitchens. Amidst the drizzle of the Karkataka month, cool breezes and the sound of the flowing stream, a fusion of traditional cuisines begins in every household in Kodagu.

The Kakkada month of Kodagu is not just about counting the days; it is a celebration of enjoying the precious green wealth that nature has to offer, and Kakkada is deeply intertwined with the health, nature and culture of the people of Kodagu.

‘Kakkada month is not just a festival, it is a natural life preserver’. Behind every custom that our elders have observed during the Kakkada month, there is a deep scientific and health concern.

At this time when the body becomes sluggish due to incessant rains, the kanile, therme sopupa, patrode and the maddu sopupa consumed on Kakkada 18th provide the body with valuable immunity. G.K. Suresh of Virajpet says that it is a good thing that our younger generation is preserving this traditional food culture despite the modern lifestyle.

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