Unseen TRIBAL FOOD in India! Cooking & Eating with Isolated MOUNTAIN TRIBE | Pandikuzhi, India

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On my fifth day in Kerala, India, I did something really special that I will never forget. I had the rare opportunity to head into the mountains in Thekkady, meet a local tribe that lives in the mountain forests there, and cook and eat an amazing tribal meal with them! Come along with me as I cook and eat authentic tribal food with an isolated mountain tribe in Pandikuzhi, India!

My afternoon started in the mountains of Thekkady, Kerala, India, overlooking the plains of the neighboring state of Tamil Nadu. I couldn’t wait to cook and eat with the Mannan tribe! I had never done anything like this before!

We had to climb up to the tribe through a rugged and rocky environment. We met up with them. They already had a fire going and lots of pots and pans ready. They started by peeling shallots. They also had chilies, tomatoes, big onions, and fish from Thekkady Lake ready to be cooked, as well as chicken and two tapioca preparations.

They were also cooking some spinach. I watched as they washed, spiced and prepared the fish, chicken, and vegetables. They cooked the fish right on the burning fire in the ground. I learned that the tribespeople were speaking a dialect that is a mix of Malayalam, Kannada, and Tamil.

Then, they added a mix of tomato, ginger, garlic, jeera, and pepper to a pot of water over a fire. They took the fish off the fire and began peeling the tapioca. While we watched, I tried some of the fish. It contained some spines, so I had to be careful. The turmeric and salt, mixed with the charcoal flavor, were amazing! It was crispy and really nice!

The tribespeople we were with were a family. They were a mother, daughter, aunt, and brother. I helped cut open a package of ragi and watched as they washed the cassava. Meanwhile, the tomato, ginger, garlic, jeera, and pepper mix was forming a gravy. They added ragi and curry leaves to it. Then, they put a halved, unpeeled raw tapioca directly into the fire.

The daughter was working on the chicken, which she added onions, ginger, chilies, and tomatoes to. They cut them into small pieces. This type of cooking was so unique because they used no oil. Everything they use is locally sourced from the forest.

Meanwhile, they took the tapioca off the fire and scraped off the burned parts and added the ragi to a pot of boiling water. The daughter stirred for a bit and then I tried it. The ragi was served on large bay leaves along with the spinach, cassava, chicken, and fish, and finally, some of the chicken curry. It looked phenomenal and so healthy.

I went for the ragi with the curry first, which was almost like a thick potato mash. The chicken was super hot but not too spicy. Then, I went for some of the spinach, which was super fresh and mixed with onions. Then, I mixed the spinach, ragi, and curry. I loved it. It had a ton of flavor even though they didn’t use many spices.

The ragi was really filling. Then, I dug into the tapioca. It was really earthy. Then, I tried the fish, which was full of barbecue taste. Everything was light except the ragi. I loved the spinach and that the ragi sticks to your fingers!

Once you’re done, you clean your hands with water. At the same time, you rinse your plate.

You have to have this tribal food experience with a mountain tribe when you come to Thekkady, India. It takes two hours and is one of the most authentic experiences you’ll have in this part of the world.

I hope you liked coming with me to cook and eat authentic tribal food with the Mannan tribe in Kerala, India!

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About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

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