The bamboo trees enjoy a special position in the lives of the tribal people. The days, when the bamboos bloom are celebrated with much vigour and jocund spirit. It has already been proved that many popular culinary methods that use regular vessels now, were actually done using bamboo stems by the early tribal people. Delicious puttu steamed in bamboo stem and various meat and fish dishes roasted in bamboo are integral part of the tribal cuisine.
The vettakuramar and cholonaykar communities use bamboo stems for almost everything including boiling water and cooking rice. Bamboo stems filled with water and rice are roasted over fire.
The kilangu puttu made by the mannan community in bamboo stems is a special delicacy. Wild colacasia and potatoes are first roasted over hot coals and then tightly stacked inside a bamboo stem. Fresh honey, too, is added to it. This bamboo stem is then hung near the stove for up to a month. The smoke from the stove cooks the ingredients perfectly, giving it a delicious smoky flavour.
Meanwhile, the malayarayar would stack any root vegetable inside a thick bamboo stem. Fresh honey is then added into it. Both the ends of the bamboo stem are tightly sealed and buried in ash. They then spread hot coals over the ash until the ingredients are nicely cooked. The cholanaykar community, too, cooks meat and fish like this using hot coals.