What is special about Kodava/Coorg cuisine is the way in which the various masalas are blended. The Kodava way of preparation is different from that of the other South Indian dishes. Certain dishes are very unique to the Kodavas or Coorgs. Some of the typical Kodava dishes are the Pandhi Curry (Pork Curry), Bamboo Shoot Curry, Jungle Mango Curry and Rice Roti or Otti as they are known in the local Kodava dialect. The usage of a black vinegar made out of a wild black fruit called Kachampuli, provides a distinct taste to the Pandhi Curry and other meat dishes like mutton.

Baley Murukk (Banana nuruk) - Recipe:

Ingredients:

1. Ripe Bananas – 10 (mashed well)
2. Rice flour – ½ cup
3. Maida (All purpose flour) – ½ cup
4. Cardamom powder – from 2 pods
5. Salt – a pinch
6. Sugar – ¼ cup (based on the sweetness of the banana)
7. Vegetable or cooking oil – 1 cup

Method of cooking:
Mix all the ingredients well (except the oil) so that there are no lumps. Heat the oil. Deep fry by pouring marble size portions of the smooth dough (do not make them into balls), stirring with a slotted ladle or a ladle with holes in it. Remove from the fire when it is cooked and turns brown.