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.

“Khus Khus” (Poppy Seed) Payasa - A Coorg sweet dish:

Ingredients required:
1. Jeera Sanna (good variety) Rice – 1 cup
2. Poppy Seeds – 1 ½ cups
3. Sugar – 2 cups
4. Coconuts – 2 grated
5. Milk – 2 cups
6. Ghee – ¼ cup
7. Cardamom - 1 pod
8. Raisins – 10
9. Cashew nuts - 10

Method of cooking:
Soak rice and poppy seeds separately in water for three hours. Then grind both with grated coconut to a fine paste. Add a little more water when grinding. Strain the finely ground paste and remove the juice. Cook the juice with milk and ghee. Add raisins and cashewnuts fried in ghee, stirring well all the time.