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.

Gingelly (Sesame) Chutney - Recipe:

Ingredients required:
1. Gingelly (Roasted) – 1 cup
2. Red Chillies - 4
3. Salt – to taste
4. Tamarind – 1 lime size
5. Jaggery – 1 small piece

Method of cooking:
Grind all the above ingredients well. The chutney could be seasoned with mustard and curry leaves fried in oil or eaten as is.