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.

Karjikai (sweet puffs) - Coorg recipes:

Ingredients required:
1. Maida (all purpose flour) – 1 cup
2. Daida (Crisco / Margarine) – 2 teaspoons
3. Salt – to taste
4. Gingelly (Sesame) – ½ cup
5. Grated coconut – 1 cup
6. Sugar – ½ cup
7. Cardamom powder – from 1 pod

Method of cooking:
Mix salt and daida with maida. Sprinkle a little water to the mixture and knead well for 10 minutes. Divide into lime size balls. Roll each ball into a betel leaf size disc (about 2” diameter). Roast the gingelly. Roast the grated coconut on a flat pan until it is absolutely dry. Mix the coconut, gingelly, sugar and cardamom powder. On each rolled disc place about one teaspoon full of the coconut mixture and fold it into half moon shape to make karjikai. Press the curved edges and twist to keep the mixture in. (Moulds to make karjikai shapes are available in shops). Fry the kargikai in deep oil till they turn golden brown in colour.