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.

Kemb (Colcosia) Curry - Coorg style recipe:

Ingredients required:
1. Kemb Stem – 4
(Take the stems before flowering . Once it flowers, it irritates the throat).
2. Hot chillies – 10
3. Sprouted Horse Gram – ½ cup (Optional)
4. Onion – 2
5. Garlic – 5 cloves
6. Limes – 2
7. Cumin seeds – 2 teaspoons
8. Mustard seeds – 2 teaspoons
9. Red Chillies – 2
10. Curry leaves – 6

Method of cooking:
Remove the string from the “Kemb” steam and cut it into small pieces. Cook the sprouted Horse gram and “Kemb” well. Grind onion, garlic, cumin seeds and chillies. Add this to the cooked mixture and boil well. In a pan, season mustard, garlic, onion, red chillies and curry leaves in 4 teaspoons of oil, and put it in the curry. Keep it covered for 3 minutes and then remove from fire. Remember to add lime juice after the curry is cooked.