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.

Rice Rotis or Akki Roti (Otti):

Ingrediants for cooking Rice rotis:

250gms raw rice
750ml water
½ teaspoon salt
250gms rice flour

Process of cooking Rice roti:

Cook rice in the water with salt.
Spread the cooked rice on a kneading plate or thali.
Knead the rice with the rice flour, adding little at a time.
Make into dough.
Roll on a little flour to prevent sticking.
Make small balls and flatten in a chapatti press between two plastic sheets wiped with a little oil to prevent sticking.
Remove the roti, put it on a hot tawa for about a minute.
Turn the roti over and keep for little longer.
Turn it over again, remove and place the roti on direct heat/flame.
The roti will puff out well. Careful not to burn.
Approximately 12-14 rotis
Rice rotis go well with all curries, especially bamboo shoot curry.