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.

Mutton Pepper Fry:

Ingredients required for cooking Mutton pepper fry:

½ kg mutton
3 onions sliced
1 tomato chopped
1 tablespoon pepper powder
5 green chillies
1 teaspoon ground garlic
1 teaspoon ground ginger
½ teaspoon chilli powder ( opitonal )
1 teaspoon turmeric powder
1 ½ teaspoon salt
½ teaspoon coriander powder
2 tablespoon cooking oil
250 ml water
1 tablespoon juice of lemon
2 tablespoon chopped coriander Leaves

Method of cooking mutton pepper fry:

Wash, clean and mix the mutton with salt and turmeric.
Cook the mutton and keep aside.
Add one after the other, stirring all the time: ginger-garlic
paste, sliced onion, green chillies and tomatoes.
Fry masala till golden brown.
Add rest of the ingredients and fry for 1-2 minutes
(except the lemon juice)
Add the mutton; stir fry for another 2 minutes.
Uncover and dry the masala till the oil leaves.
Add lime juice and garnish with coriander leaves.

=>It can serve 3 persons