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.

Kuleputtu(Steamed Jackfruit cake) - A sweet dish:

Ingredients required for cooking Kuleputtu:
1 cup pulp of jackfruit or banana (very ripe fruit)
1 cup broken rice rava (Bansi variety)
2 cups jaggery liquidized
¼ teaspoon salt
¼ teaspoon cardamom powder p.s(cup measure to remain
constant in size)
50-80gms coconut cut up into small bits
¼ teaspoon cooking soda
banana Leaves cut into 6'x 6' pieces

Method of cooking Kuleputtu:

Wash the rice rava.
Run the pulp through a sieve.
Mix the rice rava and soda with the pulp and keep aside for 1 hour.
Later mix this well with jaggery, salt and cardamom.
Pass the banana leaves over a flame for a few seconds on both
sidesto make it more pliable.
Onto each leaf pour 4 Tablespoons of the rava mixture and
garnish with coconut bits.
Fold the banana leaf over the mixture and fasten with toothpicks.
Like wise with the remaining pieces of banana leaf.
Pile up the folded leaf strips filled with rava mixture in a shallow
vessel and steam for 30-40 minutes.
Serve with the banana leaf.
Apply a little ghee before eating.