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.

Kadambuttu (Steamed Rice Dumplings):

Ingredients required for cooking Kadambuttu:

250gms fine rice rava 750ml water ½ teaspoon salt ¼ teaspoon sugar

Method of cooking Kadambuttu:

Wash rice rava and mix with the measured water.
Put this into a deep vessel and cook on medium flame.
Add salt and water, stir with a wooden spoon.
Continue to stir all the time till the mixture resembles a soft dough,
making sure not to burn the dough.
Turn off the flame and cover for 5 minutes.
Spoon out a little of the dough on a plate.
In a small bowl of water add 2 drops of oil.
Dip finger into this mixture and rub onto both palms.
Take approximately 1 tablespoon of the hot dough and roll into a
smooth round ball.
Do the same with the rest of the dough.
Place the Kadambuttus in a vessel and cover with muslin cloth and
steam for 20-25 minutes.
Makes approximately 20-25 Kadmbuttus.

=> Kadmbuttus go well with Pandhi Curry