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.

Bamboo Shoot TIPS fry:

Ingredients for cooking bamboo shoot tips fry:
¼ kg bamboo shoots
3 tablespoon cooking oil
¼ teaspoon mustard seeds
3-4 curry leaves
2-3 whole red chillies
8-10 flakes garlic chopped
1 teaspoon Ghee

Roast and grind the following masalas till dark brown on medium flame.

¼ teaspoon fenugreek
¼ teaspoon jeera powder
1 teaspoon pepper powder
½ teaspoon coriander powder

Method of cooking bamboo shoot tips fry:

Heat oil in shallow pan.
Season with mustard seeds, curry leaves, chopped garlic and
red chillies.
Add onions and fry with the roasted ground masala.
Put in the bamboo tips and toss well for 1-2 minutes.
Turn off the flame add the ghee, cover and keep.
=> Serve hot.