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.

Thalaya puttu (Coorg style plate idli) - Recipe:

Ingredients for Thalaya puttu:
½ K.g. Rice
½ cup cooked rice (soft)
250 gm.urud dhal
¼ Teaspoon methi seeds
1Tablespoon sugar
Salt to taste

Method of cooking thalaya puttu:

Wash and soak rice, urud dhal, methi for 5-hrs.
Do not throw away the soaked water but use it during the grinding process.
Add the cooked rice to the grinding and make a fine paste.
Stir well. Add the sugar, cover and keep in warm place overnight.
Next morning stir again and add 2 Teaspoon salt .
Also ¼ Teaspoon cooking soda blended well with little hot milk and add to the
ground paste.
Mix it well and pour out into greased thalis and keep for steaming in the rice cooker / SHAKALA ( a very south Indian copper/steel or aluminumrice cooker similar to the Chinese variety ).
Keep to steam for 35-40 minutes or till knife leaves clean.
The cooker ought to be warmed up before keeping the puttu for steaming.
If cooker is not available then use cooker like for idlys.
The plates will have to be kept one on top of each other with the help of sticks placed
criss-cross on the plates.
Can make 3-5 plates depending on thickness.

Sweet thalaya puttu (Jaggery puttu) -Recipe: