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.

Coorg style Chicken curry - recipe:

Ingredients for chicken curry:
1 kg chicken
2 onions sliced
½ coconut ground
1 teaspoon ground garlic
1 teaspoon jeera powder
1 teaspoon coriander powder
2 green chillies ( ground with the coconut )
4-5 red chillies
2 tablespoon lemon juice or 2 tablespoon tamarind pulp
2 tablespoon cooking oil
700ml water

Method of cooking Coorg style chicken curry:

Clean, cut, wash the chicken.
Mix with salt and turmeric and keep aside.
Heat the oil in a deep pan.
Add the ground garlic and onions.
Add the ground coconut, jeera powder and coriander powder.
Add the chicken and fry till the chicken is brownedon all sides.
Add the water mix well, cover and cook till the chicken is done.
Uncover cook till the gravy is slightly thick.
=> Serves 4 persons