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.

Paputtu (Steamed rice cakes):

Ingredients for cooking paputtu:
250gms thick rice rava
500gms water
200gms milk
1 teaspoon sugar
½ teaspoon salt
50gms grated coconut ( white only )

Method of cooking Paputtu:

Mix well the water, milk, sugar and salt together.
Wash the rice rava and divide it into 2 portions.
Put 1 portion each into a plate.
Divide the water mixture equally and pour into each plate
containing the rice rava, spread equally.
Sprinkle grated coconut over the rice mixture and steam for
20 minutes.
Cool and cut into triangles (like a pie)
Makes approximately 16 pieces.
=> Paputtu and Chicken Curry make a good combination.