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.

I. Horsegram Gravy (Mudare Kannie) - Recipes:

Ingredients required:
½ Kg .whole horse-gram, ( wash-clean-cook with water
1:3 on slow flame to over –cooked state).
Strain the water and keep on slow flame till mixture reduces to half )
Ingredients : For the masala
1Teaspoon jeera
¼ Teaspoon methi
1 Tablespoon coriander seeds
¼ Teaspoon whole pepper
¼ Teaspoon mustard
1 Teaspoon chilly powder or 3-whole red chillies
4 Onions
6 flakes garlic
2 Tablespoon tamarind pulp or 1 Tablespoon kachampuli.
2 Tablespoon cooking oil
¼ Teaspoon .mustard seeds
2-4 curry leaves

Method of cooking:
Roast all the dry ingredients except chilly powder.And grind along with 2-onions and garlic
to a smooth paste.
Add to the thickening gravy and stir well constantly.
Thicken to a thick sauce consistency, adding the tamarind pulp or kachampuli.
In a shallow pan heat the oil and add the mustard seeds to splut and the curry leaves too.
Add cut onions ( like for omlette ) and chillys
Add all this to the gravy mix taste for salt and chilly and remove from flame.
Cool well and bottle this mudare kanni, can keep out of fridge for a month –preferably keep
in fridge if you need to keep for longer time.
Goes well with hot rice and ghee.

II. Sprouted Horsegram Curry (Mole mudre Kannie) - recipe:

Ingredients required:
250 grams Horsegram ( wash-clean and soak for 8-hours ).
Put the horsegram in a muslin cloth overnight till the sprouts appear. Put gram in cooker with salt and 1 onion and cook well not overcooked.

1 cup scrapped coconut
1 Teaspoon jeera
¼ methi Tablespoon coriander seeds
1 Teaspoon chilly powder
2 onions
6 flakes garlic
2 tomatoes cut
1 Teaspoon sugar

Method of cooking:
Dry roast the dry ingredients.
Add with the coconut tomatoes, onions, garlic put in mixy and grind till smooth.
Add this masala to the cooked gram and add seasoning with oil mustard seeds and curry leaves.
Cook on slow till curry thickens.
Goes well with rice / rotis / chappatis.