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.

Bitter Lime pickles - Coorg Recipes:

Ingredients required:

1. Bitter limes (Seville oranges) - 10
2. Red chillies - 8
3. Pepper corns – 2 teaspoons
4. Cumin seeds – 4 teaspoons
5. Fenugreek – 1 teaspoon
6. Mustard seeds – 2 teaspoons
7. Curry leaves - 10
8. Garlic – 1 pod
9. Salt – to taste
10. Oil – for seasoning

Method of cooking:
Wash and wipe the limes well. Cut into finger length pieces with the peel. Roast red chillies, pepper, cumin seeds, fenugreek and mustard seeds. Powder them together. Mix the powder with the lime pieces. Roast salt. Let it cool and mix it with the lime pieces. Season it with curry leaves, mustard and garlic fried in a little oil. Mix well, cool and store in an air-tight jar.