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.

Chekke Kuru Curry (Jack Fruit Seed Curry) - Coorg Recipe

Ingredients required:
1. Jack Fruit seeds – 1 cup
(Boiled and skin removed)
2. Salt – 1 teaspoon
3. Chilli powder – 1 teaspoon
4. Turmeric Powder – ¼ teaspoon
5. Modhull (Madhuli or lime) – half
6. Curry leaves – 5
7. Mustard seeds – ¼ teaspoon
8. Coconut – ¼
9. Oil – for seasoning
10. Onion – 1
11. Garlic – 1 clove

Method of cooking:
Crush jack fruit seeds and powder it to a rough consistency (not fine powder). Add salt, chilli and turmeric powder to it. Season with mustard seeds, chopped onion and crushed garlic and two broken red chillies in oil. When this is cooked, add the crushed jack fruit seeds and stir well. Add water as required for gravy. Grind coconut finely. When the water boils, add the coconut paste. After some time add the juice of “Modhuli” and allow it to boil.