Name: Pandi Curry / Coorg Pork Curry recipe by Trupti Kharche at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 tbsp coriander seeds; 2 tbsp cumin seeds; 1 tsp fenugreek seeds; 1 tbsp peppercorns; 2 tbsp mustard seeds; 1 kg pork, with bone and fat on; 2 tsp turmeric powder; 1 tbsp red chili powder; 2 large sized onions; 4 inch piece of ginger; 4 cloves of garlic; 3-4 green chillies; 1 tsp cumin seeds; 1 sprig of curry leaves; 1 tbsp kachampuli or coorg black vinegar; 1 tbsp oil for frying; 2 tbsp pork masala powder; Salt to taste

ABOUT Pandi Curry / Coorg Pork Curry RECIPE

Pandi curry or Coorg Pork curry is one of the classic and unique dishes of Coorg, worthy enough to feature in Michelin Star restaurant. One bite into this magical blend of spices and vinegar, and it will leave an unforgettable impression on your palate forever. You will definitely be craving for more! There is no better version I have ever tasted in my life. The predominant flavour in this curry is its sourness but it is also juicy, succulent and the best ever. Every celebration in Coorg like Puthari, Kailpodh and even weddings must feature this dish, else declared incomplete. It reflects the exotic and rich lifestyle the Coorgis’ live.

Ingredients Serving: 4

3 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp fenugreek seeds
1 tbsp peppercorns
2 tbsp mustard seeds
1 kg pork, with bone and fat on
2 tsp turmeric powder
1 tbsp red chili powder
2 large sized onions
4 inch piece of ginger
4 cloves of garlic
3-4 green chillies
1 tsp cumin seeds
1 sprig of curry leaves
1 tbsp kachampuli or coorg black vinegar
1 tbsp oil for frying
2 tbsp pork masala powder
Salt to taste

Instructions

To make the pork masala, dry roast the first 5 listed spices until they crackle. Make sure to keep stirring it constantly to avoid it from burning. Set aside and let it cool. Once cooled, dry grind in a spice blender to make a fine powder.
Cut the pork into medium sized pieces. Wash thoroughly and marinate it with turmeric powder, red chilli powder and salt for about 30 minutes. Overnight is better.
Coarsely grind the onions, ginger, garlic and green chillies together.
In a large thick bottom pan, add a little oil and heat it. Add cumin seeds and curry leaves and let it splutter.
Then add the marinated pork and the ground onion paste. Combine everything well together and cook on a medium heat until the pork is tender, for approximately 20 minutes. (Note you may also pressure cook to shorten the cooking time, depending on the meat quality.)
Next, add the prepared pork masala powder and cook it for 5-10 minutes covered. Then pour in water to make the gravy.
Check for doneness of the pork and then add kachampuli and cook again for a few more minutes.
Garnish with coriander leaves.
Serve hot with sprinkling a little lemon juice. This dish tastes best with Rice roti (Akki roti).

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