Authentic Kannadiga Coorgi Pandi Curry with Warm Akki Roti
Experience the bold and tangy flavours of Kodagu with this iconic pork curry simmered in dark kachampuli vinegar and freshly roasted spices. Perfectly paired with soft rice rotis for a hearty feast.
80min
Total Time
4
Servings
Kodava
Cuisine
Recipe
1
Dry roast the grated coconut in a pan until golden brown, then set aside.
2
In the same pan, dry roast coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, cardamom, cloves, cinnamon, and dry red chillies until fragrant.
3
Grind the roasted spices and coconut together with a little water into a smooth, thick paste.
4
Heat coconut oil in a heavy-bottomed pressure cooker or pot, and sauté the sliced onions until translucent.
5
Add ginger garlic paste, green chillies, and curry leaves, cooking until the raw aroma disappears.
6
Add the pork pieces and turmeric powder, searing the meat on high heat for about 5 minutes.
7
Stir in the freshly ground spice paste and salt, coating the pork thoroughly.
8
Add the peeled shallots and kachampuli vinegar, mixing well.
9
Pour in half a cup of water, cover, and pressure cook for 4 to 5 whistles until the pork is tender (or simmer covered for 45 minutes if using a pot).
10
Check the seasoning and simmer uncovered for a few minutes to thicken the gravy to a rich, dark consistency before serving warm with akki roti.
Ingredients
750g pork shoulder, cut into bite-sized pieces
2 cups small shallots, peeled
1 tbsp kachampuli vinegar (or dark balsamic vinegar)
2 tbsp coconut oil
2 onions, finely sliced
1 tbsp ginger garlic paste
2 green chillies, slit
2 sprigs fresh curry leaves
Salt to taste
1 cup grated coconut
6 dry red chillies
2 tbsp coriander seeds
1 tsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp fenugreek seeds
4 green cardamom pods
4 cloves
1-inch cinnamon stick
1/2 tsp turmeric powder
*This AI-generated recipe may contain inaccuracies.