Authentic Kodava Pandi Curry with Kadambuttu
Experience the bold and tangy flavors of Coorg with this iconic pork curry, featuring a distinct dark masala of roasted spices and fragrant kachumpuli. Served alongside steamed broken-rice dumplings, it offers a deeply comforting and traditional feast.
80min
Total Time
4
Servings
Kodava
Cuisine
Recipe
1
Dry roast the coriander seeds, cumin seeds, peppercorns, red chilies, fennel seeds, and fenugreek seeds until aromatic, then grind them into a fine powder and set aside.
2
In a blender, combine the grated coconut, shallots, garlic, ginger, mint, and coriander leaves with a little water to form a smooth green paste.
3
Heat coconut oil in a heavy-bottomed pan or pressure cooker, add sliced onions and green chilies, and sauté until golden brown.
4
Add the ginger-garlic paste and sauté until the raw smell disappears, followed by the chopped tomatoes until they turn soft and mushy.
5
Add the wet coconut-herb paste and roast well for 5 minutes until the oil begins to separate from the mixture.
6
Add the dry roasted spice powder, salt, and the pork pieces, tossing everything well so the meat is thoroughly coated with the masala.
7
Pour in a cup of water, cover, and pressure cook for 4-5 whistles (or simmer covered for 45 minutes) until the pork is tender and cooked through.
8
Stir in the kachumpuli vinegar, simmer for another 5 minutes to let the tangy flavors meld into the rich gravy, then turn off the heat.
9
To prepare the Kadambuttu, bring water to a boil with salt and coconut oil, slowly add the broken rice, cover, and cook on low heat until the water is absorbed and the rice is soft.
10
Allow the rice mixture to cool slightly, knead it into a smooth dough, shape into small smooth balls, and steam them in an idli cooker or steamer for 10-12 minutes.
11
Serve the hot and steaming Kadambuttu alongside the piping hot, tangy Pandi Curry.
Ingredients
750g pork belly and shoulder, cut into bite-sized pieces
2 large onions, finely sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
2 green chilies, slit
2 tablespoons kachumpuli (Coorg dark vinegar) or substitute with balsamic vinegar and lime juice
3 tablespoons coconut oil or vegetable oil
Salt to taste
For the dry roasted masala: 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 teaspoon black peppercorns, 6-8 dry Kashmiri red chilies, 1 teaspoon fennel seeds, 1 teaspoon fenugreek seeds
For the wet paste: 1 cup fresh coconut, grated, 10 small shallots, 8-10 garlic cloves, 1-inch ginger piece, 10-12 fresh mint leaves, a handful of fresh coriander leaves
For the Kadambuttu: 2 cups broken rice, 4 cups water, 1 teaspoon coconut oil, salt to taste
*This AI-generated recipe may contain inaccuracies.