Authentic Kodava Pandi Curry
A signature spicy and tangy pork dish from the Coorg region of Karnataka, distinctively flavored with dark kachumpuli vinegar and roasted spices.
90min
Total Time
4
Servings
Coorgi
Cuisine
Recipe
1
Dry roast coriander seeds, cumin seeds, black peppercorns, dry red chilies, fenugreek seeds, cinnamon, cloves, and cardamom until aromatic. Allow to cool and grind into a fine powder.
2
Heat coconut oil in a heavy-bottomed pressure cooker or pan. Add sliced onions and sauté until golden brown.
3
Add ginger-garlic paste and slit green chilies, sautéing until the raw aroma disappears.
4
Add the pork pieces and turmeric powder, frying on medium-high heat until the pork releases its moisture and browns slightly.
5
Add the freshly ground spice powder and salt, mixing well to coat all the pork pieces evenly.
6
Pour in about a cup of water, cover, and pressure cook for 4 to 5 whistles until the pork is tender. Alternatively, simmer covered on low heat until cooked through.
7
Stir in the kachumpuli vinegar, simmer for another 5 minutes to let the tangy flavors absorb into the meat, then adjust seasoning.
8
Garnish with fresh coriander leaves and serve hot with Akki Roti or steamed rice.
Ingredients
750 grams pork belly or shoulder, cut into bite-sized pieces
2 large onions, finely sliced
2 tablespoons ginger-garlic paste
2 green chilies, slit
2 tablespoons kachumpuli (or substitute with dark balsamic vinegar and lime juice)
3 tablespoons coconut oil or ghee
Salt to taste
Fresh coriander leaves for garnishing
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon black peppercorns
4-5 dry red chilies
1/2 teaspoon fenugreek seeds
1-inch cinnamon stick
3-4 cloves
3 green cardamom pods
1 teaspoon turmeric powder
*This AI-generated recipe may contain inaccuracies.