Authentic Tamil Nadu Madurai Pannikutty Varuval with Steamed Rice
Experience the bold and fiery flavors of Madurai with this tender, spice-crusted pork fry. Perfectly balanced with aromatic curry leaves and freshly cracked black pepper, it offers a true taste of South Indian heritage.
65min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Clean and wash the pork pieces thoroughly, then drain excess water.
2
Marinate the pork with turmeric powder, half of the ginger-garlic paste, and salt for 20 minutes.
3
Transfer the marinated pork to a pressure cooker with a splash of water and cook for 4 to 5 whistles until tender.
4
Heat sesame oil in a heavy-bottomed iron pan over medium heat.
5
Add fennel seeds, dried red chilies, and fresh curry leaves, allowing them to splutter.
6
Add sliced onions and sauté until golden brown.
7
Stir in the remaining ginger-garlic paste and cook until the raw aroma disappears.
8
Add coriander powder and the cooked pork pieces along with any remaining stock to the pan.
9
Sauté on high heat until the liquid evaporates and the masala clings tightly to the meat.
10
Sprinkle the freshly crushed black peppercorns generously over the pork and toss well for 3 to 4 minutes until slightly crisp.
11
Garnish with freshly chopped coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500 grams pork belly or shoulder, cut into bite-sized pieces
2 tablespoons sesame oil
1 large red onion, finely sliced
2 tablespoons ginger-garlic paste
2 sprigs fresh curry leaves
2 dried red chilies
1 tablespoon freshly crushed black peppercorns
1 teaspoon fennel seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.