Coorgi Pandi Curry
A deeply aromatic and spicy pork delicacy from the lush hills of Coorg, featuring the distinct tartness of local raw mango or tamarind and dark roasted spices.
80min
Total Time
4
Servings
Kodava (Coorg)
Cuisine
Recipe
1
Dry roast all the ingredients listed under the dry roast masala until fragrant, then grind them into a fine powder.
2
In a separate mixer, blend the grated coconut, shallots, and garlic into a smooth paste using a little water.
3
Heat oil in a heavy-bottomed pressure cooker or heavy pan, add sliced onions and green chillies, and sauté until translucent.
4
Add ginger-garlic paste and cook until the raw smell disappears.
5
Add the chopped tomatoes and cook until they turn soft and oil begins to separate.
6
Add the pork pieces and sear them well on medium-high heat for about 8 to 10 minutes.
7
Stir in the freshly ground dry masala powder and the wet coconut-shallot paste, mixing thoroughly to coat the pork.
8
Add salt and kachampuli (or tamarind extract), pouring in about one cup of water.
9
Pressure cook for 4 to 5 whistles until the pork is tender, or simmer covered for 45 minutes if using a standard pot.
10
Once cooked, open the lid and reduce the gravy on medium heat until thick and coating the meat, then serve hot with akki roti or appams.
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 chillies, slit
2 tablespoons kachampuli (Coorg dark vinegar) or tamarind extract
3 tablespoons coconut oil or vegetable oil
Salt to taste
For the dry roast masala:
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
6-8 dried red chillies
1/2 teaspoon fenugreek seeds
1 inch cinnamon stick
4 green cardamom pods
4 cloves
For the wet paste:
1 cup fresh grated coconut
10-12 small shallots
8-10 cloves of garlic
*This AI-generated recipe may contain inaccuracies.