Coorg Pandi Curry (coorgi pork curry)

Coorg pandi curry dry (Image copyrighted to Sunith Shyam)

coorgi pork curry(image copyrighted to Sunith Shyam)

 

Coorg Pandi Curry (coorgi pork curry)

The Kodavas community deserves a Michelin star just for inventing this delicious pork dish.  It is the first recipe that always come to mind whenever I buy pork.  I followed the recipe from Ria Patel . I made slight changes to the recipe after cooking this recipe for atleast 10 times now. I slow cook the pork with the wet masala instead of cooking it in the pressure cooker to infuse a little more of the flavors into the pork.

Ingredients

Dry Masala For Pork  

Spices part 1.

4 teaspoon cumin seeds

4 teaspoon  whole pepper

1 teaspoon  mustard seeds
1 teaspoon Methi Seeds (fenugreek)
Few cloves
cinnamon 1 inch piece
dried curry leaves

Roast all separately to dark brown and powder together

Spices part 2.

3 tablespoon coriander seeds

Roast very dark, powder and keep separately from other masala. Keep airtight.

Add 1.5 Tbsp heaped of Spices Part 1 and 2 Tbl sp of Spices Part 2 for 1 kg pork after meat is cooked.
I kg pork: Marinate with salt, chilly powder and haldi powder. Keep aside.
Wet masala: 3 big onions, 5  green chillies, 2” ginger, 1 tab sp jeera, 15 cloves of garlic, coriander leaves : grind coarsely

Method

1. Keep half cup water in the pressure cooker. When it boils the pork and cook it for around 8 whistles.

2. Open the lid once the steam has evaporated and then add  the coarsely ground wet masala.

3. Cook till the liquid is reduced and the dish is semi gravy, now add dry masala powder, lime juice and a little bit of kacham pulli (or vinegar,kokum,kodampulli) and cook until the gravy has dried out.

4.  Serve with Akki roti, Kadambuttu or as a starter.