Coorg Pandi curry (Coorg style Pork curry)

by Rebecca Khatri

Coorg Pandhi Curry

Coorg Pandi curry (Coorg style Pork curry)Coorg Pandhi Currry

Pandi curry is a specialty dish of Coorg and is made using some of the special spices available in Coorg like Kachampuli (Malabar tamarind), Pepper, Cardamoms, Birds Eye chilly etc. This curry is usually served as an accompaniment with coorg specialities like Akki roti (Rice roti), kadumbutt (rice dumplings), nooputtu (idiyappam) etcIngredients

 

Pork – 1 kg

Cumin seeds (Jeera) – 1tsp

Onions – 2m Big

Garlic cloves – 15

Ginger – one piece

Birds eye chilly (Green chillies) -3

Mustard seeds – ½ tsp

Cumin (Jeera) powder -2tbsp

Refined Oil

Salt – To taste

Curry leaves – a few

For marinating

Red chilly powder – 1tbsp

Turmeric powder -1 tsp

Kachampuli (Malabar Tamarind)

Salt – To taste

Garam Masala Ingredients

Coriander seeds -2 tbsp

Peppercorns -1tbsp

Fennel seeds – 1tsp

Cloves -3 nos

Cardamom – 3

Cinnamon stick -1 inch piece
Method of preparation

Cut the pork meat into small pieces. Wash and let it drain.

Marinate the pork meat with red chilly powder. Turmeric powder, salt and kachampuli. Let it rest for minimum 1 hr.

Dry roast the Garam Masala ingredients and grind them into a fine powder after cooling.

Grind onions, green chillies, ginger, garlic, cumin seeds, coriander leaves and curry leaves into a coarse paste.

Heat oil in a pan. Splutter mustard seeds.

Add the ground paste into the oil and fry till the raw smell goes.

Add the marinated pork pieces into this and mix well so that the pork pieces are coated with the paste.

Cover the pan with a lid and allow it to cook for 15 minutes.

Open the lid and stir the cooked ingredients well   after adding the freshly ground Garam Masala powder.

Cook with out lid for 10 minutes or till the dish is dry.

Serve hot garnished with coriander leaves.

You can also serve this pork curry with rice or rotis.

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