Coorg Pandi curry (Coorg style Pork curry)
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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