Pandi curry is a traditional pork dish of Coorg, also known as Coorgi pork officially known as Kodagu located amidst beautiful mountains in Karnataka with a perpetually misty landscape. Coorg is an affluent hill station very well known for forest-covered hills, spices and coffee plantations.
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About Pandi Curry Recipe | Coorgi Pork Recipe
Pork is a very common dish in Coorg and any celebration is not complete without it. There are varieties of Coorgi pork preparations. Coorgi Pork, a spicy semi-dark pork dish which is very popular and a must-try.
A lot of different masalas are available in the market, and the recipes slightly vary from person to person. One of the ingredients that Coorgi’s use while preparing this is Kachempuli an alternate for vinegar that we use it, I can say a souring agent. This is nothing but an extract of Garcinia fruit which we call ‘Daar Ambe’, in Kerala it is called kodampuli. Unfortunately, this is not an easily available ingredient everywhere.
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This Coorgi pork recipe that I am going to share with you is one that I learnt from my Coorgi friend, who has taught me many of their traditional Coorgi dishes. Since I could not get Kachempuli I have used normal tamarind. This dish is simple to prepare does not take much of time.
Also read Pork Chilly recipe on Spices and Aromas
Pandi Curry Recipe – Traditional Coorgi Pork Recipe
Course: MainCuisine: Coorgi, CoorgDifficulty: Medium8
servings30
minutes40
minutesPandi curry is a popular traditional pork preparation of Coorg which is rich, spicy and bit dark in colour. A simple and easy recipe.
Ingredients
1 Kg of pork
3 Bay leaf
2″ Cinnamon
5 Cloves
Salt as per taste
1 tsp Turmeric powder
4 Tbsp coriander powder
2 tsp Kachempuli (adjust it to suit your taste) OR half lemon size tamarind soaked and squeezed in water.
- For Masala
3 Onions
1 Pod Garlic
1.5 ” Ginger
5 green chillies
1 tbsp Pepper
1/2 Tbsp Cumin
1/2 Bunch Coriander leaves
Salt
Directions
- Clean the pork add turmeric, bay leaf, cloves, cinnamon, salt and cook without adding water.
- Once the meat is cooked the fat gets separated, discard the fat.
- Grind the ingredients mentioned in the masala. It need not be very fine.
- Add the masala to the cooked pork. Cook for about 15 minutes.
- Add Kachempuli or Tamarind or vinegar
- Add one cup of water
- In a Tawa dry roast the coriander powder till it turns dark brown.
- Add it to pork and cook for some time.
- Garnish with coriander leaves.
- Note: you can cook along with the fat
Do I need to brine the pork before cooking? How do I brine kindly tell me.
Tried this recipe, was good. I have tried an authentic dish and this did not taste like it, had a stronger cilantro taste .
This is not the authentic version. Probably will come close to original if you had a tbsp or 2 of roasted red chilly powder. Both coriander and chilly should be roasted almost black. If you are a afficianado of pandi Kari you can get the real powder by courier. Coorg spices ,sidddapur, coorg is a reputed maker. I picked up last week at 800_p kg.