Pandi Curry – Traditional Coorgy Pork

Pandi curry is a traditional pork dish of Coorg, 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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Pandi Curry - Traditional Coorgy Pork

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Pandi Curry - Traditional Coorgy Pork

About Pandi Curry

Pork is a very common dish in Coorg and any celebration is not complete without it. There are varieties of Coorgi pork preparations. Pandi curry, 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 Coorgy’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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Pandi Curry - Traditional Coorgy Pork

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Pandi Curry - Traditional Coorgy Pork

This recipe that I am going to share with you is one that I learnt from my Coorgy 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 – Traditional Coorgy Pork

Recipe by Rovena FernandesCourse: MainCuisine: CoorgyDifficulty: Medium


Prep time


Cooking time



Pandi curry is a popular traditional pork preparation of Coorg which is rich, spicy and bit dark in colour. A simple and easy recipe.


  • 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


  • Clean the pork add turmeric, bay leaf, cloves, cinnamon, salt and cook without adding water.Pandi Curry - Traditional Coorgy PorkPandi Curry - Traditional Coorgy Pork
  • 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.Pandi Curry - Traditional Coorgy Pork
  • Add the masala to the cooked pork. Cook for about 15 minutes.Pandi Curry - Traditional Coorgy Pork
  • Add Kachempuli or Tamarind or vinegarPandi Curry - Traditional Coorgy Pork
  • Add one cup of water
  • In a Tawa dry roast the coriander powder till it turns dark brown.Pandi Curry - Traditional Coorgy Pork
  • Add it to pork and cook for some time. Pandi Curry - Traditional Coorgy Pork
  • Garnish with coriander leaves.
  • Note: you can cook along with the fat
Pandi Curry - Traditional Coorgy Pork
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One thought on “Pandi Curry – Traditional Coorgy Pork

  • 6th January 2021 at 9:00 pm

    Do I need to brine the pork before cooking? How do I brine kindly tell me.


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