I was planning to post the recipe for Coorg Pandi Curry a.k.a Pork Pandi Curry since long here at Debjanir Rannaghar. A delightful preparation of Pork I make at home quite often. This dish is one of the gems from the Coorgi cuisine. Coorg a.k.a Kodagu district of Karnataka is having a unique history. Though famous for coffee, however, their food altogether is unique.
Coorg, Coorg culture, People, and their Food:
The Coorgis are mainly tribals and a clan of warriors. Coorg was inaccessible and unapproachable by the outsiders since long. and that was the reason the locals started using the local spices to their best and that makes the Coorgi Cuisine special. Coorgis mostly are the non-vegetarians and they are majorly rice eaters.
Amongst other things are widely used by the Coorgi people such as Pork, Jungle Mango, Colocasia, Rice, and Jackfruit; Kachampuli, is the widely known Coorgi souring agent. In fact, it is their version of balsamic vinegar. Kachampuli is one the major ingredient required to make authentic Coorg Pandi Curry, a pork delicacy. I order it online and store the make the Pandi Curry and whenever I eat Coorgi Pork outside, I judge that by the use of Kachampuli. The distinct flavor of the vinegar makes the curry different and one of its kind. Kachampuli is prepared from the extract of Kodambuli fruit. The Coorgi people use this as a souring agent. They prefer to cook it in own fat and uses Green Chili a lot.
Coorgi Pork a.k.a Pandi Curry, the iconic Pork Dish from Coorg:
I have had Coorgi Pork several times during my frequent visit to Mangalore and other parts of Karnataka. Though upon changing the job last year, I almost stopped visiting the southern part of the country. Needless to say, I started making the Coorgi Pork at home.
Pandi curry a.k.a Coorgi Pork a.k.a Kodava style pork is a rich, spicy, semi-dry pork preparation from the Coorg region of Karnataka. This dish is characterized by the use of Kachampuli which is a souring agent invented by the Coorgis.
The Recipe of Coorgi Pork, well not by Debjani!
You read it right. I am not sharing my recipe. The recipe I will be sharing is by a Keralite who is now almost half-Kolkatan, Piyush Menon. Piyush owns a coastal specialty restaurant, the Coastal Macha in Kolkata.The Coastal Macha has completed 2 years last month. They have invited me to savor their anniversary special spread. I found that apart from the regular favorites such as Sukka or Ghee Roast they have introduced pork dishes there and what is more; their menu is now having the Pork Pandi Curry aka Coorg Pandi Curry.
Given my blog is already having a detailed post on their food I decided to come up with something interesting. I requested Piyush to share the recipe of the Pandi Curry for my readers and he happily did the same. Here my friends, is the recipe for Pandi Curry by Chef Piyush Menon. You can read the detailed review of The Coastal Macha offerings here.
The Coastal Matcha, for the love of Ghee Roast in Kolkata!
- Serves: 3 People
- Serving size: 150g
- Calories: 398
- Fat: 13.8g
- Saturated fat: 3.3g
- Carbohydrates: 6.3g
- Sugar: 1.6g
- Sodium: 414mg
- Fiber: 1.4g
- Protein: 60.4g
- Cholesterol: 162mg
- Pork: ½ kg
- Oil: 1 Tsp.
- Turmeric Powder: ¼ Tsp.
- Red chili powder: ½ Tsp.
- Mustard seeds: ¼ Tsp.
- Curry leaves: 6-7
- Coorgi spice Powder:1 Tbsp. (see details below)
- Pork stock - ½ cup
- Coorgi Spice Paste: 1 Tbsp. (see details below)
- Turmeric extract: 1 Tsp.
- Water: 4-5 cups
- Kachampuli: 1 Tsp
- Salt to taste
- Fenugreek seeds: 1 Tsp.
- Cumin seeds: ½ Tsp.
- Coriander seedsTsp: ½ Tsp.
- Pepper: 1 Tsp.
- Small onions, quartered: 2½
- Ginger: ½"
- Cloves: 7
- Curry leaves: 10-12
- Small green chilies: 4-5
- Coriander leaves: ¼ bunch
- Oil:1/2 Tsp.
- Take a pan, put it on slow flame. Add fenugreek seeds, cumin seeds, coriander seeds and pepper.
- Mix all the seeds well. Roast them, till it changes color.
- Once roasted, let them cool for a while.
- Powder the cooled mixture and use it as a masala. Keep the ready masala/ spice powder aside.
- Heat a pan on slow flame. Add onions, ginger, cloves, curry leaves and small green chilies.
- Cook until the onions turn golden brown.
- Once cooked, add a handful of coriander leaves and oil so that the ingredients don't stick to each other.
- Mix and remove from heat. Now grind this paste nicely. Keep aside.
- Add oil in a pan. When it heats up, add mustard seeds, curry leaves and let them sizzle. Then add the Coorgi Masala masala paste and mix well.
- Then add half a cup of water, masala, half cup pork stock, Turmeric Powder and red chili powder.
- Once fried, add pork, turmeric extract, Kachampuli and salt to taste. Mix well.
- Add 4-5 cups of water. Cover the pan and cook it until the pork turn tender.
- Once cooked garnish it with coriander leaves.
Beyond Pandi Curry; the coastal recipes from Debjanir Rannaghar:
- Avial
- Cabbage Poriyal | Cabbage Thoran | South Indian Stir Fried Cabbage
- Mutton Ghee Roast
- South Indian Prawn Curry
- Malabar Squid Curry | Nadan Koonthal Curry
- Malabar Fish Curry
Have you tried the Pandi Curry from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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