Pandi Curry, also known as Coorgi Pork or Kodava-style Pork, is a flavorful, spicy, and slightly dry pork dish originating from the Coorg region of Karnataka. What makes it truly special is the use of Kachampuli, a unique souring ingredient created by the Coorg people.
I've been wanting to share my recipe for this wonderful pork dish, which I often make at home, here on Debjanir Rannaghar for a long time. It's a true treasure of Coorgi cuisine. Coorg, also known as the Kodagu district, has a fascinating history. While famous for its coffee, its cuisine is truly unique.
Jump to:
- Coorg, Coorg culture, People, and their Food:
- Coorgi Pork a.k.a Pandi Curry, is the iconic Pork Dish from Coorg
- The Recipe of Coorgi Pork, well not by Debjani!
- Recipe Card
- Beyond Pandi Curry; The Coastal Recipes from Debjanir Rannaghar
- Have you tried the Pandi Curry from Debjanir Rannaghar!
- Here's the Coogri Pandy Curry Recipe Pin for your pinterest board
Coorg, Coorg culture, People, and their Food:
The Coorgis are primarily a tribal community and a clan of warriors. Historically, Coorg was difficult for outsiders to reach, leading the locals to creatively use local spices, resulting in the distinctive flavors of Coorgi cuisine. Coorgis are predominantly non-vegetarians and primarily eat rice.
The people of Coorg enjoy a variety of foods, including pork, jungle mangoes, colocasia, rice, and jackfruit. One of their most distinctive ingredients is Kachampuli, a souring agent much like balsamic vinegar. Kachampuli is essential for making authentic Coorg Pandi Curry, a delicious pork dish. I even order Kachampuli online to make Pandi Curry at home, and when I try Coorgi pork in restaurants, I always look for that telltale Kachampuli flavor. This unique vinegar gives the curry its special taste and makes it truly one of a kind. Kachampuli is made from the extract of the Kodampuli fruit, and the Coorgi people use it generously to add a sour tang to their cooking. They also tend to cook with a lot of fat and plenty of green chilies.
Coorgi Pork a.k.a Pandi Curry, is 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!
That's right, I'm not sharing my own recipe today. Instead, I'm excited to feature a recipe from Piyush Menon, a Keralite chef who's become a Kolkata local. Piyush owns Coastal Macha, a fantastic coastal cuisine restaurant in Kolkata that just celebrated its second anniversary last month.
I was recently invited to Coastal Macha to enjoy their anniversary menu. While they still serve favorites like Sukka and Ghee Roast, I was thrilled to discover they've added pork dishes, including the famous Pork Pandi Curry, also known as Coorg Pandi Curry.
Since my blog already features a detailed review of their food, I wanted to offer something new. So, I asked Piyush if he'd share his Pandi Curry recipe with you all, and he graciously agreed. So, here it is: Chef Piyush Menon's recipe for delicious Pandi Curry! You can also read my in-depth review of Coastal Macha's menu to learn more.
The Coastal Matcha, for the love of Ghee Roast in Kolkata!
Recipe Card
Pork Pandi Curry a.k.a Coorgi Pork
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.
Ingredients
- 500 g Pork
- 1 Tbsp. Oil
- ¼ Tsp. Turmeric Powder
- ½ Tsp. Red chili powder
- ¼ Tsp. Mustard seeds
- 7 Curry leaves
- 1 Tbsp. Coorgi spice Powder see details below
- ½ cup Pork stock
- 1 Tbsp. Coorgi Spice Paste see details below
- 1 Tsp. Turmeric extract
- 4-5 cups Water
- 1 Tsp. Kachampuli
- 1 Tsp. Salt to taste
Coorgi Spice Powder
- 1 Tsp. Fenugreek seeds
- ½ Tsp. Cumin seeds
- ½ Tsp. Coriander seeds
- 1 Tsp. Pepper
Coorgi Spice Paste
- 3 Small onions quartered
- ½ inch Ginger
- 7 Cloves
- 12 Curry leaves
- 4-5 Small green chilies
- ½ bunch of Coriander leaves
- ½ Tsp. Oil
Instructions
To make the Coorgi Spice Powder:
- Take a pan, and 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.
To make the Coorgi masala paste:
- Heat a pan on a slow flame. Add onion, 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.
To make Pandi Curry:
- Add oil to a pan. When it heats up, add mustard seeds, and 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 of 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.
Nutrition
Beyond Pandi Curry; The Coastal Recipes from Debjanir Rannaghar
- Avial Recipe and how it was related to Bhim, the 2nd Pandabh!
- Cabbage Poriyal (also known as Cabbage Thoran | South Indian Stir Fried Cabbage)
- Mutton Ghee Roast (also known as Mangalorean delicacy, Mutton Ghee Roast)
- South Indian Prawn Curry!
- Malabar Squid Curry (also known as Nadan Koonthal Curry)
- Kerala style Pomfret Fry (also known as Kerala Fish Fry)
- Crab Biryani (also known as Crab Dum Biryani or Nandu Biryani)
- 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 on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
You can follow me on Facebook, Twitter, Pinterest, and Instagram for updates and recipes from Debjanir Rannaghar.
Here's the Coogri Pandy Curry Recipe Pin for your pinterest board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
kenneth gonsalves says
Your spice paste, is it cloves of garlic or whole black cloves?
Debjani says
Garlic cloves. Sorry for the confusion
Andrew says
Where do you buy your Kachampuli? I see one on Amazon that is very expensive, like $60 for a 6oz jar. Is there somewhere else you recommend buying this ingredient?
Thanks