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%Pandi Curry Recipe Debjanir Rannaghar

Pork Pandi Curry a.k.a Coorgi Pork

  • Author: Piyush Menon
  • Total Time: 1 hour 10 mins
  • Yield: 3 People 1x


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.


Units Scale
  • 500g Pork
  • 1 Tbsp. Oil
  • 1/4 Tsp. Turmeric Powder
  • 1/2 Tsp. Red chili powder
  • 1/4 Tsp. Mustard seeds
  • 7 Curry leaves
  • 1 Tbsp. Coorgi spice Powder (see details below)
  • 1/2 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
  • 1/2 Tsp. Cumin seeds
  • 1/2 Tsp. Coriander seeds
  • 1 Tsp. Pepper

Coorgi Spice Paste

  • 3 Small onions, quartered
  • 1/2 inch Ginger
  • 7 Cloves
  • 12 Curry leaves
  • 4-5 Small green chilies
  • 1/2 bunch of Coriander leaves
  • 1/2 Tsp. Oil


To make the Coorgi Spice Powder:

  1. Take a pan, and put it on slow flame.
  2. Add fenugreek seeds, cumin seeds, coriander seeds, and pepper.
  3. Mix all the seeds well. Roast them, till it changes color.
  4. Once roasted, let them cool for a while.
  5. Powder the cooled mixture and use it as a masala. Keep the ready masala/ spice powder aside.

To make the Coorgi masala paste:

  1. Heat a pan on a slow flame. Add onion, ginger, cloves, curry leaves, and small green chilies.
  2. Cook until the onions turn golden brown.
  3. Once cooked, add a handful of coriander leaves and oil so that the ingredients don't stick to each other.
  4. Mix and remove from heat. Now grind this paste nicely. Keep aside.

To make Pandi Curry:

  1. 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.
  2. Then add half a cup of water, masala, half cup of pork stock, Turmeric Powder, and red chili powder.
  3. Once fried, add pork, turmeric extract, Kachampuli, and salt to taste. Mix well.
  4. Add 4-5 cups of water. Cover the pan and cook it until the pork turn tender.
  5. Once cooked garnish it with coriander leaves.
  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Category: Pork
  • Cuisine: South Indian


  • Serving Size: 150g
  • Calories: 398
  • Sugar: 1.6g
  • Sodium: 414mg
  • Fat: 13.8g
  • Saturated Fat: 3.3g
  • Carbohydrates: 6.3g
  • Fiber: 1.4g
  • Protein: 60.4g
  • Cholesterol: 162mg
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