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.
Servings 3 People
Calories 398kcal
Cost Rs 500
Ingredients
- 500 g Pork
- 1 tablespoon Oil
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red chili powder
- ¼ teaspoon Mustard seeds
- 7 Curry leaves
- 1 tablespoon Coorgi spice Powder see details below
- ½ cup Pork stock
- 1 tablespoon Coorgi Spice Paste see details below
- 1 teaspoon Turmeric extract
- 4-5 cups Water
- 1 teaspoon Kachampuli
- 1 teaspoon Salt or to taste
Coorgi Spice Powder
- 1 teaspoon Fenugreek seeds
- ½ teaspoon Cumin seeds
- ½ teaspoon Coriander seeds
- 1 teaspoon Pepper
Coorgi Spice Paste
- 3 Small onions quartered
- ½ inch Ginger
- 8 garlic clove
- 7 clove / laung / lobongo
- 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 place it on a low flame.
- Add fenugreek seeds, cumin seeds, coriander seeds, and pepper.
- Mix all the seeds well. Roast them till they change 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, garlic clove, 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.
Notes
This Pork Pandi Curry recipe comes from Chef Piyush Menon, who is from Kerala. It is not my own recipe; I am simply sharing it exactly as Piyush provided it.
Nutrition
Serving: 150g | Calories: 398kcal | Carbohydrates: 6.3g | Protein: 60.4g | Fat: 13.8g | Saturated Fat: 3.3g | Cholesterol: 162mg | Sodium: 414mg | Fiber: 1.4g | Sugar: 1.6g
