Kachampuli
Veg
Vegan
Coorgi Gamboge vinegar — a thick, syrupy, intensely sour and dark-coloured vinegar produced by boiling down the extract of Garcinia gummi-gutta (kudampuli/kudalu) fruit until it becomes a concentrated black liquid. Used as the primary souring agent in all Coorgi meat curries (pandi, koli, mutton) in place of tamarind or tomato. Also served at the table as a condiment — a few drops on plain kadumbuttu transform it into a meal.
Cuisines
Coorgi
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | pork, cut into cubes |
| 1 tablespoon | vegetable oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 2 teaspoons | red chili powder |
| 1 teaspoon | coriander powder |
| 2 tablespoons | kachampuli (Coorg vinegar) |
| 1 large | onion, finely chopped |
| 1 inch | ginger, finely chopped |
| 5 cloves | garlic, minced |
| 2 green chilies | slit |
| 1 sprig | curry leaves |
| Salt | to taste |
| 1 cup | water |
Instructions
- 1 Heat the vegetable oil in a deep pan over medium heat.
- 2 Add mustard seeds and allow them to splutter.
- 3 Add chopped onions, ginger, garlic, green chilies, and curry leaves. Sauté until the onions are golden brown.
- 4 Add turmeric powder, red chili powder, and coriander powder. Stir well to combine.
- 5 Add the pork cubes and salt to taste. Mix thoroughly to coat the pork with the spices.
- 6 Pour in the water and bring it to a boil.
- 7 Reduce the heat to low, cover, and let it simmer until the pork is tender, about 30-35 minutes.
- 8 Once the pork is cooked, add the kachampuli and mix well.
- 9 Cook for an additional 5 minutes, allowing the flavors to meld.
- 10 Serve hot with steamed rice or roti.
Tips
Adjust the amount of kachampuli according to your taste preference for tanginess.