Pandi Curry

Pandi Curry

Pandi Curry

Coorgi pork curry — the defining dish of Kodava cuisine and one of the most celebrated regional meat preparations in India. Pork pieces slow-cooked in a dark, intensely flavoured gravy built on whole coriander seeds, black pepper, dried red chilli, and an abundance of kachampuli (Coorgi Gamboge vinegar), which gives the curry its characteristic deep brown colour and sharp-sour edge. No tomato, no yogurt — just spice, pork fat, and kachampuli. Kodavas, though Hindu, have historically been pork-eating warriors, and pandi curry is made at every ceremony, harvest festival, and homecoming.

Cuisines

Coorgi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 50 min Total: 65 min 2-3 servings

Ingredients

500 grams pork, cut into cubes
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 tablespoon coriander powder
1 teaspoon black pepper powder
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
2 inches cinnamon stick
4 cloves
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 cup water
2 tablespoons vinegar
to taste salt
1 tablespoon Coorgi garam masala

Instructions

  1. 1 Heat oil in a large pan over medium heat and add mustard seeds. Allow them to splutter.
  2. 2 Add cumin seeds, fenugreek seeds, cinnamon stick, and cloves. Sauté for a few seconds until aromatic.
  3. 3 Add the chopped onions and sauté until they turn golden brown.
  4. 4 Stir in the ginger-garlic paste and green chilies. Cook for 2-3 minutes.
  5. 5 Add the pork cubes and sauté until they are browned on all sides.
  6. 6 Mix in turmeric powder, red chili powder, coriander powder, black pepper powder, and salt. Cook for another 5 minutes.
  7. 7 Pour in water and vinegar, and bring the mixture to a boil.
  8. 8 Reduce the heat to low, cover the pan, and let it simmer for 30-35 minutes until the pork is tender and the curry thickens.
  9. 9 Sprinkle Coorgi garam masala over the curry, mix well, and cook for an additional 5 minutes.
  10. 10 Serve hot with steamed rice or traditional Coorgi rice preparations.

Tips

For an authentic taste, use freshly ground Coorgi garam masala.