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

Build a full meal around Pandi Curry

Get a matched combo of sides and accents

Recipe

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

Ingredients

Pork 500 grams Pork , cut into cubes
vegetable oil 2 tablespoons Vegetable oil
Mustard Seed 1 teaspoon Mustard Seed
turmeric powder 1 teaspoon Turmeric powder
red chili powder 2 teaspoons Red chili powder
coriander powder 1 tablespoon Coriander powder
black pepper powder 1 teaspoon Black pepper powder
Cumin 1 teaspoon Cumin , seeds
Fenugreek Seed 1 teaspoon Fenugreek Seed
cinnamon stick 2 inches Cinnamon stick
Clove 4 Clove
Onion 1 Onion , large, finely chopped
ginger-garlic paste 1 tablespoon Ginger-garlic paste
Green Chili 2 Green Chili , slit
water 1 cup Water
vinegar 2 tablespoons Vinegar
salt to taste Salt
garam masala 1 tablespoon Garam masala , Coorgi

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.