Coorg / Kodava style Pork / Pandi curry
Rich dark pork curry filled with slightly chewy bits of meat and sudden surprises of tamarind and peppery bits. I have always been fond of my aunt’s Pork curry which she learned from a Coorgi friend. I gave an attempt and it came out delicious :) It goes well with ‘akki roti’ (rice roti) or ‘kadam
Servings 5 serving
Ingredients
- 1 kg pork
Gravy
- 3 numbers onion (medium)
- 1 sprig curry leaves number
- 2 tbsps garlic (grinded)
- 1 ½ tbsps ginger (grinded)
- 2 tsps Chilly powder
- ¼ teaspoon turmeric powder
- 1 teaspoon tamarind (puli)
- 4 tsps vinegar
- ⅔ cup water
Masala Powder
- ½ teaspoon Jeerakam
- 5 tsps Whole Pepper
- 8 numbers clove
- 2 inchs cinnamon stick
Instructions
- Clean and drain the pork pieces.
- Heat the ingredients listed under masala powder in a small pan. Then grind it into fine powder.
- Heat oil in a pan / cooker. Saute the sliced onion, salt and curry leaves. Saute it until light brown.
- Then add ginger and garlic paste and saute it well.
- Add chilli powder, turmeric powder and grinded masala powder. Saute it well.
- Grind tamarind in mixi with 1 teaspoon water.
- Add tamarind paste. Mix it well and add enough salt to the gravy.
- If the above gravy is prepared in a pan, transfer it to cooker. Add pork pieces, ⅔ cup water and mix well. Cook it until pork is done. It might take upto 1 - 2 whistles. ***Since tamarind is added while cooking pork , pork fat won't get melted completely.
- Add vinegar. Adjust the salt and mix it well. Boil it until the gravy is thick and have the required consistency.
- Enjoy with‘akki roti’ (rice roti) or ‘kadambuttu’ (rice dumplings), neer dosa, rice or any other Indian bread.
Notes
Since tamarind is added while cooking pork , pork fat won't get melted completely.