| Pandhi Curry (Coorg Pork Curry) |
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What is special about Kodava/Coorg cuisine is the way in which the various masalas are blended. The Kodava way of preparation is different from that of the other South Indian dishes. Certain dishes are very unique to the Kodavas or Coorgs. Some of the typical Kodava dishes are the Pandhi Curry (Pork Curry), Bamboo Shoot Curry, Jungle Mango Curry and Rice Roti or Otti as they are known in the local Kodava dialect. The usage of a black vinegar made out of a wild black fruit called Kachampuli, provides a distinct taste to the Pandhi Curry and other meat dishes like mutton. Pandhi Curry (Coorg Pork Curry):
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| ½kg Pork ( preferably with bones) cut into medium size pieces ½ Teaspoon Kachampuli or 1 ½ tablespoon thick tamarind pulp 1-2 teaspoon salt 1 teaspoon red chilli powder. |
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Masala 1: Roast the following ingredients on a medium flame to a very dark colour and grind together. 1 teaspoon jeera ¼ teaspoon fenugreek 2 tablespoon black pepper 1 tablespoon coriander
Masala 2: To grind the following ingredients: 2 onions sliced 1 teaspoon ground ginger 1 teaspoon ground garlic 6-8 Green chillies 1 Small bunch coriander leaves (keep a little for garnishing)
Process of cooking Pandhi Curry:
Put the pork in a pressure cooker, mixing both the masalas.
Keep aside for ½ hour.
Add the turmeric, salt and chilli powder.
Add half cup water, cover and pressure cook till done.
Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the
gravy becomes thick.
Garnish with coriander leaves.
=>It can serves 3 persons
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Recipes Kodagu(Coorg) recipes Pandhi Curry (Coorg Pork Curry)
Recipes Kodagu(Coorg) recipes Pandhi Curry (Coorg Pork Curry)
