Coorg Style Pandi Curry is a traditional styled and specialty pork dish of Coorgi Cuisine. Spicy, rich and flavorful, the pork dish is unique and special with the distinct flavor of Kachampuli extract. This extract is peculiar to the region and the tribal folks have mastered the art. Coorgi Pork Curry also officially termed ‘Kodagu’, is an authentic dish of Coorg region, an affluent hill station with misty landscapes and scenery. The forest covered hills are rich in spices and coffee plantations. Coorg is a district in Karnataka and you will find a lot many special dishes having its origin here. Coorgis chop the pork pieces in fairly big squares. They allow the meat to cook in its own fat and the spices get well absorbed in the flesh. Rich and dark pork curry with chewy pork bits with surprises of peppery bits and tangy Kachampuli, this is what makes Coorg Style Pork Curry a favorite one.
Coorg Style Pork Curry is the most beautiful way of relishing pork for functions, parties and other special occasions. The mouth watering delicacy goes perfect with ‘Akki Roti’, Neer Dosa, rice and other Indian breads. I had always been fond of my sister’s pork curry which she learned from a Coorgi friend. Coorg Style Pandi Curry is simple to prepare at the same time grand and exotic in texture. the staple Coorgi pork officially known as Kodagu located amidst beautiful mountains in Karnataka with a perpetually misty landscape. Coorg is an affluent hill station very well known for forest-covered hills, spices and coffee plantations. Pork is rich in protein and other vital nutrients required for body. This is an easy to prepare dish with readily available ingredients. You can explore a well detailed Coorg Style Pandi Curry | Coorg Style Pork Curry recipe here.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Karnataka
Servings 6 people
Ingredients
- 1 kg Pork
- 2 nos Onion medium
- 6 nos Green chillies
- 5 - Garlic cloves
- 1 1/2 inch Ginger
- 1 bunch Coriander leaves
- 12 nos Curry leaves
- 1 tsp Cumin seeds Jeerakam
- 1 tsp Mustard seeds
- Salt As reqd
- Oil As reqd
For garam masala:-
- 5 tsp Coriander seeds
- 2 tsp Pepper corns
- 1 tsp Fennel seeds Perinjeerakam
- 3 nos Cloves Grambu
- 3 nos Cardamom Elakka
- 1 inch Cinnamon bark Karugapatta
For Marination:-
- 2 tsp Chilly powder
- 1/4 tsp Turmeric powder
- 2 tsp Black Vinegar(Kachampuli)
Instructions
For preparing the delicious dish, first cut and wash the pork pieces. Drain the excess water.
Add the marination ingredients to it and set aside for an hour or longer.
Fry the garam masala ingredients on medium heat.
Grind them to a fine powder and set aside.
Grind the onions, green chilles, garlic, ginger, coriander and curry leaves along with the cumin seeds to a coarse paste.
Heat oil in a pan or a kadai.
Splutter mustard seeds.
Add the ground coarse paste and fry till the raw smell of onion and garlic start leaving.
Add the marinated pork to this and mix well, till the paste has coated the meat.
Cover the vessel and allow to cook for 10 - 15 mins.
Open the lid, mix the contents once again thoroughly.
Add the freshly prepared garam masala (1 - 2 tsp) and stir well.
Cook for another 10 mins keeping the container opened or till the dish becomes dry.
Garnish with freshly chopped coriander leaves.
:- Can be served with hot rice, dosa, chappathis, bread.
Notes
You can visit this linkPork Vindaloo in Goan Style. You can also visit this linkKerala Beef Chilli.
Tried this recipe?Let us know how it was!
- Birthday
- Dinner
- Easy
- Koorg
- Lunch
- Party
- Sidedish
- Traditional
- Xmas
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written by ParvathyT S continue reading
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Response (3)
R
Ram July 5, 2021
What a nice recipe for pandi pork, really enjoyed this coorg pork curry.
Reply
J
Jaishnavi January 12, 2022
What can we substitute kochumpuli with ?
Reply
a
aley kurian January 14, 2022
If you don’t have kachampuli you may substitute it with equal quantity of thick tamarind juice or lime juice.
Reply
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