Friday, 16 May 2014
"Pandi curry" or Coorgi Pork curry
Coorg is like 2nd home for me...two of my close friends are from coorg...
we drive to Coorg every year...
I love everything about Coorg, the weather, the hospitality of the folks there and most of all the food.
Love the cuisine especially the non-vegetarian.
During my last trip to coorg I learnt to make the famous "Pandi curry" or Coorgi prok curry.
Pork - 1 kg
chilly powder - 2 tbsps
salt - 2 tbsp
turmeric - 1 tbsp
green chillies - 6
onions - 4
Garlic pod - 1 whole
cumin seeds - 1 tbsp
ginger - 2 inch piece
coriander leaves - 1/2 sprig
Kachumpuli / black coorg vinegar - 1 tbsp (alternatively use tamarind juice)
dry masala - 1 tbsp (especially made for pandi curry)
Oil - 1 tbsp
For dry masala - dry roast the below ingredients until dark brown and grind to a smooth powder :
coriander seeds - 2 tbsp
cinnamon - 4
cloves - 4
pepper - 1 tsp
mustard - 1 tsp
jeera - 1 tsp
Cut pork into medium pieces, wash and pat dry. Marinate with salt, chilly powder and turmeric powder for atleast 1 hour.
Grind onion, ginger, garlic, green chilly, coriander leaves and cumin seeds to a coarse paste.
Take a deep pan, keep on low heat, add 1 tbsp oil and fry the ground paste for 2 minutes.
Add the pork and fry for another 2 minutes, now add 1.5 cups of water and cook the pork for 10-15 minutes. Now add the dry masala and the kachumpuli and mix well and switch off heat after frying for 3 minutes.