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Pandhi/Pandi Curry- Coorgi Style slow cooked Pork Curry

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Despite being pure non vegetarians, pork is one meat which is hardly bought by us. The hesitation is always because I am a bit concerned about the quality of the meat. After talking to a lot of fellow foodies, we found a reliable place to get pork. Pandi Curry a.k.a Coorgi Style Pork has been on my “top to- do Pork dishes list” and so didn’t have to struggle with the “what to make syndrome” πŸ˜›

I got the recipe of Kaveri Ponnapa from Coorg.com, which seemed pretty easy. The only roadblock I had was Kachampuli. I knew that gambooge (Kudampuli) is known as Kachampuli in Coorg. But the ingredients list mentioned a tablespoon of kachampuli, which put me in a spot. After a search I found that it is the extract of gambooge taken in its raw form and boiled and reduced to a thick consistency and stored in glass/ceramic jars. As I wanted the dark colour which is synonymous to the coorgi pork, I decided to modify it with the dried Gambooge I had. Thankfully it worked. The result was a delicious pork curry. In love with it πŸ™‚

Update: I finally managed to buy Kachampuli during our our Coorg trip. Though the original recipe calls for 1 to 1-1/2 tablespoons of it, I feel the sour taste would be overpowering. I would recommend using about 3/4 tablespoon of Kachampuli. You may taste and adjust according to your palate.


Print Recipe
Pandhi/Pandi Curry- Coorgi Style slow cooked Pork Curry
Pandhi/Pandi Curry is a signature dish of Coorg, in Karnatake state.
Course Side dish
Servings
servings
Ingredients
Course Side dish
Servings
servings
Ingredients
Instructions
  1. Dry roast each of the dry spices on a hot tava, separately.
  2. Cool and grind them to a fine powder.
  3. Wash and drain the pork, sprinkle with the turmeric and set aside.
  4. Heat oil in a pan.
  5. Add the chopped onions.
  6. When they turn light brown, add the garlic ginger paste and fry for a few minutes.
  7. Sprinkle and mix in the coriander powder, chilli powder, and finally all the dry roasted spices. Stir thoroughly.
  8. Add the pork and turmeric, and fry until the pork releases water, and begins to change colour.
  9. Add salt.
  10. Add about 2 cups of hot water, or according to the gravy required.
  11. Cover and cook on low heat, till the pork is cooked through.
  12. Add about 3/4 to 1 tablespoon of kachampuli, and simmer for a few minutes.
  13. If you are using a substitute for kachampuli, like a dark brown vinegar, you will have to double the quantities, and the curry may not be so dark in colour.
  14. Finally, add the green chillies.
Recipe Notes

NOTE:

1. This is what I did for Kachampuli substitute. Take 2 dried gambooge pieces (Kudampuli). Chop them up and soak in 1/4 cup warm water for 15 minutes. Grind to a fine smooth paste. Strain the pulp. Add a little bit of water if it's too thick. Boil the strained mixture till you get a slightly thick syrupy consistency. Use as required

2.If the pork has lots of fat use as less oil as possible. Using a non stick pan helps.

Share this Recipe
  1. Parikshit says:

    Such a simple recipe yet looks so tempting! Am gonna try this soon πŸ™‚

  2. Parikshit says:

    Such a simple recipe yet looks so tempting! Am gonna try this soon πŸ™‚

  3. coralcrue says:

    oooh! to just grab a bite of that. look so tempting πŸ™‚

  4. coralcrue says:

    oooh! to just grab a bite of that. look so tempting πŸ™‚

  5. john obrien says:

    must try… love simple yet exotically satisfying foods.thank you.

  6. john obrien says:

    must try… love simple yet exotically satisfying foods.thank you.

  7. Aruna says:

    One of my absolute favourites!

  8. Aruna says:

    One of my absolute favourites!

  9. Saritha Sunil says:

    Yummy! Reminds me of the same college Mareena! πŸ™‚

  10. Saritha Sunil says:

    Yummy! Reminds me of the same college Mareena! πŸ™‚

  11. coralcrue says:

    i thought this would be a very complicated process, you’d made it look really simple. i have them at various outlets in chennai, they serve it with a brinjal relish that is very tasty too, do you have the recipe for that too? lovely!!!!

  12. coralcrue says:

    i thought this would be a very complicated process, you’d made it look really simple. i have them at various outlets in chennai, they serve it with a brinjal relish that is very tasty too, do you have the recipe for that too? lovely!!!!

  13. Mareena Jerrish says:

    Thank you Coral crue. Shall try and post the brinjal salna recipe sometime ..

  14. Mareena Jerrish says:

    Thank you Coral crue. Shall try and post the brinjal salna recipe sometime ..

  15. Regina Priya says:

    If alongwith the written recepies, if there are videos available showing how the recepies are made it will be very very nice.
    Thanks.
    regina.

  16. Regina Priya says:

    If alongwith the written recepies, if there are videos available showing how the recepies are made it will be very very nice.
    Thanks.
    regina.

  17. Mareena Jerrish says:

    Shall work on it Regina..thanks for your suggestion

  18. Mareena Jerrish says:

    Shall work on it Regina..thanks for your suggestion

  19. Eknath Udyavar says:

    Looks incredibly simple, will try today itself. I am wondering why no onions in this recipe. Are shallots in the ground paste making up for onions?

  20. Eknath Udyavar says:

    Looks incredibly simple, will try today itself. I am wondering why no onions in this recipe. Are shallots in the ground paste making up for onions?

  21. Mareena Jerrish says:

    Yes the shallots are in place of Onions

  22. Mareena Jerrish says:

    Yes the shallots are in place of Onions

  23. Aruna says:

    Your profiteroles looks so perfectly golden and roundly themselves. The finished chocolate covered ones are simply to die for. Beautiful!

  24. Aruna says:

    Your profiteroles looks so perfectly golden and roundly themselves. The finished chocolate covered ones are simply to die for. Beautiful!

  25. Aruna says:

    What a wonderful dish!

  26. Aruna says:

    What a wonderful dish!

  27. Mareena Jerrish says:

    πŸ™‚

  28. Mareena Jerrish says:

    πŸ™‚

  29. Meena Thennaapan says:

    Hi. I’m from Chettinad. This Kulambu is a specialty during weddings. It has come out well. We would place the “Thandu” in the centre before folding which would create a hole. Do try it sometime.

  30. Meena Thennaapan says:

    Hi. I’m from Chettinad. This Kulambu is a specialty during weddings. It has come out well. We would place the “Thandu” in the centre before folding which would create a hole. Do try it sometime.

  31. Mareena Jerrish says:

    Thank you Meena.. Will try the thandu sometime πŸ™‚

  32. Mareena Jerrish says:

    Thank you Meena.. Will try the thandu sometime πŸ™‚

  33. Ramya Menon says:

    Chechi! Made this. My inlaws full on impressed. Thankeeee πŸ™‚

  34. Ramya Menon says:

    Chechi! Made this. My inlaws full on impressed. Thankeeee πŸ™‚

  35. Mareena Jerrish says:

    Wow !! Thats so nice..You made my day <3 <3

  36. Mareena Jerrish says:

    Wow !! Thats so nice..You made my day <3 <3

  37. maria.K says:

    hi, Just wanted to inforrm you that this dish is not included in the pork archives— saw it by chance just now!! will try some time soon.

  38. maria.K says:

    hi, Just wanted to inforrm you that this dish is not included in the pork archives— saw it by chance just now!! will try some time soon.

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