Pandi curry or Coorg Style Spicy Pork is probably one of my most favourite ways of eating pork. Perfect with an akki roti, rice or a glass of beer.
If you ask anyone who knows me decently well, they will tell you how much I love Pandi Curry. There are friends who now tease me that if you want Monika to come, make Pandi curry and she’ll be there. So when I had Nivedita from Coorg join the team, it was obvious that she will make it for me 😉
She made this for me a few months ago and a recipe draft has been sitting in my dashboard since then. But life has been crazy busy (and I have been stuck with a terrible writer’s block) and as a result, this blog has gone silent.
I want to be here more often, I miss writing! But somehow I can’t seem to make time and energy for it. I am not promising anything, but I am going to try my best to be here and write once a week. Write about what’s happening, what I ate and may share a recipe at the end or may be not! Would you dear readers be interested in posts like these?
Because I honestly do love this space but I am also getting bored with simply sharing recipes. So tell me, I am waiting to hear from you.
Coorgi Pandi curry - Coorg Style Spicy Pork
- 1 kg Pork cut into cubes
- 1 tsp Turmeric powder
- 2 tsp Chilly powder
- 1 tsp Salt
- 20 no Shallots
- 4 Green chillies
- 8 Garlic cloves
- 1 inch Ginger
- 3 tsp Pork masala coorg black masala
- 2 tsp Kachampuli Coorg vinegar
- Coriander for garnishing
- Wash the pork pieces well before using it.
- In a pressure cooker add the pork pieces, turmeric, chilly powder, salt and 1 cup of water.
- Let it cook upto 3 whistles and then remove from flame and keep it aside.
- In a blender add the ginger, garlic, green chillies and 1/4th the quantity of shallots and blend it to a paste, adding a little if necessary. Keep aside..
- Then coarsely blend rest of the shallots
- In a kadai, over medium high heat, pour some oil and then add the ginger garlic paste and the shallots. Let it fry until cooked.
- Remove the pork from the cooker and add it to the kadai. Let it fry with the masala.
- Sprinkle in the pork masala powder and kachampuli.
- Let it cook on a medium high heat until the oil surfaces.
- Check for seasoning and garnish with chopped coriander leaves.