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by Monika

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Coorgi Pandi curry – Coorg Style Spicy Pork

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 😉

Pandi Curry

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.

So here is the recipe without any further delay! If you make this,  share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it.

pandi curry

Coorgi Pandi curry - Coorg Style Spicy Pork

Print Recipe Pin Recipe
Course Appetizer, Main Dish
Cuisine south indian

Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

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Appetizers & Sides// Heirloom Recipes// High-Protein// Indian Appetizers// Mains// Meat// Meat and Poultry4 Comments

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Comments

  1. Donna says

    August 23, 2019 at 7:33 am

    Hey monika. I’m definitely trying this recipe soon. Quick question: where can I get pork masala and kachampuli mentioned in your recipe?

    Reply
  2. Aron says

    August 23, 2019 at 12:46 pm

    How do u make the coorg black masala at home?

    Reply
  3. Tanya says

    January 28, 2020 at 4:46 am

    I used your recipe with a few personal tweaks & made the pandi curry. It was a hit with the family. Thanks for sharing 🙂

    Reply
  4. Tanya says

    January 28, 2020 at 2:47 pm

    Hey. I tried your recipe with a few personal twists & it turned out really yumm. The family loved it. Thank you for sharing it.

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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