Coorg Style Pandi (Pork) Curry

Sep - 18 | harishcoorg | no comments. | Blog

Ingrediants

Pork – 1 kg
Onion(medium) – 2 nos
Green chillies – 6 nos
Garlic pods – 5 – 8 nos
Ginger – 1 1/2 inch piece
Coriander leaves – 2 – 3 stems
Curry leaves – 12 nos
Cumin seeds(Jeerakam) – 1 tsp
Mustard seeds
Salt – As reqd
Oil – As reqd

For marination:-
Chilli powder
Turmeric powder
Salt
Black vinegar(Kachampuli)

For garam masala:-
Coriander seeds – 5 tsp
Peppercorns – 2 tsp
Fennel seeds(Perinjeerakam) – 1 tsp
Cloves(Grambu) – 3 nos
Cardamom(Elakka) – 3 nos
Cinnamon bark(Karugapatta) – 1 inch piece

1. 1)Cut and wash the pork pieces. Drain the excess water.
2. 2)Add the marination ingredients to it and set aside for an hour or longer.
3. 3)Fry the garam masala ingredients on medium heat.
4. 4)Grind them to a fine powder and set aside.
5. 5)Grind the onions, green chilles, garlic, ginger, coriander and curry leaves along with the cumin seeds to a coarse paste.
6. 6)Heat oil in a pan or a kadai.
7. 7)Splutter mustard seeds.
8. 8)Add the ground coarse paste and fry till the raw smell of onion and garlic start leaving.
9. 9)Add the marinated pork to this and mix well, till the paste has coated the meat.
10. 10)Cover the vessel and allow to cook for 10 – 15 mins.
11. 11)Open the lid, mix the contents once again thoroughly.
12. 12)Add the freshly prepared garam masala (1 – 2 tsp) and stir well.
13. 13)Cook for another 10 mins keeping the container opened or till the dish becomes dry.
14. 14)Garnish with freshly chopped coriander leaves.