Coorg Pandi Curry (Kodava Pork Curry)

Pandi curry is the pride of the Kodava people in the coffee hills of Coorg (Kodagu, Karnataka). Its almost black colour comes from dry-roasted spices and 'kachampuli', a dark vinegar made from the kokum-like fruit of the Garcinia tree.

If you cannot find kachampuli, use tamarind paste with a splash of balsamic or malt vinegar. Serve with akki rotti or kadambuttu (rice balls) – or simply rice.

• Serves 4
• Prep 20 min
• Cook 70 min
• gluten-free · dairy-free · Spicy
• Famous in Karnataka (Kodagu)

Ingredients

• 800 g pork belly or shoulder with some fat, in 3 cm cubes
• 1 tsp turmeric, 1½ tsp salt
• Roast and grind: 3 tbsp coriander seeds, 1 tbsp cumin seeds, 1½ tsp black peppercorns, 1 tsp mustard seeds, 4 cloves, 3 cm cinnamon, 6 dried red chillies
• 2 onions, chopped
• 10 garlic cloves and 5 cm ginger
• 4 green chillies
• 2 sprigs curry leaves
• 2 tbsp kachampuli (or 2 tbsp tamarind paste + 1 tbsp malt or balsamic vinegar)

Method

1. Dry-roast the whole spices and chillies in a pan on low heat, stirring, until very dark brown and fragrant (not burnt), 6–8 minutes. Cool and grind to a fine powder.
2. Blend onions, garlic, ginger and green chillies to a coarse paste.
3. Put the pork in a heavy pot with turmeric, salt, the onion paste and curry leaves. Cook covered on medium heat – no oil needed, the pork releases its fat – for 40 minutes, stirring now and then.
4. Add the spice powder and fry with the pork fat for 5 minutes until dark.
5. Add the kachampuli (or tamarind and vinegar) and 100 ml water. Cook uncovered 15–20 minutes until the pork is tender and the curry thick and almost black.

Tip: Roasting the spices really dark is the secret – take your time on low heat.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.