Pandi curry is a recipe traditional to the Coorg or Kodava community of Karnataka, made with pork, peppercorns and kachampuli.
Kaveri unfolds a soft muslin cloth in the copper steamer on her stovetop, and delicately picks out the kadambuttus. We must eat it hot with pandi curry, she says. The gravy is a peaceful brown, the flavours clear and vibrant, humming an unsullied tune of meat and spice. The pepper, like a loving hand that props up the flavours with warmth, lets the pork, that most flavourful of meats, sing. Read the full story of Kaveri Ponnapa’s Coorg Pandi curry here.
Kaveri Ponnapa's Pandi Curry
Spice Mix (freshly roasted and ground):
1 tbsp Mustard seeds
1 tbsp Cumin seeds
A pinch Fenugreek seeds
1 1/2 tbsp Black pepper
(Cinnamon, cardamom and cloves, optional)
1 kilo of pork (a combination of fat, bone and lean meat. Skin for added flavour, optional)
2 tbsp Coriander powder
Red chilli powder, to taste
Salt to taste
3 large Onions
3 inch root of ginger paste
1 1/2 bulbs of garlic paste
2 tsp kachampuli
2-3 green chillies, slit
4 tbsp Vegetable oil
2 cups of water
Add a bit of turmeric to the meat and let it rest
In a heavy bottomed pan, heat the oil and fry the onions lightly
Add in the ginger and garlic paste. Fry till aromatic.
Add the coriander powder and red chilli powder.
Now, add in the pork
Cook on open high heat
Add 3 generous sprinklings of salt
Add the ground spices
Cook until the pork releases some water and fat.
Check for salt
Add in 2 cups hot water (depending on how much gravy you'd like, keeping in mind the quantity of water and fat released)
Pressure cook on low flame for 20 minutes
Release pressure and uncover
Add kachampuli. Allow to simmer.
Add in the green chilli and take off the heat.
This recipe is a #1000Kitchens feature!
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