Pork Curry, Coorg Style (Pandi Curry)

Pork Curry, Coorg Style (Pandi Curry)


20 people made this

About this recipe: The ethnic way of preparing pork curry, the way grandmothers used to cook, without seasoning. Now-a-days the preparation has been changed slightly, but the traditional method is the best.

KanikeIynanda Karnataka, India


  • 1 kg Pork
  • 1 tablespoon Red Chili powder
  • 2 teaspoons Turmeric powder
  • 2 medium size Onions
  • 5 to 6 Green chili
  • 2 pods(18-20 cloves) Garlic
  • About 8cm long Ginger
  • 3 tablespoons Cumin seeds (jeera)
  • 5 or 6 №s Cloves whole
  • 5 tablespoons Coriander seeds
  • 2 tablespoons Black pepper whole
  • Salt to taste
  • 1cup (250 ml) Water
  • 1 № Lemon, medium size
  • 2 tablespoons Black vinegar ('Kachanpuli', prepared/available in Kodagu)


  1. Cut the pork to about 3 cm size and wash thoroughly and drain water completely.
  2. Add red chili powder, turmeric and salt. Mix well and allow marinating for 10 minutes.
  3. Prepare a masala (mixture) by grinding onion, green chili, garlic, ginger, 1 tablespoon of cumin seeds, and 2 cloves to a coarse mixture. Do not add water.
  4. Boil 1 cup of water in a thick bottomed vessel.
  5. Add the ground masala and continue boiling for 1 or 2 minutes.
  6. Add marinated pork and cook until tender (for about 20 to 25 minutes).
  7. In a griddle (bandli) roast together 2 tablespoons of cumin seeds, 5 tablespoons of coriander, 2 tablespoons of black pepper and cloves Till it becomes black, but not burnt!
  8. Grind the roasted mixture to a very fine powder.
  9. Add the roasted and powdered mixture and black vinegar to the pork. Continue cooking on low flame until oil starts separating out from the meat.
  10. Now it is ready to eat. While eating, fresh lemon juice may be added for extra flavour and taste.


This preperation may be stored for about a week without refregeration!

Recently viewed

Reviews (1)


Great work! - 25 Apr 2016

Write a review

Click on stars to rate