Coorg Pandi Curry
Iconic dark pork curry from Kodagu flavored with Kachampuli vinegar.
About this dish
Coorg Pandi Curry is the soul of Kodava cuisine from the hills of Coorg. This dark, spicy pork curry is unique for its use of 'Kachampuli', a thick, dark vinegar made from the Garcinia gummi-gutta fruit. Traditionally prepared for weddings and festivals, it uses a dry-roasted black masala that gives the dish its characteristic obsidian color and deep, smoky flavor.
Ingredients
The Meat
- 1 kg Pork (mix of fat and lean meat), cut into 1-inch cubes
- 1/2 tsp Turmeric powder
- 1 tsp Salt
Pandi Masala (Roasted Spices)
- 3 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 1 tsp Black peppercorns
- 1 tsp Mustard seeds
- 1/2 tsp Cloves
- 1 inch Cinnamon stick
Wet Aromatics
- 2 large Onions, finely chopped
- 2 tbsp Ginger-Garlic paste
- 6-8 Green chillies, slit
- 1 cup Fresh coriander leaves, chopped
- 1/2 cup Fresh mint leaves
- 1-2 tbsp Kachampuli (Coorg Vinegar)
Method
- 1
Marinate Pork
Wash the pork thoroughly. Rub with turmeric and salt and let it rest for 20 minutes. If the pork is very fatty, you do not need much additional oil for cooking.
- 2
Create the Black Masala
Dry roast all spices in the 'Pandi Masala' group on a low flame. The key is to roast them until they are very dark brown (almost black) but not burnt. This provides the color and smoky depth. Grind to a very fine powder.
- 3
Prepare Green Paste
Grind the green chillies, coriander leaves, and mint leaves with a splash of water into a thick green paste. This adds the herbaceous top notes to the heavy meat.
- 4
Sauté Aromatics
In a heavy-bottomed pressure cooker or pot, sauté the chopped onions until they turn translucent and soft. Add the ginger-garlic paste and sauté until the raw smell disappears.
- 5
Brown the Meat
Add the pork cubes to the pot. Cook on high heat for 8-10 minutes, stirring frequently. The pork will release its own fat and moisture. Sear until the meat is lightly browned.
- 6
Add Masalas
Stir in the green paste and the ground black masala powder. Mix well so every piece of pork is coated in the dark spice mix. Cook for 5 minutes until the oil starts to separate from the spices.
- 7
Pressure Cook
Add 1 cup of water (don't submerge the meat). Close the cooker and cook for 4-5 whistles (or 45 minutes in a pot) until the pork is tender and the fat has rendered into the gravy.
- 8
The Sour Finish
Once the pressure is released, add the Kachampuli vinegar. Simmer on low heat without the lid for 5-10 minutes. The gravy should thicken and turn a deep, dark brown, almost black.
Notes & variations
- Kachampuli is essential; if unavailable, use a thick balsamic glaze or tamarind paste, though the flavor will differ.
- Do not trim all the fat off the pork; the fat is what carries the flavor in a true Pandi Curry.
- The roasting of spices to a dark color is what differentiates this from other Indian curries.
- This dish tastes even better the next day as the spices penetrate deep into the meat.
Serve with
Traditionally served with Akki Otti (rice flour flatbreads) or Kadambuttu (steamed rice balls).
Cook's note
If the curry looks too light, roast a teaspoon of coriander seeds until nearly black, powder them, and add at the end.