For those of you who have never heard of it, Coorg is Kodagu, the smallest district in Karnataka. If you were to draw a rectangle around it, it is only about 60 miles by 40 miles. During British Raj, Kodagu was called Coorg ; and its people, Coorgs, rather than Kodavas as they call themselves.
The Kodavas are a rather unique community, a martial race of handsome, brave and hospitable people,
tall, handsome men and beautiful women with sharp features. :-)
Coorgs are "pure" or "strict" non-vegetarians, as some of them like to call themselves. This obviously goes back to the times when they hunted the wild boar, deer and birds that populated their dense forests.
Pork is a great delicacy in Kodagu,and this classic curry is the star of the table.
I attempt to make the famous Coorg pandi curry. With ur blessings, here I present. It was so yummy so yummy, I have no words to describe the taste. No wonder it is so famous. :-)
Source: Chef Naren Thimmaiah’s . This is his mum's recipe
Ingredients:
1- Pork - 1 kg, with some fat( and ideally some bones,cut into cubes) not exceeding 250 grams.
Turmeric powder - 2 tsp
2- Onions - 2 large, chopped fine.
3- Ginger - 4 inch piece
Garlic - 4 cloves
4- Mustard seeds - 1 1/2 tbsp
Cumin seeds - 2 tbsp
Fenugreek seeds - 1 tsp
Whole black peppercorns - 1 tbsp
5- Coriander powder - 1 tbsp
Red chili powder - 1 tbsp
6- 2 cups hot water.
7- 1 ½ tablespoon kachampuli (kudampuli), or dark malt vinegar ( see note)
8-Green chillies - 3 slit in half
9- salt to taste.
10- A little oil for frying
Method :
- Grind the ginger and garlic to a fine paste.
- Dry roast (4). Start with the spices that take longer to roast. Mustard seeds should turn white and begin to crackle; the cumin and fenugreek should turn dark brown and begin to release their aromas, followed by peppercones. Allow them to cool, then grind to a fine powder.
-Wash and drain the pork, sprinkle with the turmeric and set aside.
-Fry the chopped onions in a little oil ( 3-4 tablespoons) until lightly browned.
-Add the garlic ginger paste and fry for a few minutes.
-Add the pork and turmeric, and fry until the pork releases water, and begins to change colour.
-Sprinkle and mix in (5), and finally all the dry roasted spices. Stir thoroughly. Add salt to taste.
-Add about 2 cups of hot water, or according to the gravy required.
-Pressure cook on medium heat for about 20 mins. Remove from gas and allow the pressure to drop.
entamme ingene kothippikathe :)we dont prepare pork at home..so i want to go to coorg again again just for having this curry..ini ippo sherinte aduthekku varam pandi curry kazhikkan hhiii evidunnu oppichu ee kachampuli?avide available aano?
ReplyDeleteHe he. come home and i can serve this to u dear. :-)
ReplyDeleteI bring kudampuli from kerala on each of my visits dear. I have a list of things I bring ;)
enthanno njan coorg l poyappol recipe kittiyirunnu..appo avaru athil use cheyyunnathu kudampuliyude oru concentrated syrup aanu.athukondanu avarude currykku nalla black colour varunnathennu paranju.aviduthe shopil okke kachampuli ennu paranjal ee syrup aanu avaru tharunnathu.atha njan chodhiche...
ReplyDeleteI know it is made using a very complicated process rite? I used tamarind paste and added kudampuli ,whole, for colour. :-) Now this was a secret, not anymore :-)
ReplyDeleteLove the color and the masala sounds really flavorful,yum curry
ReplyDeletenice click sherin.. i dont eat pork.. but i can try this with chicken..
ReplyDeleteya it is...they explained me the method .since i didn't have any plan to make it.i just 4 got it right away .thanks dear for revealing ur secret :)
ReplyDeleteSherin, this sounds so awesome. Can we make this with goat meat?
ReplyDeleteMinnie@thelady8home.com
The original recipe calls for pork. But goat would taste great with this recipe. The tangy sauce would go well with the mature goat meat.
ReplyDeleteI seldom see pork dishes in Indian cuisine ( or maybe I haven't been looking hard enough :D ) and this dish looks mouthwatering indeed ! Sort of our adobo dish without (al) most of your awesome spices :P :D
ReplyDeletelooks awesome Sherin...Happy Diwali to you and ur family...
ReplyDeletelooks awesome Sherin...Happy Diwali to you and ur family...
ReplyDeleteWow sounds great I don't eat pork but definitely will try it with my fav chicken..Can I use Chicken Sherin??
ReplyDeleteI love coorg but haven't visited still :) Nice recipe dear!!
Maida Burfi - A Festive Sweet
Thanks dearies.
ReplyDeleteAnne, Pork is very popular esp in south indian cuisine. Pls do try my pork vindaloo which is a goan dish :-)
Divya, I'm sure chicken would be very tasty with this recipe dear.
wow..super!never tried pork items...
ReplyDeleteDear Remya
DeletePls do try this recipe. Comes out really nice and tasty. Goes very well with rice but also with chapathi, batura adn naan too. Let me know how it turns out if you get to try it.
Regards
Sherin
Heard a lot about this Coorgi dish .. we get very good pork here. I will make it sometime.Bookmarking it.
ReplyDeleteDear Shobha
DeleteThank you for dropping by Shobha. This is the perfect recipe to try. Good pork is hard to come buy, right Shobha? Pork with some rind would be really good. My mouth is watering righting this reply. Ineed ot make this again coming weekend now. :)
Regards
Sherin
In India Kachampuli can be ordered online through www.coorgshoppe.com. They also have the pork masala powder!
ReplyDeleteDear Dr Chinnappa
DeleteThat is very useful piece fo information. Thanks for sharing. Hope you enjoyed reading through the post.
Regards
Sherin
I'm gonna try this tomorrow....with such reviews I'm sure that it'll be delicious....
ReplyDelete