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.
-Add about 1 to 1 ½ tablespoons of kachampuli, and simmer for a few minutes. If you are using a substitute for kachampuli, like a dark brown vinegar, you will have to double the quantities, and the curry may not be so dark in colour. Finally, add the green chillies.
Goes great with chapathi.
Goes great with chapathi.
