Pandi curry (Kodava pork curry)
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Dark, tangy pork curry of Kodagu, flavoured with roasted spices and kachampuli, the black vinegar of the Malabar tamarind.
Region: Kodagu (Coorg), KarnatakaOccasion: Festivals such as Kailpodh and Puttari, weddings and family gatheringsTime: 1 hour 15 minServes: 4Non-vegetarian
Ingredients
- 1 kg pork with some fat, cut into pieces
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 6 dried red chillies
- 1 tsp turmeric
- 2 onions, chopped
- 8 garlic cloves and 1-inch ginger, crushed
- 4 green chillies
- 2–3 tsp kachampuli (Coorg vinegar), or tamarind to taste
- Salt to taste
- A sprig of curry leaves
Method
- Dry-roast the coriander, cumin, pepper, mustard and red chillies on low heat until very dark brown but not burnt. Grind to a fine powder.
- Rub the pork with turmeric and salt.
- Cook the pork with onions, ginger, garlic, green chillies and curry leaves in a heavy pot, covered, so it cooks in its own fat and juices. Add a little water if needed.
- When the pork is nearly tender, add the roasted spice powder and mix well.
- Cook uncovered until the gravy is thick and dark and coats the meat.
- Stir in the kachampuli, simmer for 2 minutes and serve with kadambuttu or akki otti.
History
Pandi means pig in Kodava takk, the language of the Kodavas. Pork from farms and forests has long been central to Kodava feasts, and kachampuli is made by boiling down the juice of the local Garcinia fruit.
Significance
Pandi curry with kadambuttu is the signature dish of Kodagu and is cooked for Kailpodh, the festival of arms, and for Puttari, the harvest festival.