Kodagu x Japan
Coorg pandi katsu
A pork cutlet with a Kodava passport. The kachampuli does the talking.
70 minTime
41 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original1049kcalsame
41 gproteinsame
7 gfibresame
70minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Rinse and cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
- 2Dry roast the coriander, cumin, red chillies, whole spices and mustard on low heat, stirring, until very dark brown. Cool and grind fine.
- 3Fry the onion in 1 tbsp of the oil on medium heat 8 minutes. Add the ginger garlic paste and 2 tbsp masala, then the water, kachampuli, jaggery and ketchup. Simmer 8 minutes.
- 4Make small cuts through the fat edge of each chop and pound to 1.5 cm. Season with salt, pepper and 1 tsp masala.
- 5Coat in maida, then egg, then press into panko. Heat the oil on medium heat to 170°C and fry 5 minutes a side until deep golden and no pink remains inside.
- 6Drain on a rack 3 minutes, then slice. Toss the cabbage with a pinch of salt and fried curry leaves.
Serve it like this
Fan the sliced katsu over a mound of cabbage, pour the dark sauce in a thick line beside it rather than over it, and finish with fried curry leaves. Rice in a small bowl on the side.
