Karnataka

Pandi curry

Name: Pandi curry
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: Kodava
Ingredients: 750 g with some fat, cubed pork; 2 medium sliced onion; 8 cloves garlic; 2 inch ginger; 4 green chilli; 1 1/2 tbsp coriander seeds; 1 tsp cumin seeds; 1 tbsp black pepper; 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; Whole spices, cinnamon, cloves; 1/2 tsp turmeric (ground turmeric); 2 tsp red chilli powder (indian red chili powder); 1 1/2 tbsp kachampuli; 2 tsp cooking oil (vegetable oil); 2 sprigs curry leaves; 1 1/4 cups water; Salt, to taste

Pork in a dark roasted masala soured with kachampuli. Coorg's pride on a plate.

75 minTime

27 gProtein each

hotSpice

Coorg's pork curry2 chapters · 1 min read

Make it your way

Grandma's wayDark roasted masala and kachampuli.

The original

447kcalsame

27 gproteinsame

3 gfibresame

75minutessame

Pandi curry, Kodava style.

Per serving, worked out from the ingredient table.

Ingredients

Pork750 g, with some fat, cubed

Onion2 medium, sliced

Garlic8 cloves

Ginger5 cm

Green chilli4

Coriander seeds1½ tbsp

Cumin seeds1 tsp

Black pepper1 tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Whole spicescinnamon, cloves

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)2 tsp

Kachampuli1½ tbsp

Cooking oil (vegetable oil)2 tsp

Curry leaves2 sprigs

Water1¼ cups

Saltto taste

Method

4 steps

1Dry roast coriander, cumin, pepper, mustard, fenugreek and whole spices until very dark brown. Grind to a powder.
2Marinate pork with turmeric, chilli powder and salt for 30 minutes.
3Cook pork with crushed ginger, garlic, green chillies, onion and water in a cooker for 4 whistles; let pressure release naturally.
4Add the roasted powder, kachampuli and curry leaves and simmer uncovered until thick and black brown.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Pandi curry

Pork in a dark roasted masala soured with kachampuli. Coorg's pride on a plate.

75 minTime

27 gProtein each

hotSpice

Coorg's pork curry2 chapters · 1 min read

Make it your way

Grandma's wayDark roasted masala and kachampuli.

The original

447kcalsame

27 gproteinsame

3 gfibresame

75minutessame

Pandi curry, Kodava style.

Per serving, worked out from the ingredient table.

Ingredients

Pork750 g, with some fat, cubed

Onion2 medium, sliced

Garlic8 cloves

Ginger5 cm

Green chilli4

Coriander seeds1½ tbsp

Cumin seeds1 tsp

Black pepper1 tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Whole spicescinnamon, cloves

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)2 tsp

Kachampuli1½ tbsp

Cooking oil (vegetable oil)2 tsp

Curry leaves2 sprigs

Water1¼ cups

Saltto taste

Method

4 steps

1Dry roast coriander, cumin, pepper, mustard, fenugreek and whole spices until very dark brown. Grind to a powder.
2Marinate pork with turmeric, chilli powder and salt for 30 minutes.
3Cook pork with crushed ginger, garlic, green chillies, onion and water in a cooker for 4 whistles; let pressure release naturally.
4Add the roasted powder, kachampuli and curry leaves and simmer uncovered until thick and black brown.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pandi curry

Make it your way

Ingredients

Method

Pandi curry

Make it your way

Ingredients

Method

Make it a meal