DISH NAME : PANDI CURRY (COORG PORK FRY )

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Description

Kodagu, formerly known as coorg is a district in the southern state of Karnataka. It is famous for coffee plantations and natural beauty. The cusine of Coorg is also famou, specially the pork dishes.
Coorgi dishes use kachampuli, a souriing syrup made from a berry of Garcinia family. Kachampuli is the concentrated form & very little goes a long way. Kachampuli syrup can be stored in airtight bottles for years.

Note

1) In this recipe no oil is used. Pork is fried in pork fat itself.
2) The masala ingredients are dry roasted till dark brown in color, the color of coffee powder.
3) If kachampuli is not available, a dash of balsamic or usual vinegar can be added, but you'll miss the original taste. You can add the water after boiling 2 petals of garcinia cambogee or garcinia indica.
4) Usually whole spices are used for making dry masala. Here we are doing a short cut.

Method

1)Grind all the ingredients given under wet masala till fine.
2) Dry roast (without oil), all the ingredients given under dry masala, stirring continuously, on a low flame till dark brown in color. The ingredients should not burn. Even after removing from fire, keep on stirring for a while. Then powder it.
3) In a cooker, add pork with 1/2 cup water, onion, salt and turmeric powder. Mix everything well and cook for 2 whistles. Then check if cooked, if not cook further till done.
4) In a pan, add cooked pork with dry roated masala powder.
5) let pork cook on a low flame.
6) After some time, add kachampuli, mix well and continue frying till the whole thing is dark in color.
7) when done, add pepper powder and mix well.

Serving Suggestions

Serve with rice, hoppers, string hoppers, akki roti , paputtu, paratha etc.