Pandi Curry from Coorg Recipe
Coorg Pandi Curry, hails from the coorg region of Karnataka in India. Coorg region is very popular for the cuisine it has created over the years. Pandi Curry is such a creation from this beautiful region, spices and tamarind really give this dish a boost. A must try at home, better though at the lovely locales of coorg.
Ingredients
| Pork | 1 Kilogram | |
| Chilly power – 1 tablespoon | ||
| Turmeric power – 1 teaspoon | ||
| Cumin seeds | 1 Teaspoon | |
| Small Onions – 8 to 10 | ||
| Cloves of Garlic – 10 to 15 | ||
| Green Chilies – 3 to 4 | ||
| Mustard seeds | 1/2 Teaspoon | |
| Cumin Power – 2 tablespoons | ||
| Concentrated tamarind juice – 2 tablespoon | ||
| Salt | 1 To taste | |
Directions
GETTING READY
1. Wash the Pork couple of times, remove excess water.
2. In a bowl, marinate the pork for 10-15 minutes with salt, red chilly power, and turmeric.
3. In a blender, blend the onions, green chillies, ginger and some cumin seeds.
MAKING
4. Now fry the cumin Powder until it turns almost black (but be careful not to burn it), add the mustard and the rest of the cumin seeds and fry for few minutes more.
5. Add marinated pork the pan and let it cook till the excess water is drained.
6. Add the blended mixture of onions, green chillies, ginger and cumin seed and let it cook (stir as often as possible to avoid burning).
7. Once cooked, add the fried cumin powder and cook for 5 minutes on low flame. Add the Vinegar mix and remove from heat.
SERVING
8. Serve hot.
1. Wash the Pork couple of times, remove excess water.
2. In a bowl, marinate the pork for 10-15 minutes with salt, red chilly power, and turmeric.
3. In a blender, blend the onions, green chillies, ginger and some cumin seeds.
MAKING
4. Now fry the cumin Powder until it turns almost black (but be careful not to burn it), add the mustard and the rest of the cumin seeds and fry for few minutes more.
5. Add marinated pork the pan and let it cook till the excess water is drained.
6. Add the blended mixture of onions, green chillies, ginger and cumin seed and let it cook (stir as often as possible to avoid burning).
7. Once cooked, add the fried cumin powder and cook for 5 minutes on low flame. Add the Vinegar mix and remove from heat.
SERVING
8. Serve hot.
Chef
