Recipe : Pandi Curry - Coorgi Pork Curry

Not too sure how authentic it is. But I got it from an old recipe book of my grandma's :

I have lots of pork recipes. I'm Mangi & we do love pork.

I approximate a lot in my recipes, I don't measure before cooking. so i hope i can give reasonably clear details.

for 1 kg pork

Cut pork into medium size pieces. Wash & smear with 1 tsp turmeric powder, 1 tsp chilli powder & salt to taste in a large pot.

grind coarsely together
4 large red onions
8-10 cloves garlic
5-6 green chillies
1/2" ginger

Roast and powder finely (or use powdered versions)
1 tbsp corriander seeds
1/2 tsp mustard seeds
2 tsp cumin seeds
2 tsps black peppercorns

Add the ground masala & a cup of hot water to the pork & let it cook well. (Pork needs to be cooked thoroughly to kill any traces of parasites)

When almost cooked, add the masala powders (I also like to add 2-3 bay leaves - large leaves different from curry leaves - at this stage for an aroma, but this is more a Mangi thing than a Coorgi thing)

When well cooked, add 3 tbsps vinegar or Kochampulli according to your choice of sourness. There should be a thick gravy for the curry.

(Note : I add the kochumpulli when grinding the masala, but it turns the curry a darkish black when ground)

(Hint : Soak Kochumpulli for 5 minutes in a little hot water to start the release of flavors which sometimes gets stalled in a thick gravy)