Thursday, July 27, 2006

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)

10 comments:

Kim said...

Don't grind the masala too fine, let it remain a little rough - gives a nice texture to the curry.

kodampulli / kochumpulli / kokum almost the same thing & interchangeable. The kerala one tastes superlative in coconut milk based fish curries too.

Do use a few fatty pieces when cooking, U can take off the fat later. (Otherwise u might as well b cooking mutton) I normally know my pork is cooked when the fat has let off as much suet as it can. & remember the longer u keep your pork curry & the more u re-heat it (provided yr pieces aren't too small) the tastier it gets.

Quite a few raw mangoes in the market here in Bombay which also taste excellent when added in curries. Hopeto get some nice prawns tomorrow & make a prawn coconut curry with raw mango. mmmmmmmmmmm likkin my lips already..... :thumbsup:

Gopal said...

Thank you Kim for your recipe. I am from mangalore as well. I made it last night and am eating it tonight after reheating it again.

Best
Gopal Prabhu

Kim said...

Glad you liked it Gopal :)

Anonymous said...

Hi Kim,

I tried this recipe out. I also had some of the powder that I had bought in coorg. It turned out fantastic. It's great to cook something other than sorpotel!!!
-Natasha Viegas

Kim said...

Hey Natasha,

glad u liked it.

I hope Michelle's indad recipe turned out well too :) I saw your mail after she had replied.

Sonia said...

Kim,

Is the Kerala Kodampuli different from the Coorgi one ? If so, how does the interchange of use in dishes taste.

Kim said...

Sonia,

As far as I know its the same thing. Kochampulli is the Malyali name for it. It is the same family as kokum used on the Konkan coast.

Sonia said...

Thanks Kim. I was half way thru my Coorgi dish when I posted that question (Was running out of 1 ingredient). So thought I'd ask that question in the meantime. I only hoped you wouldn't say it was different ! ;)

Kim said...

:) So what were you cooking and how did it taste?

Sonia said...

Pandi curry but I had c=doubts of the Kodampuli cuz someone (keralite) told me they dont know of Kodampuli being used in pandi curry ....

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