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)

Recipe: Sannas - (Rice Cakes)

Soak separately (at least 4 hours) :
1/2 kg boiled rice
250 gms raw rice

Grind both varieties of rice together with milk of 1 coconut (1 packet of Dabur Homemade coconut milk also works)

Add salt to taste & a little dry yeast. Put in a large vessel with space to ferment. Cover with a cloth & allow it to fement.

Steam in greased moulds around 15 minutes in a steamer. Much less in the microwave. Idli moulds will do fine if u dont have sanna moulds. The shape will be different though

IPB Image

This is what they should ideally look like
They go great with any coconut based curry or pork.



That's Nana's Pork Indad in the picture.

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