The Scotland of India is famous for its spicy pork curry
Coorg signifies beautiful scenery, colourful Ghats, fog and most importantly, pork! Coorg is heaven to the non-vegetarian fraternity just because of its pandi curry, made of Coorg pork. Whether you are on a diet or not, this Coorg style chilli pork is irresistible. Let us dive into details of Coorg: Pork Heaven.
Pork or meat of the wild boar is prepared with a rich and tasty sauce. What makes the Coorg pork special is that it is cooked with a good portion of its fat. Every non-vegetarian’s dream dish, the Pandi curry, also locally known as Pandi Beev Barthandh is served with white rice invariably, in one form or the other.
If you have been wondering about how to prepare the Coorg Style Chili Pork, here is the recipe.
Chop a kilogram and a half of pork (with skin and fat) into 2-inch pieces. A good option would be to include pieces of belly and shoulder, a mixture of chili powder and pepper powder, the latter being slightly more in quantity than the former. A pinch of turmeric powder, 2 tablespoons of grated ginger and 12 cloves of garlic ground to a very fine paste is needed to add flavour to the dish. The pork has to be marinated in this above mixture for about half an hour.
Coorg Pork Masala
Pic credit: Place of Origin
To begin with, 2 tablespoons of coriander seed or “dhaniya”, a tablespoon of mustard seeds, a few peppercorns and a tablespoon of cumin or “jeera” is roasted until the mixture turns aromatic. Then, grind the roasted spices into a fine powder. After the meat has been marinated, add the spices powder to the marinade.
In a cooking pan, add oil or a little bit of fat scraped from the pork. Saute 3 medium-sized onions chopped into small pieces or sliced, as per your preference. Throw in 2 green chilies, slit. Once sauted, add a few drops of Coorg vinegar or “Kachampuli”. Sprinkle salt to taste. Add the marinated pork and mix well. Cook well until the raw smell turns aromatic. Cook till the pork absorbs the gravy and turns dry.
Add enough water to cover the pork. Bring to a boil. If you want slightly dry gravy, use less water. Cook on a low flame and allow it to simmer so that the aroma and flavour infuse into the pork. Cook until tender. Adjust the salt before the pork is completely cooked. To finish off with a flourish, add a few drops of kachampuli or Coorg vinegar and simmer to keep the flavour perfect.
Pandi Curry Meal
Pandi Curry is best served with white rice or rice flavoured with a few spices like cardamom or cinnamon or “jeera”. It is usually also served with the traditional “kadambuttus” and fresh limes.
If you travel to Coorg, do not miss out on the signature dish that is famous for its rich flavour and spice. Taste of Coorg, Coorg Cuisine and Tiger Tiger are some of the highly recommended places to try out the iconic Pandi Curry.
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