Coorg Pandi Curry
An authentic non-vegetarian recipe from Karnataka, India
Cook Time
60 mins
Servings
4 servings
Difficulty
MediumCategory
Non-VegetarianIngredients
For 4 servings
800g Pork (with some fat), cut into cubes
250g Onions, finely sliced
150g Tomatoes, chopped
25g Ginger
10piece Garlic cloves
30ml Kachampuli (Coorg vinegar/Garcinia gummigutta)
50ml Coconut oil
2piece Cinnamon stick
6piece Cloves
4piece Green cardamom
10g Black pepper, coarsely ground
10g Coriander seeds, roasted and ground
8piece Dried red chillies (Byadagi variety)
3g Turmeric powder
15piece Curry leaves
10g Salt
16 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry roast the dried red chillies, coriander seeds, black pepper, cinnamon, cloves, and cardamom in a pan for 2–3 minutes until fragrant. Grind to a fine powder. This is the Coorg masala.
Click to mark as complete
Grind ginger and garlic into a smooth paste.
Click to mark as complete
Marinate the pork cubes with turmeric, half the ginger-garlic paste, half the ground masala, and salt. Mix well and marinate for at least 1 hour (overnight in the refrigerator for best results).
Click to mark as complete
Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add curry leaves and let them sizzle for 20 seconds.
Click to mark as complete
Add sliced onions and cook on medium-high heat for 12–15 minutes until deep golden brown — this caramelisation is crucial for the curry's depth.
Click to mark as complete
Add the remaining ginger-garlic paste and cook for 3 minutes.
Click to mark as complete
Add chopped tomatoes and cook until the oil separates, about 6–8 minutes.
Click to mark as complete
Add the remaining ground masala and stir well. Cook for 3 minutes.
Click to mark as complete
Add the marinated pork and toss to coat with the masala. Increase heat to high and sear the pork for 5 minutes, stirring frequently.
Click to mark as complete
Add kachampuli (Coorg vinegar) and 100 ml of water. Stir well. Cover and cook on medium-low heat for 30–35 minutes until the pork is completely tender and the gravy is thick and dark. Stir every 10 minutes. Taste and adjust salt and kachampuli. Serve with akki roti or steamed rice.
Click to mark as complete
Chef's Tips
Kachampuli (Coorg vinegar made from Garcinia gummigutta) is the soul of Pandi Curry — it gives the dish its characteristic dark colour and unique sour-fruity flavour. Tamarind is a distant substitute.
Pork with some fat is essential; lean pork will become dry and tough during the long cooking time.
The curry should be dark, thick, and almost dry — not a thin gravy. Reduce it until the oil separates and the masala clings to the pork.
Pandi Curry is the centrepiece of Kodava (Coorg) celebrations and is traditionally cooked in large quantities for festivals and weddings.
About This Dish
Coorg Pandi Curry is a traditional non-vegetarian dish from Karnataka, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kachampuli (Coorg vinegar made from Garcinia gummigutta) is the soul of Pandi Curry — it gives the dish its characteristic dark colour and unique sour-fruity flavour. Tamarind is a distant substitute. - Pork with some fat is essential; lean pork will become dry and tough during the long cooking time. - The curry should be dark, thick, and almost dry — not a thin gravy. Reduce it until the oil separates and the masala clings to the pork. - Pandi Curry is the centrepiece of Kodava (Coorg) celebrations and is traditionally cooked in large quantities for festivals and weddings.
Category
Non-Vegetarian
Cook Time
60 mins
Servings
4 servings
Difficulty
Medium