Pandi Curry with Akki Roti

Instructions

1. 1

   Prepare the Masala Powder

   • Place a heavy-bottomed pan on low-medium heat. Add coriander seeds, cumin seeds, black peppercorns, mustard seeds, fenugreek seeds, cloves, cinnamon, and dried red chilies.
   • Dry roast for 4-5 minutes, stirring continuously, until the spices release a rich aroma and turn a shade darker. Be careful not to burn them.
   • Transfer the roasted spices to a plate and let them cool down completely. Once cool, grind them into a fine powder using a spice grinder or blender.
2. 2

   Marinate the Pork

   • In a non-reactive bowl, combine the pork cubes with turmeric powder, red chili powder, and half of the salt (about 0.5 tsp).
   • Mix thoroughly to ensure each piece of pork is evenly coated. Let it marinate for at least 20 minutes at room temperature.
3. 3

   Sauté Aromatics

   • Heat oil in a pressure cooker or a heavy-bottomed pot over medium heat.
   • Add the chopped onions and sauté for 8-10 minutes until they are soft, translucent, and starting to turn golden brown at the edges.
   • Add the ginger paste, garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw smell of ginger and garlic disappears.
4. 4

   Sear the Pork

   • Increase the heat to medium-high and add the marinated pork to the cooker.
   • Sear the pork for 6-8 minutes, stirring occasionally, until it is browned on all sides. This step is crucial for developing a deep flavor.
   • Add the freshly ground masala powder and the remaining salt. Stir well and cook for 1 minute until the spices are fragrant.
5. 5

   Pressure Cook the Curry

   • Pour in 360 ml (1.5 cups) of hot water and stir well, scraping any browned bits from the bottom of the cooker.
   • Secure the lid of the pressure cooker. Bring to full pressure and cook on medium-low heat for 6-7 whistles, or approximately 25-30 minutes.
   • Once cooked, turn off the heat and allow the pressure to release naturally. This ensures the pork becomes very tender.
6. 6

   Finish and Serve

   • Open the cooker once the pressure has fully released. The gravy might look thin at this point.
   • Turn the heat back on to medium-low and simmer the curry, uncovered, for 10-15 minutes, or until the gravy thickens to your desired consistency and the oil starts to separate at the edges.
   • Turn off the heat completely. Stir in the kachampuli vinegar. Mix well.
   • Let the curry rest for at least 10-15 minutes before serving to allow the flavors to meld. Serve hot with Akki Roti, Sannas, or steamed rice.