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A rich, dark, and spicy pork curry from the hills of Coorg. Tender pork is slow-cooked in a blend of roasted spices and finished with a splash of tangy kachampuli vinegar. A true Kodava classic.
For 4 servings
Prepare the Masala Powder
Marinate the Pork
Sauté Aromatics
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A rich, dark, and spicy pork curry from the hills of Coorg. Tender pork is slow-cooked in a blend of roasted spices and finished with a splash of tangy kachampuli vinegar. A true Kodava classic.
This south_indian recipe takes 100 minutes to prepare and yields 4 servings. At 476.88 calories per serving with 33.84g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear the Pork
Pressure Cook the Curry
Finish and Serve
You can make this curry with mutton on the bone. Increase the pressure cooking time to 8-10 whistles to ensure the meat is tender.
If you don't have a pressure cooker, use a heavy-bottomed Dutch oven. After searing the pork, cover and simmer on low heat for 1.5 to 2 hours, or until the pork is fork-tender, adding more hot water if needed.
For a smokier flavor, you can use smoked paprika instead of regular red chili powder.
A vegetarian version can be made with firm mushrooms (like king oyster or portobello) and potatoes. Sauté the mushrooms until browned, then follow the recipe, reducing the cooking time to 2-3 whistles in the pressure cooker.
Pork is an excellent source of complete protein, which is vital for building and repairing tissues, muscle maintenance, and supporting overall body function.
This dish provides essential B vitamins like B6 and B12 from pork, which are crucial for energy metabolism, brain function, and maintaining a healthy nervous system.
The blend of spices like turmeric, black pepper, and cloves contains powerful antioxidants and anti-inflammatory compounds that can help combat oxidative stress in the body.
The capsaicin in red chilies and piperine in black peppercorns can provide a temporary boost to metabolism and aid in digestion.
Kachampuli is a dark, sour vinegar made from the fruit of the Garcinia gummi-gutta tree, native to the Coorg region. It provides the curry's signature tangy flavor. If you can't find it, a mix of 1 tablespoon of malt vinegar and 1 teaspoon of tamarind paste is the closest substitute, though the authentic taste will differ.
Pandi Curry is a rich and flavorful dish. It's high in protein from pork but also contains a significant amount of fat and calories. It's best enjoyed in moderation as part of a balanced diet. The spices used also offer various health benefits.
A single serving of Pandi Curry (approximately 220g) contains an estimated 450-550 calories. This can vary based on the cut of pork used and the amount of fat.
Pork shoulder or pork belly are the ideal cuts for Pandi Curry. They have a good balance of meat and fat, which renders during cooking to make the curry rich, flavorful, and the meat incredibly tender.
Yes, absolutely. You can use a heavy-bottomed pot or a Dutch oven. Follow all the steps until adding water. Then, cover the pot and let it simmer on very low heat for 1.5 to 2 hours, or until the pork is tender. Stir occasionally and add a splash of hot water if the gravy becomes too thick.
Leftover Pandi Curry can be stored in an airtight container in the refrigerator for up to 4 days. The flavor actually improves overnight as the spices meld with the meat. Reheat gently on the stovetop or in the microwave.