Coorg Pandi Curry (Pork)ಪಂಡಿ ಕರಿ

Name: Coorg Pandi Curry (Pork)
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 5 servings
Cuisine: Karnataka
Ingredients: 1 kg pork shoulder or belly, cut into 2-inch pieces; 2 tbsp Kachampuli — Coorg vinegar or Garcinia extract; 3 large onion, finely sliced; 2-inch piece ginger, grated; 8 garlic cloves, pounded; 8-10 dried red chillies — byadgi or Coorg variety; 2 tbsp coriander seeds; 1 tsp black pepper — a hallmark of Coorg cooking; 1 stick cinnamon; 5 cloves; 3 pods green cardamom; 1/2 tsp turmeric; 3 tbsp coconut oil or pork lard; to taste salt

⏱ Prep 20m🍳 Cook 75m🍽 Serves 5🌿 Non-veg

Video: Get Curried (YouTube)

Pandi Curry is the defining dish of Coorg (Kodagu), the misty coffee-growing hills of Karnataka. What sets it apart from any other pork curry in India is Kachampuli — a thick, sour vinegar made from Garcinia gummigutta that gives the gravy its characteristic dark color and sharp tang. Slow-cooked pork, darkly fried onions, black pepper in abundance, and that unmistakable sourness make Pandi Curry unlike anything else.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪pork shoulder or belly, cut into 2-inch pieces1 kg
▪Kachampuli — Coorg vinegar or Garcinia extract2 tbsp
▪onion, finely sliced3 large
▪ginger, grated2-inch piece
▪garlic cloves, pounded8
▪dried red chillies — byadgi or Coorg variety8-10
▪coriander seeds2 tbsp
▪black pepper — a hallmark of Coorg cooking1 tsp
▪cinnamon1 stick
▪cloves5
▪green cardamom3 pods
▪turmeric1/2 tsp
▪coconut oil or pork lard3 tbsp
▪saltto taste

🌍 Cooking abroad? Substitutions

Kachampuli is the irreplaceable ingredient of this dish. In the diaspora it is sold online and at South Indian (particularly Kannada) grocery stores as Coorg vinegar or brindle berry extract. As a working substitute combine 1.5 tbsp tamarind concentrate with 1 tsp malt vinegar — not identical but approximates the sour tang.
Byadgi chillies are the right choice for color and mild heat; they are widely available at Indian grocery stores. Kashmiri chillies work too. Mix with 1-2 hotter chillies if you want more heat.
Pork cut: Belly gives the most unctuous result with fat rendering into the gravy. Shoulder is leaner and equally authentic. Bone-in pieces add considerable flavor — use them if available.

Method

1Dry roast coriander seeds, black pepper, cinnamon, cloves, and cardamom in a dry pan over medium heat until fragrant and beginning to color. Cool and grind to a fine powder.
2Make a paste of ginger and garlic together. Marinate the pork with the ginger-garlic paste, ground spice powder, turmeric, salt, and 1 tbsp Kachampuli. Mix well and marinate for at least 2 hours, preferably overnight.
3Heat oil in a heavy kadai or pressure cooker. Add sliced onions and cook on medium heat until they turn deep mahogany brown, about 15-20 minutes. This long caramelization is essential for the curry's color and depth.
4Add the marinated pork to the pan along with the dried red chillies. Raise the heat and sear, stirring, for 5 minutes.
5Add 1/2 cup water. Pressure cook for 3-4 whistles until pork is completely tender, or simmer covered in a heavy pot for 50-60 minutes.
6Once pork is cooked, add the remaining 1 tbsp Kachampuli. Stir well and simmer uncovered for 10-12 minutes until the gravy thickens and turns deep reddish-brown.
7Taste and adjust salt and Kachampuli — the curry should be savory and tangy, with the distinct sharpness of the Garcinia.
8Serve with Kodava akki otti (rice rotis), plain steamed rice, or good crusty bread.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.