Pandi Curry ( Coorg Pork Curry )

This is one recipe I have been looking forward to and so excited about. I do have an affinity for Pork, though it is something which is a taboo at my maternal home. But my parents have never been those religious Nazi types who grill into you the do’s and don’ts of the religious diktats. They always gave me and my sister a lot of freedom in making many choices in our lives, be it food, clothes, education and even life partners :D. Even during my school and college years I was allowed to eat pork, outside the house of course but yes my Mom drew a line atbeef. But I did venture into that also during my stay in Korea :p . Anyways so one time almost 2 years back I came across this Coorg Pork curry which looked so intriguing with it’s deep black color. On doing some research I came to know that the blackish color is imparted by the use of a local Coorg Vinegar called Kachampuli, which is made from a local fruit called Kadampuli.

Now the bigs task was getting my hands on Kachampuli. After constantly checking I found out that it was available in just one website but they did not sell less that a litre . From what I had gathered it was to be used in small quantities and hence lasted long, so I really did not want so much. So I patiently waited and one fine day while chatting with a few of my close food enthusiastic buddies we found out that it was available in 200ml bottles. My happiness knew no bound and at 1:30 am in the morning I placed the order, and like they say rest is history 🙂 .



  • 750 gms Pork, cut into medium size
  • 2 large Onions, sliced
  • 1 Tbs Garlic paste
  • 1/2 Tbs Ginger paste
  • 2-3 Green Chillis, chopped
  • 1 Tbs Kachampuli
  • 1/2 Tsp Turmeric powder
  • Salt to taste
  • 2 Tbs Oil

For the Masala Powder :

  • 1 Tbs Coriander seed
  • 1 Tsp Cumin seed
  • 1 Tsp Mustard seed
  • 1 Tsp whole Black Peppercorns
  • 5-6 Cloves
  • 1″ piece of Cinnamon
  •  A pinch of Fenugreek(Methi) Seeds
  • 8-10 Curry leaves

Method :

  • Wash and drain the meat. Marinate with salt and turmeric and refrigerate for at least 4 hours.


  • Dry roast all the ingredients listed in masala powder separately and grind to powder and keep aside.


  • Heat oil and fry the onions till lightly browned. Add the ginger garlic paste and green chillis.
  • Fry for sometime and add the marinated pork. Fry and the lower the heat and cook till the meat is almost done. At this stage depending on the quality of meat you may either slow cook it in the wok or pressure cook as you desire.


  • Once the meat is almost cooked add the ground spices and kachampuli and let it simmer for another 10 – 15 minutes. Let the spices and vinegar get nicely blended into the meat. Adjust the seasoning and remove from heat.


  • Serve hot with rice, appam or neer dosa.
The vinegar I patiently waited for

The vinegar I patiently waited for 🙂


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