Pandi Curry

Pandi Curry

From   India Unlimited

Prep: 8 hours

Cook: 45 minutes

Method: Easy

Course: Main Course

Type: Coorg

Key Ingredients:

Traditional pork from Coorg that is generally served with rice or akki rotti


  • Boneless pork, cut into medium cubes 500 gms
  • Ginger-garlic paste 2 tbsps
  • Turmeric powder 1 tsp
  • Fresh coriander leaves ½ small bunch + for garnishing
  • Vinegar 1 tsp
  • Medium onion, cut into square pieces ½
  • Mustard seeds 1 tsp
  • Mustard seeds 1 tsp
  • Coriander seeds 1 tsp
  • Fenugreek seeds (methi dana) ½ tsp
  • Dried red chillies 2
  • Black peppercorns 1 tsp
  • Oil 1 tbsp
  • Salt to taste


  • Take pork cubes in a bowl, add 1 tbsp ginger-garlic paste and turmeric powder and mix well. Set aside in the refrigerator to marinate overnight.
  • Heat a pressure cooker, add the pork and cook under pressure till 6-7 whistles are given out.
  • To make wet masala, put coriander leaves, remaining ginger-garlic paste, vinegar and onion in a mixer and grind to a fine paste.
  • To make dry masala, dry roast mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, red chillies and black peppercorns in a non-stick pan. Cool, transfer into a mixer jar and grind to a fine powder.
  • Heat oil in another non-stick pan, add wet masala and saute till fragrant.
  • Add pork and the ground powder and mix well. Cover and cook for 3-4 minutes.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.