28 states: How to make Karnataka's Pandi Curry

We had asked you, dear reader, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. Today we bring you the recipe of Karnataka's Pandi Curry.

Nothing can possibly prepare you for the diversity of India and its cuisines.

We are inviting you, our dear readers, to share recipes from select dishes from India's 28 states.

Also see:
Maharashtra's Thalipeeth
Andhra special Gongura Pachadi
Masor Tenga, Assam's fish curry recipe
Gujarat's special Khandvi
Kerala's Irachi Ishtu
Madhya Pradesh's Bhutte ka Kees
Bihar's Litti Chokha
West Bengal's Daab Chingri
Odisha's Chhena Poda
Punjab's Makki Ki Roti and Sarson Ka Saag

We have, as always, been inundated with your responses. Today, Yashodhara S Devaiah shares this recipe of Pandi Curry from Karnataka.

Kodagu or Coorg is a lush beautiful hill district in Karnataka, famous for its coffee plantations and natural beauty. Coffee beans, pepper vines, deep valleys and tree-flanked roads are purely the essence of Coorg.

Pandi (or pork) curry is a dark brown, exotic and aromatic dish that forms an integral part of the Kodagu cuisine.

Ingredients

• 1 kg pork (3/4 meat and 1/4 fat)
• 1 small spoon Turmeric powder
• Salt to taste

for the brown masala

• 4 tbsps whole coriander seeds
• 1 tsp cumin seeds
• 1 tbsp peppercorn
• 1/2 tsp mustard seeds
• Few grains of fenugreek seeds
• 3-4 dry red chillies
• Grind all of the above to make the powered dry brown masala.

for the coarse green paste

• Medium piece ginger
• Medium bunch green coriander leaves
• 1 large onion
• 8-10 cloves garlic
• 1 tbsp Kachiya pulli (Coorg vinegar/alternatively tamarind pulp)
• Grind into a coarse paste

Method

• Wash the pork and marinate it in turmeric powder and salt for 30 minutes.
• Add two cups of water in a pressure cooker and add the coarse green masala. Do not to add any oil as the fat in the pork is sufficient for the meat to cook.
• Add the marinated pork and stir for 2-3minutes.
• Now, add the fine ground brown powder and stir again.
• Let the pork cook for 3-4 whistles till the meat is fully cooked.
• Add more salt if required.
• Pandi curry is a semi dry dish hence the gravy should not be very thin.
• Garnish the curry with fresh coriander leaves and lemon slices.
• Serve hot with Kadamputtu (steamed rice balls) or plain steamed rice.

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Love to cook? Care to share?

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Chhattisgarh: Dehrori

Goa: Bebinca

Haryana: Bajra Khichdi

Himachal Pradesh: Madra

Jammu and Kashmir: Kalaadi Cheese

Jharkhand: Rugda

Manipur: Khaman Asinba Kangshoi

Meghalaya: Jadoh With Pork

Mizoram: Sawhchiar

Nagaland: Nagaland Pork With Dry Bamboo Shoot

Rajasthan: Malaai Ghewar

Sikkim: Phagshapa

Tamil Nadu: Kambu Koozh

Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf

Uttar Pradesh: Baingan Ki Lonje

Uttarakhand: Bal Mithai

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