For those of you who have never heard of it, Coorg is Kodagu, the smallest district in Karnataka. If you were to draw a rectangle around it, it is only about 60 miles by 40 miles. During British Raj, Kodagu was called Coorg ; and its people, Coorgs, rather than Kodavas as they call themselves.
The Kodavas are a rather unique community, a martial race of handsome, brave and hospitable people,
tall, handsome men and beautiful women with sharp features. :-)
Coorgs are "pure" or "strict" non-vegetarians, as some of them like to call themselves. This obviously goes back to the times when they hunted the wild boar, deer and birds that populated their dense forests.
Pork is a great delicacy in Kodagu,and this classic curry is the star of the table.
I attempt to make the famous Coorg pandi curry. With ur blessings, here I present. It was so yummy so yummy, I have no words to describe the taste. No wonder it is so famous. :-)
Source: Chef Naren Thimmaiah’s . This is his mum's recipe
1- Pork - 1 kg, with some fat( and ideally some bones,cut into cubes) not exceeding 250 grams.
Turmeric powder - 2 tsp
2- Onions - 2 large, chopped fine.
3- Ginger - 4 inch piece
Garlic - 4 cloves
4- Mustard seeds - 1 1/2 tbsp
Cumin seeds - 2 tbsp
Fenugreek seeds - 1 tsp
Whole black peppercorns - 1 tbsp
5- Coriander powder - 1 tbsp
Red chili powder - 1 tbsp
6- 2 cups hot water.
7- 1 ½ tablespoon kachampuli (kudampuli), or dark malt vinegar ( see note on ingredients for substitutes)
8-Green chillies - 3 slit in half
9- salt to taste.
10- A little oil for frying
- Grind the ginger and garlic to a fine paste.
- Dry roast (4). Start with the spices that take longer to roast. Mustard seeds should turn white and begin to crackle; the cumin and fenugreek should turn dark brown and begin to release their aromas, followed by peppercones. Allow them to cool, then grind to a fine powder.
-Wash and drain the pork, sprinkle with the turmeric and set aside.
-Fry the chopped onions in a little oil ( 3-4 tablespoons) until lightly browned.
-Add the garlic ginger paste and fry for a few minutes.
-Add the pork and turmeric, and fry until the pork releases water, and begins to change colour.
-Sprinkle and mix in (5), and finally all the dry roasted spices. Stir thoroughly. Add salt to taste.
-Add about 2 cups of hot water, or according to the gravy required.
-Pressure cook on medium heat for about 20 mins. Remove from gas and allow the pressure to drop.