Monday, 12 November 2012

My attempt on the famous Coorg pandi curry | featuring pork | Kukskitchen

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.

coorg pandi pork curry

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 


coorg pandi pork curry

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)

8-Green chillies - 3 slit in half

9-  salt to taste.

10- A little oil for frying

coorg pandi pork curry

Method :

- 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.

-Add about 1 to 1 ½ tablespoons of kachampuli, and simmer for a few minutes. If you are using a substitute for kachampuli, like a dark brown vinegar, you will have to double the quantities, and the curry may not be so dark in colour. Finally, add the green chillies.

coorg pandi pork curry

Goes great with chapathi.

coorg pandi pork curry


  1. entamme ingene kothippikathe :)we dont prepare pork at i want to go to coorg again again just for having this curry..ini ippo sherinte aduthekku varam pandi curry kazhikkan hhiii evidunnu oppichu ee kachampuli?avide available aano?

  2. He he. come home and i can serve this to u dear. :-)
    I bring kudampuli from kerala on each of my visits dear. I have a list of things I bring ;)

  3. enthanno njan coorg l poyappol recipe kittiyirunnu..appo avaru athil use cheyyunnathu kudampuliyude oru concentrated syrup aanu.athukondanu avarude currykku nalla black colour varunnathennu paranju.aviduthe shopil okke kachampuli ennu paranjal ee syrup aanu avaru tharunnathu.atha njan chodhiche...

  4. I know it is made using a very complicated process rite? I used tamarind paste and added kudampuli ,whole, for colour. :-) Now this was a secret, not anymore :-)

  5. Love the color and the masala sounds really flavorful,yum curry

  6. nice click sherin.. i dont eat pork.. but i can try this with chicken..

  7. ya it is...they explained me the method .since i didn't have any plan to make it.i just 4 got it right away .thanks dear for revealing ur secret :)

  8. Sherin, this sounds so awesome. Can we make this with goat meat?

  9. The original recipe calls for pork. But goat would taste great with this recipe. The tangy sauce would go well with the mature goat meat.

  10. I seldom see pork dishes in Indian cuisine ( or maybe I haven't been looking hard enough :D ) and this dish looks mouthwatering indeed ! Sort of our adobo dish without (al) most of your awesome spices :P :D

  11. looks awesome Sherin...Happy Diwali to you and ur family...

  12. looks awesome Sherin...Happy Diwali to you and ur family...

  13. Wow sounds great I don't eat pork but definitely will try it with my fav chicken..Can I use Chicken Sherin??
    I love coorg but haven't visited still :) Nice recipe dear!!
    Maida Burfi - A Festive Sweet

  14. Thanks dearies.

    Anne, Pork is very popular esp in south indian cuisine. Pls do try my pork vindaloo which is a goan dish :-)

    Divya, I'm sure chicken would be very tasty with this recipe dear.

  15. wow..super!never tried pork items...

    1. Dear Remya

      Pls do try this recipe. Comes out really nice and tasty. Goes very well with rice but also with chapathi, batura adn naan too. Let me know how it turns out if you get to try it.



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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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