This is the typical Coorgi style pork curry… I first had it at my best friend Dipti’s place, in Coorg, made by her mom. Auntie’s a terrific cook and there are a lot of her preparations which I love... but this is an all time number one... This recipe was passed on to me through word of mouth, but don’t worry, its accurate…
This preparation consists or 3 parts -- the marinated pork, the coarsely ground masala. Roast and powdered masala
(1) Pork or ‘pandhi’ (as they call it in Kodavatakk or Coorgi language) 1 kg, cut into medium sized pieces. Marinate this in ½ tsp of salt 1 tsp each of turmeric & chilly powder each, for about ½ an hour.
(2) Coarsely ground masala:
- Shallots 8
- Garlic 10 pods, that’s right PODS, not CLOVES (if they are small, or about 7 if they are big)
- Green chillis 4-5
- Ginger 1” piece
- Coccum 2-3 pieces or strips
The above ingredients should be crushed rather than ground.
(3) Roast and powdered masala:
- Coriander seeds 1 tsp
- Black peppercorns 2 tsp
- Cumin seeds 1 ½ tsp
- Mustard ½ tsp
Roast and make a fine powder.
- Add the ground masala and 1 cup of hot water to the pork and cook well in the pressure cooker, about 10-12 whistles should be fine.
- When cooked, add powdered masala. Mix well and simmer for another 10-15 minutes, till you get a thick gravy.
- The gravy will be black in color thick in consistency.
- Best when served with ‘Otti’ (which is a Coorgi style rice flat bread) or with rice.