recipe-1

Recipe-1 › Curries of the world › Pandi curry

Kodagu, Karnataka, India

Pandi curry (Coorg pork curry)

Coorg’s dark pork curry, made with roasted spices and soured with kachampuli, a black vinegar from the kodampuli fruit.

Pandi curry
Close to the base recipe Hot

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Pandi curry. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Pandi curry

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Pork with some fat, in cubes.

From the base recipe

  • 2 Onions
  • 4 Green chillies
  • Cooking oil not used
  • 1 tsp Red chilli powder
  • ½ tsp Turmeric
  • 1 tsp · 150 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Pandi curry

  • 2 tbsp Kachampuli (or tamarind with a little vinegar)
  • 3 tbsp Roasted, ground spices (coriander, cumin, pepper, mustard)
  • 8 · 3 cm Garlic and ginger

Leave out

  • Vegetables
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Pandi curry: do thisChop the onions and green chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Pandi curry: do thisSkip the oil: pork gives its own fat.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Pandi curry: do thisUse the pork.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Pandi curry: do thisCook the pork with onions, chillies, ginger, garlic and turmeric until its fat runs.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Pandi curry: do thisAdd chilli powder and the dark roasted spice powder.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Pandi curry: do thisAdd a little water.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Pandi curry: do thisSimmer 45 minutes until tender; stir in kachampuli at the end.

Serve: With akki roti or kadambuttu (rice balls).

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Kerala duck curryAll curries on the mapButter chicken →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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