Pork Pandi Curry recipe | Coorgi Pork Recipe | Kodava style pork Recipe (2024)

I was planning to post the recipe for Coorg Pandi Curry a.k.a Pork Pandi Curry for a long here at Debjanir Rannaghar. A delightful preparation of Pork I make at home quite often. This dish is one of the gems of the Coorgi cuisine. Coorg a.k.a Kodagu district of Karnataka is having a unique history. Though famous for coffee, however, their food altogether is unique.

Coorg, Coorg culture, People, and their Food:

The Coorgis are mainly tribals and a clan of warriors.Coorg was inaccessible and unapproachable by the outsiders for a long. and that was the reason the locals started using the local spices to their best and that makes Coorgi Cuisine special. Coorgis mostly are the non-vegetarians and they are majorly rice eaters.

Amongst other things are widely used by the Coorgi people such as Pork, Jungle Mango, Colocasia, Rice, and Jackfruit; Kachampuli, is the widely known Coorgisouring agent. In fact, it is their version of balsamic vinegar.Kachampuli is one the major ingredient required to make authenticCoorg Pandi Curry, a pork delicacy. I order it online and store the make the PandiCurry and whenever I eat Coorgi Pork outside, I judge that by the use of Kachampuli. The distinct flavor of the vinegar makes the curry different and one of its kind.Kachampuli is prepared from the extract ofKodambuli fruit. The Coorgi people use this as a souring agent. They prefer to cook it in their own fat and use Green Chili a lot.

Coorgi Pork a.k.a Pandi Curry, is the iconic Pork Dish from Coorg:

I have had Coorgi Pork several times during my frequent visit to Mangalore and other parts of Karnataka. Though upon changing the job last year, I almost stopped visiting the southern part of the country. Needless to say, I started making the Coorgi Pork at home.

Pandi curry a.k.a Coorgi Pork a.k.a Kodava style pork is a rich, spicy, semi-dry pork preparation from the Coorg region of Karnataka. This dish is characterized by the use of Kachampuli which is a souring agent invented by the Coorgis.

The Recipe of Coorgi Pork, well not by Debjani!

You read it right. I am not sharing my recipe. The recipe I will be sharing is by a Keralitewho is now almost half-Kolkatan, Piyush Menon. Piyush owns a coastal specialty restaurant, the Coastal Macha in Kolkata. The Coastal Macha has completed 2 years last month. They have invited me to savor their anniversary special spread. I found that apart from the regular favorites such as Sukka or Ghee Roast they have introduced pork dishes there and what is more; their menu is now having the Pork Pandi Curry aka Coorg Pandi Curry.

Given my blog is already having a detailed post on their food I decided to come up with something interesting. I requested Piyush to share the recipe of the Pandi Curry with my readers and he happily did the same. Here my friendsare the recipe for Pandi Curry by Chef Piyush Menon. You can read the detailed review of The Coastal Macha offerings here.

The Coastal Matcha, for the love of Ghee Roast in Kolkata!

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Beyond Pandi Curry; the coastal recipes from Debjanir Rannaghar

• Avial Recipe and how it was related to Bhim, the 2nd Pandabh!
• Cabbage Poriyal (also known as Cabbage Thoran | South Indian Stir Fried Cabbage)
• Mutton Ghee Roast (also known as Mangaloreandelicacy, Mutton Ghee Roast)
• South Indian Prawn Curry!
• Malabar Squid Curry (also known as Nadan Koonthal Curry)
• Kerala style Pomfret Fry (also known as Kerala Fish Fry)
• Crab Biryani (also known as Crab Dum Biryani or Nandu Biryani)
• Malabar Fish Curry

Have you tried the Pandi Curry from Debjanir Rannaghar!

Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.

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