Pandhi Curry – Pork

Pandhi Curry, the traditional Kodava pork curry, is one of the most iconic dishes of Kodagu (Coorg) cuisine. Known for its rich flavour, distinctive aroma and characteristic tang from Kachampuli, this hearty curry is an integral part of Kodava food culture. It is traditionally prepared with pork, freshly ground aromatics and Kartha Masala, a roasted spice blend.

 

Ingredients

For the Pork

• 1 kg pork, preferably with a good balance of meat and fat
• 2 medium onions
• 10 green chillies
• 1-inch piece ginger
• 10 cloves garlic
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• Salt to taste

For the Curry

• Kartha Masala (Kodava dry-roasted spice blend), as required
• Kachampuli (Coorg vinegar), as required
• A little water

Method

1. Marinate the Pork

Cut the pork into medium-sized pieces and place it in a bowl. Add the red chilli powder, turmeric powder and salt. Mix thoroughly so that the spices coat the meat evenly.

Allow the pork to marinate for about 30 minutes.

2. Prepare the Aromatics

Coarsely grind the onions, green chillies, ginger and garlic.

Traditionally, these ingredients may also be crushed using a grinding stone, which gives the curry a rustic texture and helps retain the character of the traditional preparation.

3. Cook the Pork

Place a heavy-bottomed vessel over medium heat and add a small quantity of water.

When the water begins to boil, add the coarsely ground onion, green chilli, ginger and garlic mixture. Allow it to cook for a few minutes until the raw aroma of the ingredients disappears.

Add the marinated pork and mix well.

Cover and cook until the pork becomes tender and releases its natural fat and juices. Stir occasionally and add a little water if necessary to prevent the curry from sticking to the vessel.

4. Add Kartha Masala

Once the pork is completely cooked and tender, add the Kartha Masala.

Mix well and allow the curry to simmer for another 2–3 minutes, allowing the roasted spices to blend with the pork and its natural juices.

5. Finish with Kachampuli

Finally, add Kachampuli, the distinctive souring agent used in Kodava cuisine.

Add it gradually according to taste and allow the curry to cook for just a few seconds before taking it off the heat.

The finished Pandhi Curry should have a rich, dark appearance, a deep roasted-spice flavour and a characteristic balance of spice, salt, fat and the sharp tang of Kachampuli.

Serving

Pandhi Curry is traditionally served with:

• kadambutt – steamed rice dumplings
• Paaputt – traditional Kodava rice preparation
• otti – rice flatbread