Pandi curry is a traditionally famous Coorg food dish all over India. This is a 500-year-old Indian traditional dish. This food has been around since the beginning of the Kodava culture. The preparation and recipe of this food have been going on since that time. Pandi curry, a spicy semi-dark pork dish. And it’s a perfect combination of pork and local spices and vinegar. This dish is found in many places in India. But if anyone wants to test the authentic Pandi curry, he/she will definitely have to go to Coorg.
Kachampuli -The Main Ingredient In Pandi Curry
Coorg or Kodava people have some unique dishes, which have evolved. One of the most famous dishes is Pandi curry. This unique dish is not found anywhere else. Because it has a few unique ingredients. The most important ingredient is kachampuli. It’s Fruit vinegar. In India, Kachampuli is grown only in regions around Karnataka. It has grown in Indonesia, thousands of years ago. It is used both as a souring and preserving food. The liquid that is formed after the fermentation of this fruit is used in this pork curry. This liquid is very typical. With the seeping of the liquid, the fruit loses its bitterness. This bitterness gives this dish its correct taste. Vinegar used in Indian cuisine for over 2500 years. It is first mentioned in Buddhist literature.
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About The Traditional Food- Pandi Curry
Pork is a common dish in Coorg and any celebration is not complete without it. Reference to pork eating in South India is found in the 2400-year-old Sangam literature. Historically, the curry made using pork is said that to be 500 years old. When Kodava culture was prospering in Croog. The animal known as the wild boar is not found easily. So the local people of Croog would go into the forest to hunt them. But in Coorg, it becomes a delicacy for now. The style of preparing this pork was perfected slowly over time. Thus the pandi Curry dish was developed over the centuries. Nowadays, Pandi curry is quite renowned among the people. This curry is always served in a classic combination. Pandi curry is served with Kurumbattus. These are steamed rice balls. These are amazing combinations that cannot be broken. These combinations have been created over time.
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The Food Recipe
1 kg pork with fat and skin cut into cubes
10 fat cloves of garlic finely chopped
1 Inch ginger finely chopped
3-4 green chilies deseeded if required finely chopped
10-15 curry leaves
1 big onion finely sliced
1 tsp red chili powder
1/4 tsp turmeric power
1 cup of water
Salt to taste
1/2-3/4 th tablespoon Kachampuli adjust to taste
For the spice mix (to be dry roasted one by one and powdered)
2 tablespoon coriander seeds
1 inch cinnamon/cassia bark
1-1/2 tablespoon cumin seeds
1 teaspoon mustard seeds
10-12 methi/fenugreek seeds don’t add too much or it will lend a bitter flavour
10-15 curry leaves optional but recommended
Cook the meat with garlic, green chilies, curry leaves, onions, red chili powder, turmeric powder, little oil, water and salt till it is tender. And needed slow cooked
My Story About The Traditional Dish
I waited about three and a half years for the 500-year-old traditional and original pandi curry recipe. The first time I tried this dish in Mumbai but I didn’t understand what the test smelled like. I have received so many good reviews about the dish that my demand for the food keeps increasing. But I had to wait to get the original pork dish I try to make this pork curry by watching Youtube videos but it never worked. Because I don’t have the real ingredients. When I finally reached Coorg about three and a half years later. I can feel the test of the original traditional Pandi curry. And believe me, I can’t express my feelings about the dish. it is really delicious.