Saturday, December 22, 2012

Pandi Curry(Coorgi Pork Curry) by Munjandira Appaiah Venu

Merry Christmas viewers! Here is the authentic Coorgi Pork Curry, Pandi Curry by MA Venu for all the viewers, a special dish presented for Christmas.

About the author: Munjandira Appaiah Venu (MA Venu) was my colleague in Syndicate Bank. He is good at traditional Coorgi  recipes. He and his wife Ponnamma(Who works for Corporation Bank) have settled in Mangalore with their son Vipul Belliappa who is doing Engineering. I have tasted Venu's home made excellent Pandi Curry at least a dozen times over the years!

- Kudpi Raj
 

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We Kodavas are known for exotic living style. We have grown with the nature and our main line is growing Coffee. We make use of natural produce and cook our food the traditional way. Coorg is a small district with many coffee estates and some also offer home stay since a few years, Many have joined the Army to serve for the Country, not forgetting the son of Coorg our own Field Marshal K M Cariappa, the first Chief of Indian Army.

The modern style of living has not taken away the beauty of our traditional life. The main three festivals, Kailmuhurtha or Kailpodh, Kaveri Sankramana and Huthri or Puthri are still celebrated with grandeur. We are brave but friendly race who mix with any class creed and religion people and believe in co-existence. The cultural exchange has brought us even closer to the vegetarian Hindus whose dishes we not only relish but prepare at home as well. My friend Kudpi Raj is fond of Pandi Curry and Akki Rotti and on his request I am presenting this dish Pandi Curry for the viewers as special recipe for Christmas.

Pandi Curry
We make Pandi Curry traditionally using the black vinegar Kachampuli which has a high degree of pungency with medicinal values. Kachampuli is concocted from a sour fruit called Kodampuli. It is prepared in such a careful way, the vinegar can be kept at room temperature without losing its taste and flavour for years together, if kept in a dry cool place in air tight jars or bottles. The kachampuli we get commercially is often adulterated and made with synthetic vinegar mixed with tamarind extract!
Pandi Curry Cooked in Earthen Pot
During the British Raj days, the Imperials used to hunt wild boar and their cooks mostly being Coorgis used to prepare Pandi Curry for them. Now since hunting is banned, we make this dish with typical Country Pig meat available in Coorg. This meat has less fat and the flesh is red unlike the farm pig meat which is pink and contains more fat. Without fat, this dish has less flavour, so please keep it in mind when you choose the pork. It should be meaty with a thin layer of fat.
Pandi Curry with Kadambuttu
Pandi Curry is served with Akki Rotti(Pathiri) that we make by mashing left over cooked rice, mixed with rice flour, roasting the rotti on flame without oil. The rottis made thus are soft, have a nice flavour and smokey taste. Apart from Akki Rotti, we also make Kadambuttu, or rice dumplings that also go well with the dish. Kudpi Raj has experimented with their special Undis and neer dose as well and said they taste equally good. You can also have it with aapam, bread, dry chapathis or phulkas.

Ingredients:
1. Pork - 1 Kg
2. Red Chilly Powder - 2 Teaspoon
3. Turmeric Powder - 1 Teaspoon
4. Salt - To taste
5. Coriander Seeds - 4 Teaspoon
6. Cumin seeds - 1 Teaspoon
7. Mustard seeds - 1 Teaspoon
8. Black Pepper corns - 2 Teaspoon
9. Madras Onions or shallots - 100Gms chopped
10. Green Chillies - 10-12 chopped
11. Ginger - 2 inch piece
12 Garlic - 10 Cloves
13. Coriander leaves - A handful chopped
14. Refined Oil - 2-3 Teaspoon
15. Kachampuli - 1 Teaspoon

Pandi Curry with Neer Dosa
Method:
Clean, wash and cut the pork into small pieces.
Apply red chilli powder, salt and Turmeric powder. Keep aside.
Dry roast the spices 5-8 one by one, till they all turn dark roasted but not burnt. Dry grind in a mill to a fine powder.
Coarsely grind or pound ingredients 9-13 to a rough chutney.
Heat 2 Teaspoon oil in a thick bottomed vessel. I prefer earthen pot for that extra flavour.
Fry handful of curry leaves(Optional) followed by the ground chutney. Fry till brown. Add the marinated pork, little water, cover and cook till the pork is almost done.
Now add the masala powder and Kachampuli. Check for salt. Cook further on slow fire for 5-10 mins.
Serve hot with akki rotti, kadambuttu, aapam or neer dosa.

Pandi Curry with Undi and Bread

Note: If you don't get Kachampuli, you may substitute that with a spoonful of brown vinegar and a spoon of tamarind extract.

6 comments:

Anonymous said...

yummy !!

Rajanikanth Shenoy, Kudpi said...

Thanks

Asha MP said...

Perfect recipe. After reading many recipes posted by other kodavas, I had started to wonder if our family did it differently. Mr Venu has posted exactly the same recipe we use.

Rajanikanth Shenoy, Kudpi said...

Thanks Asha MP. Ever since Venu gave this recipe to me, I've also been following it and lately made some variations too, adding little bit of Gaandhari Chilli Sauce(Local Red Chilli Sauce made by Kodavas) obtained through Venu from Madikeri.

Asha MP said...

The only difference in our preparation is, we first put the fat pieces to the hot vessel, let the fat ooze out and then add the remaining pieces. This ensures that too much fat will not be very overwhelming and the melted fat helps the other pieces cook well. The pounded masala comes next after the meat is slightly cooked with salt.

Rajanikanth Shenoy, Kudpi said...

That's a good idea Asha MP.

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