Kodavas are known for exotic living style. They have grown with the nature and their main line is growing Coffee. they make use of natural produce and cook their 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 KM Cariappa, the first Chief of Indian Army.
The modern style of living has not taken away the beauty of their traditional life. The main three festivals, Kailmuhurtha or Kailpodh, Kaveri Sankramana and Huthri or Puthri are still celebrated with grandeur. They are brave but friendly race who mix with any class creed and religion people and believe in co-existence. The cultural exchange has brought them even closer to the vegetarian Hindus whose dishes they not only relish but prepare at home as well.
My friend from Kodagu gave me the recipe with which I am presenting this dish Pandi Curry. I have made improvement over the years adding curry leaves and Gandhari chilli extract, but this is the basic recipe traditionally followed by the Kodavas in their homes.They make Pandi Curry or spicy tangy Pork 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 adultrated 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, they 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 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, Kodavas also make Kadambuttu, or rice dumplings that also go well with the dish.
I have tried relishing Pandi Curry with our GSB specialty Undi and Neeru Dosa as well, and they taste equally good. You can also have it with appam, bread, dry chapathis or phulkas.
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 - 8-10 chopped
11. Ginger - 2 inch piece
12 Garlic - 10-12 Cloves
13. Coriander leaves - A handful chopped
14. Curry Leaves(Optional) - 2 Sprigs
15. Refined Oil - 2-3 Teaspoon
16. Kachampuli - 1 Teaspoon
|Pandi Curry with Kadambuttu|
|Pandi Curry with Neeru Dosa|
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 make a fine masala powder, which resembles coffee 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 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 2 teaspoon 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.