Pork Pandi Curry
Pork Pandi curry is a robust and delicious dish from Karnataka. It’s made with a unique blend of roasted spices plus a cilantro, ginger and garlic paste then finished with Kachampuli vinegar, giving it a distinctive, delicious flavor.
Ingredient Notes
Pork: Pork shoulder is a great choice due to its rich flavor and ideal balance of meat and fat, which ensures the curry is rich and flavorful. If pork shoulder is not available, pork belly or leg can be alternatives, though the cooking time and texture may vary.
Kashmiri Red Chili Powder: Known for its vibrant color and moderate heat. A mix of paprika and cayenne pepper can substitute for a similar color and heat.
Turmeric: Beyond its vibrant color, turmeric adds a warm, earthy aroma and slightly bitter, peppery flavor that complements the rich meatiness of the pork.
Curry Leaves: If fresh curry leaves are inaccessible, frozen curry leaves are a viable substitute, closely retaining the aroma and flavor of fresh leaves.
Kachampuli Vinegar: This unique Coorg ingredient lends a distinct tartness and depth to the dish. If unavailable, a good substitute is dark brown malt vinegar, coconut vinegar, regular white vinegar or rice wine vinegar. The taste will vary, particularly the acidity but it will still be delicious.
If you are in India, you can find Kachampuli vinegar here, and for the rest of the world, you can find Kachampuli vinegar here.
Cilantro: Used in the Panadi curry paste, spice mix, and as a garnish, it is one of the primary flavors of Pandi curry, adding a rich herbal note.
Spices for Pandi Curry Masala: This masala is a blend of coriander seeds, cinnamon, cardamom, cloves, fenugreek seeds, cumin seeds, black peppercorns, and raw rice, each contributing layers of flavor, from warm and earthy to sweet and spicy. Freshly ground spices are preferred for their superior aroma and flavor.
Ingredients for Pandi Curry Paste:
Cilantro: Fresh cilantro is essential for adding herbal freshness to the paste.
Ginger: The sharp, peppery bite of fresh ginger is crucial for introducing warmth and zing to the curry paste. Fresh ginger root is preferred for its potency and freshness.
Garlic: It contributes a deep, aromatic base that’s foundational to the paste’s flavor profile. Fresh garlic cloves offer a more intense and nuanced taste compared to pre-minced garlic from a jar.
Onion: Half an onion provides a sweet and savory depth.
Green Chilies: These bring a customizable level of heat to the paste. Including seeds will increase the spiciness while removing them offers a milder heat.
Expert Tips
Reducing Wastage: After blending the Pandi curry paste and transferring it into the cooking pot, add a splash of water to the blender. Secure the lid, give it a good shake to capture any remaining paste stuck to the sides, and then pour this flavorful liquid into the pot.
Spice Toasting: The signature flavor of Pandi curry comes from the deep roasting of cilantro seeds. You want to carefully toast the cilantro seeds until they have slightly darkened before adding the other spices. Then, continue to toast them in the pan with the other spices until they are a dark roasted color.
Slow Cooking the Pork: The key to tender pork in this curry is slow cooking. Once you’ve added the pork to the pot, cook it slowly over low heat. This gentle cooking process allows the pork to become incredibly tender while absorbing the rich flavors of the spices and paste.
Storage and Leftovers
Storing: Allow the leftovers to cool, then transfer to an airtight container. It can then be stored in the refrigerator for up to 3 days. For longer storage, portion the curry into freezer-safe containers or bags and freeze for up to 3 months.
Reheating: Gently heat the curry over low heat on the stove until hot throughout. If the curry seems too thick, add a small amount of water or broth to adjust it to your preferred consistency. Make sure to stir occasionally to help distribute the heat evenly and prevent the curry from sticking to the bottom of the pot.
More Recipes You May Like:
- Pork Pav Bhaji (Mumbai Street Food)
- Pork Vindaloo (Authentic Indian Recipe)
- Chicken Ghee Roast
- Chicken Cafreal
- Prawns Koliwada
Pork Pandi Curry
Ingredients
- 1 kg Pork shoulder cut into chunks
- 1 tsp Salt
- ½ tsp Turmeric
- 1 tsp Kashmir Red Chili Powder
- ½ Onion sliced
- Cilantro
- 20 Curry Leaves
- 1 tbsp Kachampuli vinegar or dark brown malt vinegar
Pandi Curry Masala:
- ¼ cup Cilantro seeds
- 2 g Cinnamon stick
- 2 Green cardamom pods
- 4 Cloves
- 1 tsp Fenugreek seeds
- ½ tsp Cumin seeds
- 1 tsp Black peppercorns
- 1 tsp Raw rice
Pandi Curry Paste:
- 25 g Cilantro
- 15 g Ginger
- 20 g Garlic cloves
- ½ Onion sliced
- 4 Green Chilies
Instructions
Prepare the Pandi Curry Masala:
- Toast coriander seeds in a sauté pan over medium heat until they begin to darken. Add cumin seeds, black peppercorns, cinnamon stick, green cardamom, cloves, raw rice, and fenugreek seeds. Continue toasting until the rice turns golden brown and the coriander seeds are dark roasted. Leave the spices to cool, then grind into a fine powder.
Marinate the Pork:
- In a large bowl, combine pork chunks with salt, turmeric, and Kashmiri red chili powder.
Make the Pandi Curry Paste:
- Blend cilantro, ginger, garlic, ½ onion, and green chilies into a smooth paste.
Cook the Pandi Pork Curry:
- In a large pot or Dutch oven over low heat, add seasoned pork, ½ sliced onion, and ¼ cup water. Cover and cook for 10 minutes.
- Add curry leaves and sauté until aromatic. Stir in the Pandi curry paste, cover, and cook for an additional 10-20 minutes, until pork is tender, stirring occasionally.
- Stir in the 2 tbsps of the prepared Pandi curry masala and 1 tbsp of vinegar. Continue to cook until the pork is tender and the curry has thickened slightly.
- Garnish with fresh cilantro. Serve hot, ideally with Aki Roti or a rice Bak.
The pork recipe was a culinary delight! The instructions were easy to follow, and the flavors were exceptional. Looking forward to trying more of your creation!
Awesome! So glad to hear that!