The mouth-watering ‘Kodava Pandi Curry’, eaten with ‘Akki Roti ‘or ‘Kadambuttu’ (Rice Dumplings), is the staple diet of Coorg.
Kodava Pandi Curry. Picture Courtesy: Anuj Kumar, Executive Chef.
Generally eaten for breakfast, the ‘Pandi Curry’ is a specialty of Coorg and is cooked on all special occasions here.
To prepare a delicious Kodava Pandi Curry meal, you will require the following ingredients in addition to 1 kg of pork:
Ingredients:
1). Half a kg of Onion
2). Two hundred and fifty grams of Garlic
3). Ten Green Chillies
4). One inch of Ginger
5). One tea spoon of Jeera
6). Two or three Cloves
7). A bunch of Coriander
Kodava Pandi Curry. Picture Courtesy: Anuj Kumar, Executive Chef.
Cooking Instructions:
1. Roughly grind the ingredients to form the main ‘Masala’ used to marinate the pork.
2. Add one tea spoon of Red Chili powder, ½ a tea spoon of Turmeric and Salt to taste.
3. Keep the mixture marinated for 20 minutes.
4. Place the marinated meat in a heavy bottom pan, and keep this on the fire for 45 minutes, depending on how tender the meat is.
5. Once the meat is cooked, add 2-3 table spoons of the ‘Pork Masala’ (available at stores in Coorg).
6. Add ‘Kachimpuli’ (Coorg Vinegar) and let the meat cook for a few minutes.
7. Garnish with chopped Coriander and chopped Curry Leaves.
The ingredients for the ‘Akki Roti’ include:
1. A cup of Cooked Rice
2. A cup of Rice Flower
3. A pinch of Salt
Procedure:
1. Mash the Cooked Rice.
2. Add the Rice Flower to the mashed Rice and knead it to form soft dough.
3. Make a ‘Chapatti’ (Indian bread) out of the dough on the ‘Tava’ (Frying Pan).
Your delectable ‘Kodava Pandi Curry’ dish is ready to be served!
