Pandi Curry - Coorgi Style

Pandi Curry  - Coorg Special 

This is my first ever pandi curry ( Coorgi recipe) made by following the recipe give by my friend, Champa. Thanks to her generosity, she gave me a bottle of highly prized Kachamplli. This unique syrup is made from a sour fruit called Panpuli. Here's how they make Kachamplli.

You can buy Kachamplli from this online store http://coorgshoppe.com

Now, let's start by following this Pandi Curry recipe.

1. Pork                         1kg
2. Red chilly powder     2 tsp
3. Turmeric powder      1 tsp
4. Salt to taste            
5. Coriander seeds        4 tsp
6. Cumin seeds             1 tsp
7. Mustard seeds          1 tsp
8. Black pepper            2 tsp
9. Cinnamon                 1 inch
10. Clove                        4
11. Shallots                     100gms
12. Green Chillies            10-12
13. Ginger                       1 inch
14. Garlic                        10
15. Coriander leave         handful.
16. Oil                            2-3 tsp
17. Kachampulli             1 tsp

Method

• Clean and cut the pork into small pieces
• In the cooker add water, pork, red chilly powder, turmeric and salt, cook till the cooker gives 3-4 whistles 
• Dry roast all the spices till they are dark brown but make sure you do not burn them, when it is cold powder it in a mixie.
• Now coarsely grind shallots, green chilly, ginger and garlic.
• Heat oil in a deep thick kadai, and all the ground spice and coarsely ground masala, saute for few seconds
• Now add the pork and kachampulli, check for salt and cook for another 5-10mts.
• Serve hot with Akki roti or kadambuttu. 

Try this recipe at home and share your feedback in the comment box.

Thank You.

Big lemon Chutney - The Coorg Style

Chutney - Coorgi Style

After a long gap, I took time off this Sunday to visit my friend who stays near Hebal. She being a Coorgi, treated us with home made ginger wine, pandi curry and akki roti. I couldn't resist the overpowering taste of all these Coorgi dishes. Of all the dishes, the biggest surprise was the big lemon (Ponderosa Lemon). This chutney made from coconut and big lemon had a really tangy element.

While I enjoyed both the pork and chutney, I also did'nt forget to ask the recipe from her. Also she gave me one Ponderosa Lemon, a papaya, a bottle of ginger wine and small plantain, all from her estate in Coorg.

So, without any delay I made chutney by following her recipe. So, here's the final product, with that tangy unique taste from Coorg.

Here're the Ingredients for making Lemon Chutney

lemon peels        - 2
Grated Coconut - 1/2 Cup
Green Chillie      - 2
Ginger grated     - 2 tsp ( This is my addition. You can go without it)
Salt to taste

Method

Put all the above ingredients in the blender and make it into a fine paste. Season it with mustard, curry leaves and dry chillies. Serve it with akki roti and pandi curry.

 I bet you too can recreate the same or even better taste in your kitchen. :-)

With love from Coorg!