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🍗 Non-Vegetarian
Karnataka
Dinner
Karnataka Coorg Pandi Curry Pork Kachampuli Vinegar Dark
Pork slow-cooked with Kodava spices and finished with kachampuli (Kodava vinegar from the kudampuli fruit) — the dark, intensely flavoured non-vegetarian pride of Coorg.
Prep30 min
Cook60 min
Total90 min
Serves4
LevelHard
Method
-
1
Heat 3 tbsp coconut oil in a heavy pot. Add finely sliced onions.
-
2
Cook on medium for 12 minutes until very dark golden.
-
3
Add ginger-garlic paste. Cook 3 minutes.
-
4
Add pork pieces. Cook on high heat turning for 8 minutes until browned.
-
5
Add the Kodava masala powder. Toss to coat every piece. Cook 3 minutes.
-
6
Add kachampuli (or tamarind-vinegar substitute) and 1/2 cup water. Stir.
-
7
Bring to a boil. Cover and simmer on medium-low for 45 to 50 minutes until pork is completely tender and the fat has rendered, creating a dark, thick gravy.
-
8
Uncover. Cook 8 minutes until the gravy concentrates to a dark, coating consistency.
-
9
Season with salt.
Medical Disclaimer: The recipes and health information on Samaiyal are for general informational and educational purposes only. They are not a substitute for professional medical advice, diagnosis or treatment. Always consult your doctor or a qualified nutritionist before making dietary changes for a medical condition.
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