About this recipe: The ethnic way of preparing Pandi pork curry, the way grandmothers used to cook, without seasoning. Nowadays the preparation has been changed slightly, but the traditional method is the best. This Coorg curry is from Coorg, in Karnataka, India.
Kachampuli from Coorg is the best vinegar to use here, but balsamic vinegar can be used in a pinch.
Had Coorg Pork with local Coorg friends when I lived in Karnataca in 1975 and am delighted to have found this excellent recipe. - 29 Dec 2012
Very tasty, very easy to make, different to the usual idea of an Indian curry. Reasonably healthy as the only fat is that on the meat. I never have enough recipes for pork currys, so this will definitely be used again and again. Would like to see more of your grandmother's recipes. - 18 May 2014
Based in Thailand I found the vinegar impossible to source, however I was able to use balsamic which seemed to work just fine. I halved the green chilli quantity and was very glad I did- Thai chillies tend to be eye wateringly fierce. The garlic quantities sound far too high but in fact work well. This is a very peppery dish but it's also delicious. - 24 Apr 2016