Pork curry, Coorg style

    1 hour 30 min

    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.


    Karnataka, India
    34 people made this

    Serves: 8 

    • 1kg pork shoulder (or other stewing cut)
    • 1 tablespoon chilli powder
    • 2 teaspoons turmeric
    • salt to taste
    • 2 medium onions
    • 5 green chillies, or to taste
    • 20 cloves (2 pods) garlic
    • 1 (8cm) piece root ginger
    • 3 tablespoons jeera (cumin seeds)
    • 5 to 6 whole cloves
    • 250ml water
    • 5 tablespoons whole coriander
    • 2 tablespoons ground black pepper
    • 2 tablespoons black vinegar (Kachampuli)
    • 1 medium lemon, to serve

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Cut the pork to about 3cm cubes and wash thoroughly. Dry with kitchen paper.
    2. Put the pork in a mixing bowl. Add chilli powder, turmeric and salt. Mix well and set aside to marinate for 10 minutes.
    3. Prepare a masala (mixture) by grinding onion, green chilli, garlic, ginger, 1 tablespoon of cumin seeds and 2 whole cloves to a coarse mixture (use a food processor or pestle and mortar). Do not add water.
    4. Boil water in a large, thick-bottomed casserole or saucepan. Add the ground masala to the boiling water and continue boiling for 1 or 2 minutes.
    5. Add marinated pork and cook until tender (for about 20 to 25 minutes).
    6. In a dry frying pan, toast the 2 tablespoons of cumin seeds, 5 tablespoons of coriander, 2 tablespoons of black pepper and remaining cloves till fragrant. Grind the toasted mixture to a very fine powder.
    7. Add the toasted and powdered spices and black vinegar to the pork. Continue cooking on low heat until oil starts to separate from the sauce.
    8. Serve and enjoy! Fresh lemon juice may be added while serving (NOT while cooking) to each for extra taste


    Kachampuli from Coorg is the best vinegar to use here, but balsamic vinegar can be used in a pinch.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    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