Pandhi curry / pork curry ( coorg / kodava cuisine )

Ingredients

• 1 kg pork
• 1 teaspoon turmeric powder
• 2 teaspoon red chilli powder
• 2 teaspoon kachi puli ( or tamarind paste )
• Salt to taste

For wet masala:

• 1.5 - inch ginger piece
• 25 cloves garlic ( 1 big pod )
• 4 large onions
• 20 green chillies
• 1 bunch coriander leaves

For dry masala:

• 10 peppercorns
• 1.5 tablespoon coriander seeds
• 2 teaspoon cumin ( jeera ) seeds
• A pinch mustard seeds

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Preparation

• For wet masala, grind all the ingredient to a paste.
• For dry masala, roast the ingredient on a low heat till almost brown and then powder.
• Clean the pork and mix with salt, turmeric powder and chilli powder and cook on a low heat without adding water, until all the fat from the pork dries out.
• Now add the wet masala to the pork, add sufficient water and allow the pork to cook until it is tender.
• Add kachi puli ( or tamarind paste ) and dry roasted masala powder, stirring constantly until dry. Serve with Kadambuttu ( steamed rice balls).