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).
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Comments:
Nice