Coorg Pandi Curry

🔥 Prep

• Cut the 750 g pork into 2‑cm bite‑sized cubes.
• Peel and finely chop the 200 g yellow onion.
• Peel and mince the 1.5‑inch fresh ginger.
• Peel and mince the 10 cloves garlic.
• Slit the 4 green chilies lengthwise (keep seeds for heat if desired).
• Rinse and pat dry the 20 curry leaves.
• Dry‑roast the 2 tbsp coriander seed, 1 tbsp cumin seed, 1 tbsp black peppercorn, 1 tsp mustard seed, and 0.5 tsp fenugreek seed in a pan over low heat for 3‑4 minutes until fragrant, then grind to a coarse powder.
• Measure out the 1.5 tsp kachampuli vinegar, 2 tbsp mustard oil, 0.5 tsp turmeric powder, 1 tbsp Kashmiri red chili powder, and 1.5 tsp salt into small bowls.

🔥 Cook

• 1. Heat the 2 tbsp mustard oil in a heavy‑bottomed pot over medium‑high heat until shimmering.
• 2. Add the 1 tsp mustard seed and 0.5 tsp fenugreek seed; let them splutter for 20 seconds.
• 3. Add the 20 curry leaves and slit 4 green chilies; sauté for 30 seconds until aromatic.
• 4. Add the chopped onion; cook over medium heat, stirring occasionally, for 5‑6 minutes until translucent and lightly golden.
• 5. Stir in the minced ginger and garlic; continue to sauté for 1 minute until the raw smell disappears.
• 6. Add the ground roasted spice mixture (coriander, cumin, pepper, mustard, fenugreek), the 0.5 tsp turmeric powder, and the 1 tbsp Kashmiri red chili powder; toast the spices for 1 minute while stirring constantly.
• 7. Add the 750 g pork cubes; increase heat to medium‑high and sear the meat, stirring, for 5‑7 minutes until all sides are browned.
• 8. Pour in the 350 ml water, add the 1.5 tsp salt, and bring the mixture to a boil over high heat.
• 9. Once boiling, reduce heat to low, cover the pot, and simmer gently for 45‑55 minutes or until the pork is tender and the sauce has thickened, stirring occasionally.
• 10. Uncover, stir in the 1.5 tsp kachampuli vinegar, and simmer uncovered for 2‑3 minutes to let the tangy flavor meld.
• 11. Taste and adjust salt if needed; remove from heat.

🔥 Serve

• Transfer the hot Coorg Pandi Curry to a deep serving bowl.
• Garnish with a few fresh curry leaves and a drizzle of extra mustard oil if desired.
• Serve steaming hot with akki rotti, neer dosa, or steamed white rice and a side of sliced cucumber raita.