Pandi Curry With Kadambuttu/Kadambputtu-A tasty bit of Coorg

“Sometimes you just need an adventure to cleanse the bitter taste of life from your soul.” A year long treatment for breast cancer(diagnosed in September 2017), and a surprised pregnancy(the happy baby turned 10 months old on 30th of March, 2019) had kept me away from all of you.

Hello my dear friends life will always add in some surprising elements to let us know its true essence, so stop worrying and keep smiling. Remember that better days are ahead! 💞💞

As the month long series on cuisines from Karnataka(a Southern state of India) on the 31st of March(that I am blogging about with my talented friends, Alka Jena blogger at http://www.culinaryxpress.com & Preethi Prasad at http://www.preethiscuisine.com), here is my humble tribute to the rich heritage of Coorg one of my favorite region from the state that has always mesmerized me with its lush green vegetation. Think of Coorg, anyone who has visited the region or has known it through the virtual world(people like I) can simply visualise the lush green mountains, coffee and pepper plantations, the rich paddy fields, cosy homestays, and luxurious resorts in the mountains.

A short walkthrough time on the rich heritage of Kodagu or Coorg.The region is believed to have 3 mythological names, Brahmakshetra(from Brahma, the creator of the universe),Mastyadesha(from Mastya rulers who were believed to be descendants of fishermen cum warriors from the Ganga river basin of North India),Krodesha(from the Puranas meaning land of the people blessed by the Mother Goddess).There are various mythological stories related to all the three names of Coorg.

Eventhough the place had rulers from diverse culture in the past, one thing that remained unchanged since centuries and is the pride of Coorg is its cuisine.The dense vegetation during the olden times in the region with almost zero connectivity with neighbouring states compelled the locals to rely on locally available produces.

Experts believed that the distinct aroma and taste of locally grown produces is mainly due to the climate and soil of the region. Hunting was popular as an activity both for food and as a sport. Hence it’s no surprise why pork(wild boars in olden days and home raised or market bought ones in present days)is the most popular non-vegetarian delicacy of the Kodava Cuisine. Their food centers around non-vegetarian food,hence one can call them as pure non-vegetarian.

An essential ingredient for cooking a non-vegetarian dish is the Coorg Kartha Masala, a dark brownish powder made of whole spices that are dry roasted separately and powdered together.This masala lends a meat dish its earthy and smoky flavor especially the famed Pandi/Pork Curry of Coorg.

The cuisines of Coorg/Kodava rely on locally produced ingredients and spices, and the famed “Pandi/Pork Curry” is a proof of the authentic flavor of Coorg. This slow-cooked delicacy has been on my must cook list of regional delicacies and the ongoing series has motivated me to cook and try it out with local ingredients that I had sourced from Coorg through online stores.

Kartha Masala and Kachumpuli (another speciality of Kodava cuisine, a dark, thick and tangy vinegar made with the fruit extracts of Garcinia Gummi-Gutta that grows in South-East Asia and South India) are the core ingredients that makes this pork dish one of the tastiest and must try pork delicacy. Kachumpuli can be substituted with lime juice or malt vinegar but the typical dark colour of the Pandi Curry will be missing.

During the British Era, this preparation had wild boars that were hunted but present days due to the restriction on hunting, it’s cooked with home-raised or market bought pork. I came across several recipes for the Pandi Curry with variations in the spice mix and the cooking method as well.

But what I had wanted to cook today was a zero oil or pork fat laden Pandi Curry and am happy with the output. I tweaked the recipe and added little of the kachumpuli to the Pandi Curry towards the end.

I made Kadambuttu(steamed broken rice balls, recipe shall be updated later) to pair up with this iconic Coorg delicacy as it’s suppose to be eaten. My little one had a Kadambuttu as a taste tester with some desi ghee and powdered Jaggery once it was done. ☺☺

Coorg Styled Pandi Curry

For Marination
1/2 kg Pork with fat
1 tsp Red Chili powder or black Pepper powder
1/2 tsp Turmeric powder
Salt to taste
1 Tbsp grated Garlic paste
1/2 Tbsp grated Ginger paste

For Wet Spice Mix
1/2 cup Madras onions or Shallots or regular Onions
3-4 Green Chillies (as per your choice)

1 sprig fresh or dry Curry leaves(I have fresh leaves while frying the pork)

For Dry Spice mix/Kartha Masala
1 Tbsp Coriander seeds
1/2 Tbsp Cumin seeds
1/2 Tbsp Mustard seeds
1/4 tsp Fenugreek seeds
1/2 tsp Black Peppercorn
1/2inch Cinnamon/Cassia stick

1 or 2 tsp Coconut or white oil for frying(I have skipped)

1/2 tsp Kachumpuli or fresh lemon juice or malt vinegar (if you want to try the authentic way then add 1 tsp instead of 1/2 tsp)

Method

1.Clean and wash the meat properly. Squeeze out the water completely or pat dry with a kitchen towel. Marinate with the ingredients meant for marinating and set aside for 30 minutes.

2. Dry roast the individual whole spices for the dry spice mix one by one, on medium flame to a dark colour without burning them(this makes the masala flavorful). Let cool and coarsely grind or pound to a fine powder. Keep aside.

3.Pound or grind the ingredients meant for the wet spice mix and set aside in a bowl.

4. Heat 1 tsp of oil in a deep frying pan or pot and add the wet spice paste until soft and translucent.

5. Add and fold in the marinated meat and fry with occasional stirring until the pork starts drying. Add the dry spice powder and mix in.

6. Add 1 cup of hot water or enough to cover the pork meat. Cook on low heat and bring it to a boil gently. Stir properly. Cover and slow-cook with occasional stirring until the meat is tender.

7. Add the kachumpuli and let simmer for few minutes.

8. Remove and serve the Pandi Curry with some hot Kadambattus/Kadambuttus(steamed broken rice balls) or plain rice or chappatis.