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Classic Pandi Curry made easy - Pressure Cooker Recipe

Kaveri Ponnapa
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 600 kcal

Equipment

  • 1 Cast iron pan or Frying pan for roasting the spices
  • 1 Grinder for grinding the dry spices
  • 1 Pressure Cooker

Ingredients
  

For the Spice mix:

  • 1 tbsp Black peppercorns or more, according to taste
  • 1 tbsp Cumin seeds
  • 1 ½ tbsp Coriander seeds
  • 1 ½ tbsp Mustard seeds
  • 1 tsp Fenugreek seeds scantly
  • 1 tsp Cassia bark optional
  • ½ tsp Cardamom optional
  • ½ tsp Cloves optional

For the Curry

  • 1 Kg Pork A combination of lean meat, fat and bone, cut into approximately 1-inch cubes
  • 1 tsp Turmeric powder
  • Red Chilli Powder to taste optional
  • 3 Large Onions
  • 3 Inch Root Ginger scraped
  • 1 ½ Bulbs Garlic peeled
  • 2-3 Full Fresh Green Chilies slit
  • 3-4 tbsp Sesame oil
  • Salt to taste
  • 2 Cups Hot water
  • 1 Level tbsp Kachampuli (Coorg Vinegar)

Instructions
 

  • Dry roast each of the above whole spices separately, cool and grind to a powder in a mortar and pestle or spice grinder.
  • Wash the pork, pat dry. Sprinkle with turmeric powder, and red chilli powder if using, Mix well, and set aside.
  • Chop the onions finely. Scrape the ginger, peel the garlic, and grind together to a smooth paste in a food processor. Slit the green chilies and set aside.
  • Heat the sesame oil in a pressure cooker, and when hot, add the chopped onions. Stir and fry over medium heat until translucent. Add the ginger-garlic paste, and fry until the raw smell disappears.
  • Add the marinated pork cubes, raise the heat and fry until the meat changes colour.
  • Now reduce the heat, add the dry-roasted spices, and mix until the cubes of pork are well coated with the spice mixture. Add salt to taste, 2 cups hot water (more or less, according to the thickness of gravy you prefer) and bring to a boil over medium heat. Cover, reduce the heat to low-medium, and pressure cook for about 20 minutes.
  • Remove from the heat. Allow the pressure to drop. Test for doneness. The pork should be tender but firm.
  • Return to the heat, toss in the slit green chillies, add the Kachampuli, and simmer for about 5-7 minutes over low heat before turning off the heat.

Notes

Serve with an extra squeeze of lime and kadambuttus (steamed rice dumplings). Pandi curry a few days old tastes even better.
Keyword Coorg Pork Curry, pandi curry