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Friday, July 1, 2016

The Coorgi

Pandi fry! It's my first time experimenting with Coorgi food, which obviously means there shall be pork. It's tough to find some of the key ingredients involved in Coorgi cuisine (such as the special vinegar called kachampuli) but I make do.

Pandi fry

Cook small pieces of pork (to avoid pressure-cooking) with a little oil, a large sliced onion, ground garlic, two-ish green chillies and a sprinkle of fresh curry leaves, plus salt and curry powder.

Simultaneously (or before cooking the pork), dry roast a spoon and half of Kashmiri red chilli powder, a small spoon of pepper, a small spoon each of coriander and cumin powder, a spoon of garam masala, and constantly stir the mix in a dry pan on low heat till the entire mixture becomes the color of coffee. Should take 10 minutes, and the low heat and constant stirring are key so that you don't burn the powder. Add to the pan of pork with a spoon of either kachampuli, or malt vinegar and a few drops of lime if you can't find kachumpuli. Continue to cook the pork till the dish is almost completely dry. Garnish with coriander and sliced green chillies! Spicy!