3.5/5 rating (22 votes)

Coorg Pandi Curry

Coorg Pork Curry

  • Heat Medium
  • Serves 4
  • Prep 10 mins
  • Cook 40 mins
Coorg Pandi Curry

A full flavoured pork curry from Coorg in South India

Hari says

There are very few areas in India where pork is consumed but in the southern region of Coorg pork is considered a delicacy. This is a dish that shouldn't be rushed, instead it should be left to simmer away slowly in it's own juices allowing the natural flavours to come through. The final dish has an intense colour with a real deep rich flavour and the meat should be soft and succulent. Traditionally this is finished with some warming spices and a tart vinegar called 'kachampuli', it's only available in this region, but malt vinegar works just fine.

  • Ingredients
  • Method
  • 800g pork, cut into chunks
  • 1 tsp salt
  • 1 tsp peppercorns, crushed
  • 1 tsp turmeric
  • 4 medium onions, sliced
  • 8 cloves of garlic, crushed 
  • 1 tbsp oil
  • 5cm piece ginger, sliced
  • 3 level tbsp coriander powder
  • 2 level tbsp chilli powder
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • 2 tbsp malt vinegar


  1. Mix the sliced onions and crushed garlic with the pork and sprinkle with 1 tsp salt, 1 tsp crushed peppercorns, turmeric and set aside.
  2. Heat 1 tbsp oil and add the ginger, carefully fry it until brown. Remove and add to the pork.
  3. You have to work quickly here so you don't burn the spices. On very gentle heat add 3 level tbsp of crushed coriander seeds and stir for about 30 seconds. Then add 2 level tbsp of chilli powder and stir until it turns a reddish brown.
  4. Add the pork and stir to coat all the meat. Cover the pan with a lid and leave to simmer gently for about 10 minutes - stir occasionally.
  5. Add 1 cup of warm water and cook the meat uncovered on a medium heat until it's done (about 30-50 minutes).
  6. Meanwhile, heat a small pan and add the cumin seeds and mustard seeds and roast until they become aromatic (1-2 minutes). Remove and grind to a powder and set to one side.
  7. Once the pork is soft and tender add 1-2 tbsp vinegar and leave to cook gently for a further 10 minutes.
  8. Taste the dish and adjust seasoning with salt and vinegar if required.
  9. Stir in the roasted cumin and mustard seeds the serve with some plain rice.

Nutritional information

Typical values* per Serving
Fat (g)11
of which saturates (g)2
Carbohydrates (g)14
of which sugars (g)6
Fibre (g)2
Protein (g)42
Salt (mg)982
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (10)

  • Sebastian Jimenez

    Sebastian Jimenez

    21 June 2017 at 22:29 |
    Hi Hari,
    I want to make this recipe, but I have two doubts: how much water should I add to the preparation? Also, if I cant find the malt vinegar (I´m in colombia) which kind of vinegar do you suggest to replace it?

    thanks in adavance!


    • Hari Ghotra

      Hari Ghotra

      22 June 2017 at 07:35 |
      Hi Sebastian I say 1 cup which is about 250ml so try that much to start and add a little more if required whilst you are cooking - it depends on the meat. If you don't have malt vinegar a brown vinegar is best. Does that help? Thanks Hari


  • Thanuja Berera Ponnappa

    Thanuja Berera Ponnappa

    07 October 2016 at 18:59 |
    I am Coorgi, Well there is something called "Kachampuli" which is a processed coorg vinegar which is used in Coorgi Pandhi Curry.Kachampuli or the Coorg vinegar is a dark tart vinegar made from the Garcinia Gummi Gutta fruit which belongs to the Garcinia family. A must for many Kodava dishes such as the Pandi Curry (Pork Curry), this vinegar gives a distinct taste to the traditional Kodava dishes.
    Can be used for making yummy Chicken Fry, Fish Fry and even distinctly flavoured Egg Bhurji! Make bittergourd fry and several other vegetarian dishes!


    • Hari Ghotra

      Hari Ghotra

      21 October 2016 at 14:48 |
      Hi How lovely to hear from you - I have tried to get hold of Kachampuli vinegar in the past but just haven't been able to find any - let me know where you get it from in the UK as im desperate to try it. Thanks so much for all your very helpful information. Thanks Hari


  • Hari Ghotra

    Hari Ghotra

    24 August 2015 at 08:56 |
    Hi John

    This is traditionally cooked with pork shoulder because its generally a nice fatty bit of meat that works with the long slow cooking. Let me know what you think. Thanks Hari


  • John Paul

    John Paul

    24 August 2015 at 06:46 |
    Hello Hari,

    What is the best cut of pork to use for this dish?


  • Hari Ghotra

    Hari Ghotra

    22 June 2015 at 14:15 |
    Hi Nigel Thanks for the feedback as always! Glad you enjoyed this one - It's usually made with a very special vinegar that only comes from this region - I haven't managed to get hold of any yet. Thanks for sharing your thoughts. Hari


  • Nigel


    21 June 2015 at 12:33 |
    Hello Hari,

    I cooked this last night and it came out very well. I was a bit worried about cooking it uncovered for 50 minutes, but at a puttering bubble there was plenty of liquid to make a nice creamy sauce. Needs care as you advise but a a hot and sourish pork dish well worth cooking.


  • Hari Ghotra

    Hari Ghotra

    21 May 2015 at 07:45 |
    That's great to hear - welcome to the site! Can't wait to hear which dishes you try Cheers Hari


  • Ian


    19 May 2015 at 15:12 |
    Love Indian food


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