Pandi Curry Coorg Style
Kodava (Coorg) pork curry — chunks of pork belly braised with kachampuli (Coorg vinegar), peppercorns, and coriander in a dark, intensely spiced gravy unique to the Western Ghats.
📅February 15, 2026
20mPrep
80mCook
4Servings
⭐ 4.8Rating
🍛Nutrition Facts (per serving)
Protein 31%Fat 61%Carbs 8%
490kcalCalories
36gProtein
32gFat
10gCarbs
3gFiber
Ingredients
👥4
- 800 gpork belly with skin cut into pieces
- 250 gonions diced
- 8 wholegarlic cloves
- 30 gginger sliced
- 30 mlkachampuli (Coorg vinegar) or tamarind paste
- 10 gblack peppercorns
- 15 gcoriander seeds
- 6 wholedried red chillies
- 40 mlcoconut oil
- 4 gturmeric powder
Instructions
- Dry-roast peppercorns, coriander seeds, and chillies; grind to a coarse powder.
- Heat coconut oil; sauté onions, garlic, and ginger until golden, about 15 minutes.
- Add the spice powder and turmeric; fry 2 minutes.
- Add pork; stir over high heat 8 minutes until lightly browned.
- Add kachampuli and just enough water to cover; bring to a boil.
- Simmer covered for 60 minutes until pork is very tender and gravy is thick.
- Serve with Coorg akki rotti (rice flatbread) or steamed rice.
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