Pandi Curry | Coorgi Pork Curry Recipe – Indian Cuisine | Masala Trails

Pandi Curry | Coorgi Pork Curry Recipe – Indian Cuisine | Masala Trails

Learn how to make Pandi Curry at home with chef Sneha Nair only on Get Curried

Rich dark pork curry filled with slightly chewy bits of meat and sudden surprises of sour and peppery bits. So watch Masala Trails & learn how to make Pandi Curry at home only on Get Curried.

– ½ cup of coriander seeds
– 4 dry red chillies
– a big piece of cinnamon
– 4 cardamom
– 5-6 cloves
– 2 tsp of fenugreek seeds
– 11/2 tsp of cumin seeds
– 2 tsp of pepper
– 2 tsp of raw rice
– handful of coriander leaves
– 3-4 garlic cloves
– 2 small pieces of ginger
– 5-6 green chillies
– 1 onion
– 1 1/2 cup water
– 500gms of pork
– salt to taste
– kombucha soaked in water

Dry roast the coriander seeds until they turn dark brown.

Add dry red chillies, piece of cinnamon, cardamom, cloves, fenugreek seeds, cumin seeds, pepper and raw rice.

Keep roasting it for few minutes.

Once the roasted ingredients are cooled down add it into a blender, grind them into a dry powder.

To make the fresh masala, add coriander leaves, garlic cloves, ginger, green chillies and half a sliced onion in a blender and grind everything together, add some water to it to make a smooth paste.

Wash the pork with vinegar and salt.

Add the pork into pressure cooker add the fresh masala, other half of the sliced onion, 3 tbsp of the dry masala and water. Mix it well.

Cook the curry for one whistle. Switch off the flame and wait for the cooker to cool down. Open the lid of the cooker and place it on the flame again. Add salt to taste.

Add the water in which the kombucha has been soaking, into the curry,

Pandi Curry is ready to be served.

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Host: Sneha Nair
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Akshay Durgule
Editing: Dinesh Shetty
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited

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