Recipe by Rosy Pinto
Ingredients:
1 kg pork
2-3 tsp oil
1 tsp kachampuli (coorgi vinegar) or 1 tsp thick tamarind paste
1 sprig curry leaves ( optional )
To marinate the pork:
1 1/2 - 2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp salt
To grind in to a coarse paste:
1 large onion (chopped)
4-5 green chillies (chopped)
1 1/2" ginger (chopped)
8 large cloves garlic (chopped)
12 - 15 curry leaves
small bunch coriander leaves (chopped)
To make Coorgi Masala Powder
Dry roast the below ingredients one by one till they turn dark roasted. Then grind into a fine powder without water.
2 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp fennel seeds (saunf)
1 tsp mustard seeds
1/2 tsp pepper
4 cloves
1" cinnamon bark
Steps:
Cut pork into pieces, wash and drain the excess water.
Marinate the pork pieces with salt, chilli powder and turmeric powder
Cover and set aside for an hour
Heat oil in a pan or kadai.
Fry curry leaves followed by the ground coarse paste and fry till the colour changes
Add marinated pork and a little water. Mix well, cover the pan and cook for 10 minutes.
Open the lid, mix the contents and check for salt. Cover and cook on low flame till the pork is almost done
Add the coorgi masala powder and kachampuli. Mix well and check for salt and continue cooking for another 10 minutes or till water evaporates
ENJOY!