COORG CURRY PANDI RECIPE

Method:

Reserve 5-6 pieces of fatty of the Pork Ribs. Marinate the remainder with red chili powder along with salt and turmeric powder for one hour. Dry and roast all the ingredients, then grind into an extremely fine powder. Coarsely grind the ingredients with a mortar and pestle, or the tiniest mixing container.

In a heavy-bottomed skillet, heat at medium-high heat, and add the pork meat fatty pieces. Mix them up until they have rendered their fat. Take them out and place them in with the Pork Ribs near me marinated. There should be about 2 tablespoons of fat that has been rendered. If required you can add another 2 tablespoons of oil to the pot, along together with Pork Ribs fat. sauté the curry leaves as well as the crushed paste until it is cooked through and brown. If the paste is sticking too excessively, add an amount of oil.

Add the Pork Chops that has been marinated with salt, 1/2 cup of water then cook the meat covered till it is nearly cooked, approximately 35 minutes. You can add a little water, if necessary, but it shouldn't be overly dry. When the pork ribs near me is nearly done, add the black masala and Kachampuli. Cook for an additional 10 minutes.

At this point the curry should turn dark brown in color. Cover the pot, and continue stirring the pieces until it becomes black. The mixture should not ignite so adjust the heat if needed. It should take about four to five minutes. If you wish it to turn into the form of a curry, you can add an additional splash of water and allow it to simmer until the pork meat is at a black color. I've cooked it until it's almost dry, and that's what you can see in the pictures above.