Pandi Curry has it’s roots in the Coorg region of Karnataka - the land is known for its brave warriors. Traditionally this dish is made with wild boar, it is  flavoured with a special vinegar made out of wild black fruit known by the name “Kachampuli”. Boneless chunks of pork are marinated with Indian spices and the dish is finished with the “Coorg vinegar”.

Serves 6


1 tbspn of Coriander seeds
1 ½ tspn Fenugreek seeds
1 tbspn Cumin seeds
1 tbspn Black pepper corn
3 medium size Onion chopped                      
2 tbspn Ginger peeled                                   
8-10 no. Garlic flakes peeled             
1 ¼ kilogram Pork cubes, boneless
1 tbspn Coorg vinegar
1 tbspn Red chilli powder
½ tspn Turmeric powder
5 oz Oil
Salt to taste
1 no. Coriander sprig             


1. Masala 1 : Roast coriander seeds, fenugreek seeds, cumin seeds and black pepper corns on a slow flame till they turn dark brown.
2. Masala 2 : Make a paste of onion, ginger and garlic and keep aside
3. Pat dry the pork cubes and place in a vessel. Add in both the above masalas and red chilli powder, salt marinate for about an hour.
4. In a cooking pot, place the marinated pork, add water and cook on medium flame for about   35-40 minutes.
5. Remove from fire, let stand for a couple of minutes return to fire, add coorg vinegar and cook for 3 minutes.
6. Check for seasoning and remove to a serving dish.
7. Serve garnished with coriander sprig.

Goes well with “Sannas” – a fermented rice dough steamed in moulds.


Castello Banfi Brunello Di Montalcino (Sangiovese from Chianti) – a wine leaving a rich to moderate taste of sour cherries with a snap of tartness accompanies Pandi Curry very well.

Contributed by: Star Chefs at  ITC Gardenia, Bengaluru