Pandi Curry- An authentic pork curry from the hills of Coorg, Karnataka

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 40m

Coorg is one of the best getaway place in South India. Renowned for its coffee and pepper plantations, Coorg is untouched by the hustle- bustle of urban India.  Its hilly scenic beauty, excellent climate, coffee and pepper plantations are  famous transport you to a different world.

The  ‘monsoon-fed coffee’ is shade-grown under the giant Rosewood,  Fig and Jack Fruit trees. While nurturing and instilling the beans with exotic flavours and aromas, these fruit laden trees are a unique eco-system by themselves, providing home to thousands of birds and animals including the Great Indian Pied Hornbill and the Giant Malabar Squirrel.

Pepper abounds here, and is grown along with the coffee. The pepper vines are allowed to climb around the towering shade trees, creating ‘green pillars’ that look like they support the sky.

Pepper, Cloves, Cardamom, Kokum (Garcinia cambogia), Cinchona, and other stars of the fabled ‘spice route’ are residents of these hills. Coorg Pepper is simply considered the world’s best and since ancient times, traders have landed on the neighbouring Malabar Coast of Kerala to pick up loads of this black treasure. 

The  Kodavas or Coorgis,  as they are better known by their Anglicised names, are famous for their bravery and good looks. 

 This delicious Pandi Curry, a fiery, spicy Pork recipe is one such recipe from the lion hearted people of Coorg, a recipe that I learned from a friend who is from Coorg.

Try it!


  • Pork, cubed- 1 kg
  • Garlic cloves- 10
  • Ginger- 1 1/2 inch
  • Green chillies- 3
  • Onion, sliced- 1/2 cup
  • Red chilli powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Water- 1 cup
  • Oil- 2 tbsp
  • Curry leaves- 10
  • Salt- to taste
  • Vinegar- 1 tsp

For the spice mix

Coriander seeds- 2 tbsp

Cinnamon- 1 inch

Cloves- 6

Peppercorns- 10-15

Cumin seeds- 1-2 tbsp

Mustard seeds- 1 tsp

Methi/fenugreek seeds- 10-12

Curry leaves-10


Step 1

Heat a wok , add oil.

Step 2

When the oil is hot, add the pork, garlic, green chilies, curry leaves, onions, red chilli powder, turmeric powder, salt and saute for 5 minutes.

Step 3

Add in 1 cup of water, cover and cook on medium heat. Do remember, this recipe tastes best when cooked on a slow fire.

Step 4

Remove the lid and add the spice mix to the cooked meat. Mix well.

Step 5

Cook on a slow heat for about 5-10 minutes till the fat separates and the spices have blended well with the meat. Serve hot!


This thickish, spicy curry is best enjoyed with rice or neer dosa!

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