Kodagu also known as Coorg is a hilly region of Indian state of Karnataka. It's a picturesque hill station with rich tradition and culture. I don't know much about Kodava cuisine but Coorgi Pork has been one of my favorite pork preparations for years now! Many Coorgi recipes use a unique dark and tart vinegar called "Kachampuli' that gives them their signature flavour. Here, I have used Tamarind pulp since, I didn't have this vinegar with me.
Preparation time - 15 minutes
Cooking time - 40 minutes
Ingredients:
Pork - 1/2 kg, cut into medium size pieces
Kachampuli vinegar -1/2 tsp (Here, I have used 3/4 tbsp thick tamarind pulp)
Turmeric - 1/2 tsp
Salt - to taste
Kashmiri red chilli powder - 1 tsp
Oil - 2 tsp
For the 1st Masala:
Cumin seeds-1 tsp
Coriander seeds - 1 tbsp
Fenugreek (Methi) seeds -1/4 tsp
Black Peppercorns - 1 tbsp
Oil - 1 tsp, to stir fry
For the 2nd Masala:
Onions - 2, sliced
Ginger - 1/2'' piece
Garlic - 5 cloves
Green chillies - 4, de-seeded
Coriander leaves -a small bunch
Method:
1. Stir fry the 1st Masala ingredients on a medium flame till dark in colur. Grind them together.
2. Grind the 2nd Masala ingredients into a fine paste.
3. Marinate the pork with the tamarind pulp and salt for 15 minutes.
4. In a pressure cooker, heat the oil. Add turmeric and red chilli powder. Saute a couple of times.
5. Then add the 1st ground masala and saute further.
6. Next, add the marinated pork and mix well. Now, add the green masala and mix well.
7. Add 3/4 cup of water and close the lid. Cook on high flame for 4-5 whistles and then simmer for 20-25 minutes.
8. When the pressure is fully released, open the lid and if there is too much of liquid cook on high flame with contant stirring till you get a thick and saucy consistency.
9. Serve hot with rice or chapatis.
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