It was a favourite dish of my my aunt. She had learnt the recipe from my great grandmother. The dish is a 'must' during most of our functions as it is easily liked by all!
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients:
Pork-1 kg, cut into medium size pieces. The lard pieces can be cut slightly smaller as in our house we prefer to keep them smaller. Some people tend to have an aversion to pork as they dislike lard and eating large pieces of lard becomes a daunting task to many!
Ingredients for the Marinade:
Pepper powder - 1 tsp
Green Chillies - 1, de-seeded
Ginger paste - 1 tsp
Red chilly powder - 1 1/2 tsp
Turmeric powder- 1 tsp
Salt-to taste
Other Ingredients:
Shallots - 2 cups, chopped
Garlic paste - 3 tsp
Ginger paste -2 tsp
Garam Masala -2 tsp
Coriander powder - 2 1/4 tsp
Coconut pieces - a handful
Red chilli powder -4 tsp
Curry leaves - a couple of sprigs
Oil -5 tbsp
Salt-to taste
Method:
1. Marinate the pork with the marinade masala. Keep it refrigerated overnight.
2. Heat 2 tbsp oil in a kadai. Fry the coconut pieces and a couple of curry leaves. Remove and keep aside for garnishing later.
3. In the same kadai, fry the chopped shallots.Saute till they are brown. Once they cool, grind them into a fine paste.
4. In a pressure cooker, heat 3 tbsp oil. Add the curry leaves, followed by the shallot paste, ginger and garlic pastes. Saute for 3-4 minutes. Then add all the powders-garam masala, chilli powder and coriander powder. Stir for 2-3 minutes.
5. Now, add the pork with the marinade. (It should be at room temperature). Mix well and stir for 4-5 minutes till the masala turns a little darker. Add 1 1/2 cup of water and salt if needed and cover the lid.
6. Cook for 4 whistles on medium heat and 20-25 minutes on slow fire depending on the meat.
7. When the pressure is fully released, open the lid and add half of the coconut pieces. Keep the cooker open and keep stirring till the water evaporates and the pork becomes almost dry.
8. Transfer to a serving bowl. Garnish with the remaining coconut pieces and curry leaves. Serve hot with rice or chapatis.
Preparation time: 15 minutes
Cooking time: 45 minutes
Ingredients:
Pork-1 kg, cut into medium size pieces. The lard pieces can be cut slightly smaller as in our house we prefer to keep them smaller. Some people tend to have an aversion to pork as they dislike lard and eating large pieces of lard becomes a daunting task to many!
Ingredients for the Marinade:
Pepper powder - 1 tsp
Green Chillies - 1, de-seeded
Ginger paste - 1 tsp
Red chilly powder - 1 1/2 tsp
Turmeric powder- 1 tsp
Salt-to taste
Other Ingredients:
Shallots - 2 cups, chopped
Garlic paste - 3 tsp
Ginger paste -2 tsp
Garam Masala -2 tsp
Coriander powder - 2 1/4 tsp
Coconut pieces - a handful
Red chilli powder -4 tsp
Curry leaves - a couple of sprigs
Oil -5 tbsp
Salt-to taste
Method:
1. Marinate the pork with the marinade masala. Keep it refrigerated overnight.
2. Heat 2 tbsp oil in a kadai. Fry the coconut pieces and a couple of curry leaves. Remove and keep aside for garnishing later.
3. In the same kadai, fry the chopped shallots.Saute till they are brown. Once they cool, grind them into a fine paste.
4. In a pressure cooker, heat 3 tbsp oil. Add the curry leaves, followed by the shallot paste, ginger and garlic pastes. Saute for 3-4 minutes. Then add all the powders-garam masala, chilli powder and coriander powder. Stir for 2-3 minutes.
5. Now, add the pork with the marinade. (It should be at room temperature). Mix well and stir for 4-5 minutes till the masala turns a little darker. Add 1 1/2 cup of water and salt if needed and cover the lid.
6. Cook for 4 whistles on medium heat and 20-25 minutes on slow fire depending on the meat.
7. When the pressure is fully released, open the lid and add half of the coconut pieces. Keep the cooker open and keep stirring till the water evaporates and the pork becomes almost dry.
8. Transfer to a serving bowl. Garnish with the remaining coconut pieces and curry leaves. Serve hot with rice or chapatis.
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