11/06/2026
Otti & Pandi Curry | Kodava Cuisine
Pandi Curry (Coorg Style / Kodava Style)
Ingredients
* 1 kg pork
* Salt, to taste
* ½ tsp turmeric powder
* Red chilli powder, to taste
* Curry leaves (kadipatta) – 1 strand
* 3–4 tbsp black pork masala powder (see below)
* Coarse wet masala (see below)
* Water, as required
* Kachampuli (Coorg vinegar), to taste
* Coriander leaves, for garnish
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Method
1. Wash the pork and marinate with salt, turmeric, and red chilli powder. Keep aside.
2. In a pressure cooker or kadai, add the marinated pork and dry fry on medium heat. Let the pork release its fat and moisture, and cook until most of it dries up.
3. Add the coarsely ground wet masala (see recipe below). Fry until it mixes well with the pork.
4. Add curry leaves and 3–4 tablespoons of black pork masala powder (see recipe below).
Note; Stop adding masala once the gravy turns a deep black colour - you’ll know.
1. Add water and kachampuli. Mix well. Adjust salt and spice as per taste.
2. If you are using:
- Pressure cooker: Cook for 2–3 whistles
- Kadai/wok: Cook until the pork is tender and fully done
Garnish with coriander leaves and serve hot with Otti 😀
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Wet Masala (Coarse Paste)
Ingredients
* 250 g sambar onions
* 1 whole garlic (approx. 10 pods)
* 1½ inch ginger
* Handful coriander leaves
* 3–4 green chillies (adjust to taste)
* 1 tsp cumin seeds
Method:
Grind all ingredients into a coarse paste. Do not make it too smooth.
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Black Pork Masala Powder:
Method (Dry ingredients one at a time unless mentioned together - Roast on Medium Flame)
1. Dry roast 250 g coriander seeds until dark/black. Keep aside.
2. 4 tbsp cumin seeds until black.
3. Roast 2 tsp mustard seeds until they splutter.
4. 1 tsp methi (fenugreek seeds) until golden brown.
5. 4 tbsp peppercorns.
6. 10–15 cardamom pods until slightly brown.
7. 3–4 small cinnamon sticks + 10–15 cloves together.
8. Roast a handful of curry leaves until crisp (they should crush easily).
Let everything cool completely, then grind into a fine powder.
