Coorg Special Authentic Pandi Curry -Coorg Pork Curry -Thaliaputt- Idli -Steamed Savory Rice Cake

This signature authentic traditional Kodava (Coorg) dish Pandi curry. Served with Kadambutt, Thaliaputt, or Akki Otti.

Ingredients:
Marinade the pork for 30 minutes
2lb Pork
1tsp Turmeric Powder
1tsp Chili Powder
1tsp Salt

Pork Dry Masala: Roast and blend
1TBS Fennel Seeds (optional)
5TBS Coriander Seeds
2TBS Cumin Seeds
1TBS Black Mustard Seeds
2TBS Black Peppercorn
1tsp Fenugreek Seeds

Pork Wet Masala: Coarsely Grind
8 cloves Garlic
8ea Green Chili
1 ½ Cup Red Onion
1tsp Cumin Seeds
1TBS Fresh Turmeric
3TBS Fresh Ginger
½ Bunch of Fresh Cilantro
16ea Fresh Curry Leaves

Ingredients for cooking the Pandi Curry:
Marinated Pork
Pork Wet Masala: Coarsely Grind
4TBS Pork Dry Masala: Roast and blend
2tsp salt and to taste
2TBS Kachampuli (Coorg vinegar) and to taste (substitute Tamarind Concentrate or Kokum)
3 cups Water

Thaliaputt (Steamed Savory Rice Cake):
Wash and soak the below ingredients overnight.
Soak 3 cups of Idli Rice or Basmati Rice separately
Soak 1 cup of Urad Dal and 1TBS Fenugreek Seeds
¼ cup Yogurt (optional)
¼ tsp Brown Sugar (optional)
½ tsp Baking Soda or 4TBS Tapioca Pearls
2tsp Salt and to taste
Make the smooth batter and keep it for 8 hours for fermentation and add the salt.


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