Pandi Roast (coorgi Style Pork Roast)
Pandi Roast, also known as Coorgi Style Pork Roast, is a traditional dish from the Kodava Cuisine of Coorg, Karnataka. This dish is known for its rich and aromatic flavors, making it a favorite among pork lovers.
Ingredients
- 1 kg pork, cut into cubes
- 2 onions, finely chopped
- 4-5 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 tablespoons Coorgi masala powder
- Salt to taste
- 2 tablespoons vinegar
- 4 tablespoons oil
- 1 sprig curry leaves
- 1 cup water
Instructions
- Marinate the pork with ginger-garlic paste, turmeric powder, Coorgi masala powder, salt, and vinegar. Let it sit for 30 minutes.
- Heat oil in a pan and add the chopped onions. Sauté until golden brown.
- Add the marinated pork and green chilies. Cook on medium heat for 10 minutes.
- Add water and curry leaves. Cover and cook on low heat for 40-45 minutes or until the pork is tender.
- Once the pork is cooked, increase the heat and roast until the masala thickens and coats the pork.
- Remove from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Large pan Spatula Cutting board Knife Bowl for marination
Tools
Cooking stove
Serving suggestions
Serve the Pandi Roast hot with steamed rice or traditional Coorgi bread for a delightful meal.
Tips & tricks
For an extra burst of flavor, you can add a tablespoon of Coorgi kachampuli (a type of vinegar) to the dish before serving.
Cost
$15