Learn how to make Pandi Curry at home with chef Sneha Nair only on Get Curried

Rich dark pork curry filled with slightly chewy bits of meat and sudden surprises of sour and peppery bits. So watch Masala Trails & learn how to make Pandi Curry at home only on Get Curried.

Pandi Curry Ingredients:
½ cup of coriander seeds
4 dry red chillies
a big piece of cinnamon
4 cardamom
56 cloves
2 tsp of fenugreek seeds
11/2 tsp of cumin seeds
2 tsp of pepper
2 tsp of raw rice
handful of coriander leaves
34 garlic cloves
2 small pieces of ginger
56 green chillies
1 onion
1 1/2 cup water
500gms of pork
salt to taste
kombucha soaked in water

Method:
Dry roast the coriander seeds until they turn dark brown.

Add dry red chillies, a piece of cinnamon, cardamom, cloves, fenugreek seeds, cumin seeds, pepper and raw rice.

Keep roasting it for few minutes.

Once the roasted ingredients are cooled down add it into a blender, grind them into a dry powder.

To make the fresh masala, add coriander leaves, garlic cloves, ginger, green chillies and half a sliced onion in a blender and grind everything together, add some water to it to make a smooth paste.

Wash the pork with vinegar and salt.

Add the pork into pressure cooker add the fresh masala, other half of the sliced onion, 3 tbsp of the dry masala and water. Mix it well.

Cook the curry for one whistle. Switch off the flame and wait for the cooker to cool down. Open the lid of the cooker and place it on the flame again. Add salt to taste.

Add the water in which the kombucha has been soaking, into the curry,

Pandi Curry is ready to be served.

#PandiCurry #PorkCurry #GetCurried

Host: Sneha Nair
Copyrights: REPL

Subscribe and Get regular Updates: http://bit.ly/SubscribeToGetCurried

  / getcurried  

  / get_curried  

  / getcurried  

What is Pork?
Pork is the culinary name for the meat of a domestic pig (Sus scrofa domesticus). It is the most commonly consumed meat worldwide,[1] with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten both freshly cooked and preserved. Curing extends the shelf life of pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is not only the most popular meat in the Western world and in Central Europe, it is also very popular in East Asia, the nonMuslim parts of India, Southeast Asia (Indochina, Philippines, Singapore, East Timor) and in Malaysia. It is highly prized in Asian cuisines, especially in China, for its fat content and texture.

What is Coorg?
Kodagu (also known by its former name Coorg) is an administrative district in the Karnataka state of India. Before 1956, it was an administratively separate Coorg State, at which point it was merged into an enlarged Mysore State. It occupies an area of 4,102 square kilometres (1,584 sq mi) in the Western Ghats of southwestern Karnataka. In 2001 its population was 548,561, 13.74% of which resided in the district's urban centre, making it the least populous of the 30 districts in Karnataka. The nearest railway stations are Mysore Junction, located around 95 km away and Thalassery and Kannur in Kerala, at a distance of 79 km. The nearest airports are Kannur International Airport in Kerala (59 km from Kodagu) and Mangalore International Airport (118 km from Kodagu).