Coorg Pandi Curry

Coorg Pandi Curry - Nutan Shenoy-Kini

Ingredients:
Pork - 1 kg
chilly powder - 3 tsp
Kashmiri chilli pwd - 1tsp ( optional)
salt - 3 tsp
turmeric - 1 tsp
green chillies - 6 - 8
onions - 4 (big )
Garlic pod - 1 whole big ones...2 - 3 if small.
cumin seeds - 1 tbsp
ginger - 1 1/2 inch piece
coriander leaves - 1/2 bunch (big)
Kachumpuli / black coorg vinegar - 1 tbsp (alternatively use tamarind juice)
dry masala - ( recp gvn below)
Oil - 1 tbsp

For dry masala - dry roast the following ingredients until dark brown and grind to a smooth powder :-

coriander seeds - 2 tbsp
cinnamon - 4- 5
cloves - 4
pepper - 1 tsp
mustard seeds - 1 tsp
jeera - 1 tsp

Method :-
Marinate cut pork with salt, chilly powder and turmeric powder & let it last for atleast an hour.
Grind onion, ginger, garlic, green chilly, coriander leaves and cumin seeds to a coarse paste.
In a kadhai, add 1 tbsp oil and fry the ground paste for 2 minutes.
Add the pork and fry for another 2 minutes. Add 2 cups of water and cook the pork for1/2 an hour on sim. Then add the dry masala and the kachumpuli and mix well and switch off heat after frying for 3 minutes.
Serve hot.

I added table vinegar instead of kachumpuli one or tamarind. My family relishes it anyways