Pandhi Curry

Introduction
A spicy, aromatic pork curry from the Coorg region, cooked with roasted spices and Coorgi vinegar for tang.

Ingredients:

• Pork pieces
  
• Coorgi vinegar (or white vinegar)
  
• Roasted coriander, black pepper, and red chilies
  
• Garlic, ginger
  
• Coconut oil
  
• Curry leaves, salt
  

Instructions:

1. Roast spices and grind into a paste.
   
2. Sauté garlic, ginger, and curry leaves in coconut oil.
   
3. Add pork and spice paste; cook until tender.
   
4. Add vinegar and simmer for 10–15 minutes.
   

Pro Tips:

• Use freshly roasted spices for a rich aroma.
  
• Traditionally slow-cooked over low heat for best flavor.
  

Serving Suggestions:
Serve hot with rice or traditional akki rotti.

Fun Fact:
Pandhi Curry is a Coorgi specialty and often paired with Coorgi rice during festivals.