- Pork (I leaned more towards lean 😀 with a little fat)
- Salt to taste
- Pepper to taste
- Onions (around 3-4)
- Garlic pods
- Coriander Powder
- Chili powder
- Lime, kachampuli or vinegar
Let the preparations begin………….
- Make a paste of onion, ginger and garlic.
- I usually dry roast the spices in one of those tadka bowls till they start releasing their aroma and almost on the verge of warning “Stop we are getting burnt” !!! Cool them down (talk to them maybe??) and grind them to a powder (sigh after all the talking u murderer !)
- Wash and drain the pork and marinate with salt, chilly powder, turmeric powder and punish it in a corner
- Add kachampuli/lime or Vinegar to the meat and pressure cook ( around 4-5 whistles)
- Fry the paste prepared till it becomes a little dark and add the cooked pork
- Gradually mix in the coriander powder, chilli powder, and the mixed powder that trusted you before you ground them
- Add water to adjust the gravy
- At this point I add a little more kachampuli ( yeah I like it sour and spicy)
Note – The original Kachampuli (available in various Coorgi shops) is pretty expensive and its getting difficult to get considering the long process it takes to make them. What I do is boil the hell out of Kuddam Puli (a tamarind used for fish curries and are either cousins or blood brothers to Kachampuli) till the essence comes into the water, strain and make a concentrate of that which I bottle. The reason why I strain is otherwise you get this coarse taste like sand on your tongue.
The best accompaniment is of course the Akki roti made with rice flour but I can eat with anything. 🙂 What u see is chapati (tortilla)
For the veggies……….. maybe you could skip most of the steps and try with boiled potatoes and other starchy veggies. The kachampuli is not just for meat. I tried it once and it came out pretty interesting.
Linked to ABC Wednesday(S) with Succulent