Make OPOS Kodava Pandi (pork) Curry under 15 minutes

Opos Pandi Curry

I love pork whether it is in the form of regular meat, ears, ham, bacon… You name it and I will eat it !  One of my favourite dish is the Kodava Pandi curry made in Coorg.  A very popular dish that is known far and wide for the burst of flavor form the pepper and the special kind of tamarind called kachi puli.  It is extremely sour and pungent and should be used in limited quantities as it can ruin the dish.   This is not the first time  I have made it. In fact it’s a regular dish  I make.  Here is the recipe for the regular way of making it.

What’s different about what I did this time is I used the power of OPOS (One Pot One Shot) for a fast and healthy cooking. To know what is OPOS and other OPOS dishes I have made, click here.

Advantages of OPOS

  1. Super Fast cooking
  2. Less oil used
  3. Intense and fresh flavors.
  4. Less vessels to wash
  5. Less gas/induction (electricity)
  6. Consistent results every single time unless you deviate from the ingredient quantity

 

Equipment for OPOS

2 litre pressure cooker of a reputed company (don’t come back to me with a burnt face :D)

induction (preferable) or gas stove

measuring cups

Standardizing the pressure cooker

Heat 1/4C (60ml) water in 2L cooker on high so the first whistle comes between 1 and 2 minutes. If you get it in less than 1 minute, decrease heat and if 2 minutes, increase heat. In induction, I work with 900 to 1100 (highest I use)

 

Ingredients for making the Coorg Pork Curry

  1. Pork (I used 1 kg with 70-30 meat/fat ratio)
  2. Lots of Crushed pepper
  3. The kachi puli concentrated paste (U can also use lemon or vinegar but wont get the flavor)
  4. Coriander powder (A little roasted and make almost blackish)
  5. Onion Paste ground with whole spices
  6. 1 tbsp oil (I used coconut oil as it gives a good flavor but you can choose anything of your choice)
  7. Himalayan pink Salt to taste

Let’s get to it

  1. Marinate the pork with the ingredients above. Careful when adding the kachi puli. Mix it well and you can use it immediately or keep it a while. An overnight marinated pork works wonders in flavor.

Unlike the regular method, the OPOS method involves layering the components in the pressure cooker so do this

  1. Layer 1 is 1 tbsp oil and 1 cup water
  2. Layer two spread the marinated pork evenly.
  3. Add a little water from the side so it just coats the meat.
  4. Close and put it on induction at 900 for 10 mins.  (that’s why I love the induction)
  5. Let settle.
  6. Open.
  7. The first thing you notice is this burst of smell that leaves you drooling. Mix well. Check for salt or add if required (you will not need it though in most cases)

Note – Your nose is the best equipment so keep checking the smell in between the 10 mins.

The traditional combo is akki roti or kadambattus (rice balls) but I chose to eat only that with whiskey 😀

Enjoy… Bon appetit

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