A pandi monium!

Sandalwood actress Meghna Appaiah shares a recipe of Pandi Curry, rustled up in the traditional Coorg flavour..

Ingredients

1 kg pork 1 tsp red chili powder 2 tsp turmeric powder 2 onions 5 to 6 green chilis 2 pods(18-20 cloves) garlic About 8 cm long ginger 3 tsp cumin seeds 5 or 6 cloves whole 5 tsp coriander seeds 2 tsp black pepper balls Salt to taste 1 cup (250 ml) Water 1 lemon (optional) 2 tsp black vinegar (Kachanpuli, prepared/available in Kodagu).

Directions Place the pork in a capacious bowl. Cut it to about 3 cm size and wash thoroughly. Now, drain the water completely. Set the pieces aside. Add red chili powder, turmeric and salt. Mix well, until a thick paste is formed. Now, prepare a mix by grinding onion, green chili, garlic, ginger, 1 tsp of cumin seeds, and 2 cloves to a coarse mixture. Do not add water. Boil 1 cup of water in a thick bottomed vessel. Add the ground masala and continue boiling for a couple of minutes. Add marinated pork and cook until tender. Ideally, this shouldn't take more than 20 minutes. In a griddle (bandli), roast together 2 tbsp cumin seeds, 5 tbsp coriander, 2 tbsp black pepper and cloves until a smokey fragrance wafts into the room. Grind the roasted mixture to a very fine powder. Add roasted and powdered mixture and black vinegar to the pork. Continue cooking on low flame until oil starts separating from the meat. Serve hot. You may additionally sprinkle some lemon juice for enhanced taste.