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Loading...A signature dish from Karnataka's misty Kodagu (Coorg) highlands, this dark, deeply spiced pork curry is built on slow-roasted whole spices, plenty of black pepper, and the tart, woody kick of local Coorg vinegar. Rich, smoky, and boldly peppery, it's traditionally eaten with steamed rice or akki roti.
Prep Time20 mins
Cook Time55 mins
Total Time75 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 465 kcalCalories
- 29 gFat
- 9 gSaturated Fat
- 11 gCarbs
- 4 gFiber
- 5 gSugar
- 38 gProtein
- 920 mgSodium
- 780 mgPotassium
- 85 mgCalcium
- 4.5 mgIron
- 38 mgVitamin C
- 45 mcgVitamin A
Ingredients
For the roasted spice paste
- 12 whole dried Byadagi red chilies, stems removed
- 2 tablespoons coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds (methi)
- 1 tablespoon black peppercorns
- 4 whole cloves
- 1 inch cinnamon stick
- 2 tablespoons water, as needed
For the curry
- 800 g boneless pork shoulder, trimmed and cut into 1.5-inch cubes
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons kosher salt, plus more to taste
- 3 tablespoons mustard oil (or vegetable oil)
- 1 large yellow onion, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 medium tomato, finely chopped
- 1/2 cup hot water
- 3 tablespoons Coorg vinegar (kachampuli), or substitute with rice vinegar + 1 tsp tamarind paste
- 1 bay leaf
- 2 sprigs fresh curry leaves
- 2 tablespoons chopped fresh cilantro, for garnish
Directions
- Dry-roast the red chilies, coriander, cumin, fenugreek, peppercorns, cloves, and cinnamon in a heavy skillet over medium-low heat for 3-4 minutes, stirring often, until fragrant and slightly darkened. Cool for 5 minutes, then grind to a smooth, thick paste with 2 tablespoons of water; set aside.
- Toss the pork cubes with turmeric and 1 teaspoon salt in a bowl and let them rest at room temperature for 10 minutes while you prepare the base.
- Heat mustard oil in a heavy-bottomed pot over medium-high until it begins to smoke. Lower the heat to medium, add the bay leaf and curry leaves, and let them sizzle for 10 seconds.
- Add the chopped onion and sauté for 7-8 minutes until deeply golden brown, scraping up any fond on the bottom. Stir in the ginger and garlic pastes and cook for 2 minutes more until the raw aroma dissipates.
- Add the roasted spice paste and chopped tomato. Cook, stirring constantly, for 4-5 minutes until the oil begins to separate from the masala and the mixture turns dark reddish-brown.
- Add the marinated pork and stir to coat thoroughly in the spice base. Cook uncovered on medium-high for 8-10 minutes, turning occasionally, until the pork is lightly seared and has released its juices.
- Pour in 1/2 cup hot water and the Coorg vinegar, stir well, and bring to a brisk boil. Reduce heat to low, cover, and simmer gently for 30-35 minutes, stirring occasionally, until the pork is fork-tender and the gravy coats the back of a spoon.
- Uncover, taste, and adjust with the remaining 1/2 teaspoon salt. If the gravy is thin, simmer uncovered for 3-5 more minutes to thicken. Scatter fresh cilantro over the top and serve hot with steamed rice or akki roti.
Cook’s Notes
- Mustard oil gives the most authentic, pungent note, but if you find its flavor too strong, blend it half-and-half with a neutral oil and skip the smoking step.
- Pork with a little intramuscular fat (about 15%) yields the silkiest gravy; lean pork will turn dry and chalky.
- If you can't find kachampuli, an equal mix of dark rice vinegar and a teaspoon of tamarind pulp comes close to its smoky-sour depth.
- The curry tastes even better the next day once the spice paste has fully penetrated the meat; reheat gently with a splash of water.
- Kodagu families traditionally stir in a small piece of jaggery at the end for balance; add 1 teaspoon if you prefer a sweet-sour edge.
