Pandi curry is one of the few pork dishes cooked in the coffee estates of southwest India. This dish comes from the Kodava region of Karnataka and is commonly known as Coorg. Pork shoulder is slow-cooked in ginger, garlic, onions, turmeric, mustard, fenugreek seeds, fenugreek leaves, and garcinia cambogia vinegar, traditionally called Kachumpuli. Traditionally, this dish is eaten with rice flatbread called Akki Roti.
This dish will be accompanied by white rice and bamboo shoots sautéd in shredded coconut, curry leaves, onions, cumin, coriander, and mustard seeds.
Ingredients: Pork shoulder, mustard, onions, ginger, garlic, fenugreek leaves, fenugreek seeds, kokum (Garcinia), turmeric, bamboo shoots, shredded coconut, curry leaves, cumin, coriander, mustard seeds, rice, salt, pepper, and canola oil.