Friday, March 21, 2008

Pork Masala - Coorg

Whenever I eat pork masala made like this, I am convinced that this must be the only way and the best way to cook it! I don't know of any substitute for the coorg black sauce but would love to hear from anyone who knows of any. There are a number of ways to cook pork masala in Coorg, but here's a tried and tested one from Shonali Madapa & Shabari Karumbaya

Dry Masala For Pork (prepare beforehand)
Spices part 1.
¼ kg jeera
¼ kg pepper
100 gms mustard
100 gms methi
Few cloves
cinnamon 1 inch piece
dried curry leaves

Roast all separately to dark brown and powder together

Spices part 2.
1 kg coriander seeds

Roast very dark, powder and keep separately from other masala. Keep airtight. It keeps well in the fridge.

Add 1.5 Tbsp heaped of Spices Part 1 and 2 Tbl sp of Spices Part 2 for 1 kg pork after meat is cooked.

I kg pork: Marinate with salt, chilly powder and haldi powder. Keep aside.
Wet masala: 3 big onions, 5-8 green chillies, 2” ginger, 1 tab sp jeera, 15 cloves of garlic: grind coarsely

Keep 1 cup water in the pressure cooker. When it boils add coarsely ground wet masala above. Add pork. Cook till meat is tender. Add dry masala powder, lime juice and a little bit of kacham pulli (you can try kokum as a substitute.


anshuman kishore said...

made this yesterday.
Parul is most upset coz none of our guests tried any of the dishes that she prepared.
Over did the pepper a bit as I like bombard the taste buds. Though some call it killing the taste buds.
Really like ur blog.

Anonymous said...

Ria - not familiar with black sauce. What is it and where can one get it? This recipe sounds delicious...can this be made with any other meat?...AP

Ria Patel said...

The Coorgi black sauce is called Kachampuli and its not available everywhere. Vinegar would be the best alternate ingredient but doesn't give it the rich black colour nor the tang. Kachampuli is a black coloured vinegar made out of a wild black fruit called Kachampuli, and provides a distinct taste to the Pandhi Curry and other meat dishes like mutton or chicken.

AP said...

...thx...not familiar with coorgi food at all, except I think all coorgis are genetically predisposed to be fantastically good looking...may be the secret sauce to their good looks is kachampuli?

When you feel so inclined, could you post a couple of standard every day coorgi chicken, fish, veggie dishes? even the green masala you mentioned sounds different..thx much in advance..AP

Rishad said...

Hey Ria, I made this on Tuesday. I used regular white vinegar instead of black sauce, and chicken stock instead of water, which always makes for more taste, I think. It was truly incredible.
So today I am making it again for lunch, and I can't wait!
Thank you so, so much for this recipe.

Ria Patel said...

Hi Rishad- using stock must definitely add a better flavour. I'd love to post your standard stock recipe on the blog? !

Coorg said...

akki rotti and pandi curry is the most famous dish in coorg. the method of making fork is good. thanks for this post, i will try this.

Anonymous said...

HI Ria, thank you for that wonderful recipe as u said there is no other way u can make your pork masala taste better then coorg pandi curry.And guys if u in and around bangalore and if u need homemade Dry Masala for Pork and the "kachampuli" its available in lakkasandra in a shop called coorg cane drop. u can contact them on their mobile i e 9535878459.

Brian from Toronto said...

Looks and sounds delicious. I'm going to try it out. I even have some kachampuli on order but how much do I add? Recipe calls for "a little" but never having tasted it I don't know how much a little is. For a kilo of pork should I add a tablespoon? more than that? less than that? Much appreciated

Ria Patel said...

Dear Brian,
Go ahead and use 1 tablespoon of Kachampuli for a kilo of pork :)

Anonymous said...

Thanks for the recipe. The ground masala adds a lot of flavor to the dish. I didnt have access to Kachampuli, had to make do with Vinegar, but it still is delicious. I have uploaded some images with the pandi curry I prepared today on my blog, linking the recipe to your blog :) Thanks again!

Ria Patel said...

Thanks Sunith,glad you enjoyed the recipe! Will visit your blog too.

Coorg said...

Hi ria, Nice post.. the black sauce used in Coorg is called kachampuli (malabar tamarind juice)

Lirish Chinnappa said...

For all those looking for authentic coorg pork masala powder and kachampuli (two must have ingredients for the dish) Coorg Shoppe is here!

You can order online for both these items and what more? All deliveries to any place in Bangalore is free! Outside orders are also taken. So do visit and especially the ‘homemade’ section at

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