Coorg Pork Chops by THULSI BOPANNA 


Pork – ½ Kg, cleaned, and washed marinate with
turmeric powder-1 1/2 tsp, salt –according to taste and keep it aside
for about ½ an hour. And add 2 sliced onions, 3 flakes of garlic, crushed
small piece of ginger, 3 slit green chillies to the marinated pork and
boil for a few minutes.

Ingredients to Grind:

1 ½ piece ginger, 2 tsp cumin seed, 1 medium size onion,8-10 cloves garlic
1 ½ tsp whole black pepper. grind all these into fine paste.
Roast ( into dark brown colour) and powder , 2 ½ tsp cumin seed, 1 ½ tsp mustard seeds, 1 tsp black pepper.


Add the ground masala to the pork, and continue to cook on medium flame, stirring from time to time until it is tender (can be pressure cooked also for ten minutes). Then add the powdered masala and lime juice/country vinegar kachumpuli to taste, let it cook till a fine aroma rises. If you want dry fry, add little water. If you want it to be semi- solid state to eat with rice roti or chapatti add 1½ cup of water to the cooked pork. Simmer until a little thick gravy is left. Garnish with chopped coriander leaves and switch off the stove.

Note : Salt, lime juice/country vinegar, chilly powder/pepper according to your taste.

About The Contributor:

Mrs NELLAMAKADA THULSI BOPANNA is a social worker of Mysore.

Coorg pork chops is an all-time favourite among the people of Kodagu. Nellamakada Thulsi Bopanna has sourced the recipe from the collection of her aunt Cheranda Bojamma.

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