Pandhi Curry by Sharada Mandanna


  • ½kg Pork ( preferably with bones) cut into medium size pieces
  • ½ Teaspoon Kachampuli or 1 ½ tablespoon vinegar or fresh lime
  • 1-2 teaspoon saltp
  • 1 teaspoon red chilli powder.

Masala 1: Roast the following ingredients on a medium flame to a very dark colour and grind together. 1 teaspoon jeera ¼ teaspoon fenugreek 2 tablespoon black pepper 1 tablespoon coriander.

Masala 2: To grind the following ingredients: 2 onions sliced 1 teaspoon ground ginger 1 teaspoon ground garlic 6-8 Green chillies 1 Small bunch coriander leaves (keep a little for garnishing)


  • Put the pork in a pressure cooker, mixing both the masalas.
  • Keep aside for ½ hour.
  • Add the turmeric, salt and chilli powder.
  • Add half cup water, cover and pressure cook till done.
  • Uncover lid, add the Kachampuli and cook for 2-3 minutes, till the gravy becomes thick.
  • Garnish with coriander leaves.

Similar Recipies

Food Recipies you may like

Baimbalé curry by Shalini Nanda
Learn more
Kaad Maange Curry by Shalini Nanda
Learn more
Thambuttu  by Shalini Nanda
Learn more