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Not the traditional pandi curry, but every bit as delicious.

If you’ve ever had Coorgi Pandi Curry, you know it’s unforgettable — dark, tangy, deeply spiced, and rich from the fat of the pork. But here’s the thing: this recipe isn’t that. It’s inspired by it. My mom, a Mangalorean who knows her way around South Indian spices like nobody’s business, has been making this tweaked version of pandi curry for years — and it’s a total flavor bomb.

She’s had the real pandi curry many times in Coorg, loved it, and then made it her own using ingredients easily available at home. This version skips kachampuli, the smoky Coorg vinegar that’s traditionally used and incredibly hard to find. Instead, it brings in tang from tamarind and a splash of white vinegar. Giving you a pork dish that’s deeply spiced, perfectly balanced, and full of character, just like my mom 😛

The use of homemade roasted masala, slow-cooked pork, with sour tamarind and white vinegar, makes this a delicious, easy-to-make pork curry that works perfectly with idlis or rice.

Fun fact: She stopped eating pork years ago, but she can still make this recipe without tasting it, purely by eye and smell — and it turns out amazing every single time. That’s serious home-cooking mastery.

So, whether you’ve been searching for “Coorg-style pork recipe without kachampuli”, “Pork curry without vinegar”, “Easy pandi curry recipe”, you’ve come to the right place 😉

What Makes This Pork Masala Special?

• Inspired by Coorgi Pandi Curry, but made with everyday ingredients
• No kachampuli vinegar – tamarind and white vinegar do the job
• Naturally dark masala from dry roasted spices – no color added!
• Meal prep friendly: Tastes even better the next day!
• Passed down from mom: A recipe crafted lovingly over years of experience and memories.
  
• Perfect with idlis, rice, dosa, or even chapatis

My Mom’s Pork Masala Dry (Without Kachampuli)

Prep Time: 25 mins
Cook Time: 60-75 mins
Marination Time: 30 mins
Serves: 3–4
Skill Level: Medium

Ingredients:

Pork & Base:

• 500–600g pork (stew cut, preferably with fat for flavor & color)
• 2 medium Indian pink onions (or red onions), finely chopped
• 2 garlic pods (whole pods, not cloves), finely chopped
• 1 big thumb-sized piece of ginger, finely chopped

• 1 medium tomato, chopped
• ½ + ½ tsp turmeric powder
• Salt to taste
• 1–2 tbsp neutral oil
• 1–2 sprigs of curry leaves (optional but highly recommended)
• 1 small lime-sized ball of tamarind (soaked in warm water)
• 1 tsp white vinegar

For the Masala Powder:

• 3–4 dried red chillies (byadgi preferably for color and pleasant heat, Guntur for heat)
• 1 tsp black peppercorns
• 1 heaping tsp coriander seeds
• ½ tsp cumin seeds
• ⅛ tsp methi (fenugreek) seeds
• 1 cardamom
• 1 small stick of cinnamon
• 2 cloves
• ½ tsp turmeric powder (added after grinding)

Method:

Step 1: Prepare the Masala

On a low flame, dry roast the chillies, peppercorns, coriander, cumin, methi, cardamom, cinnamon, and cloves.
Toast slowly until the spices deepen in color and turn toasty–almost blackened, but not burnt.
Cool completely, then grind into a fine powder along with ½ tsp turmeric powder. Set aside.

Step 2: Prep & Marinate the Pork

Trim off excess fat if you prefer, but leaving some fat will give a deeper flavor and signature black masala. I don’t like fat, so I trimmed most of mine off. Wash the pork well with turmeric and salt to remove any strong smell. Drain and marinate with:

• ½ tsp turmeric powder
• Salt
• 1 tsp of the ground masala
  Let it sit for at least 30 minutes.

Step 3: Cook the Base

In a heavy-bottomed vessel, heat oil and add curry leaves. Once they splutter, add the onions.
Cook on medium heat until they soften and start turning golden.
Add ginger and garlic and sauté till the whole base is deep golden brown and caramelized. Don’t rush this step — it builds flavor, and be careful not to let it burn.

Step 4: Build the Curry

Add chopped tomatoes, cover, and let it cook till it starts to break down.
Add the marinated pork, mix everything well, and cover. Let it cook for 10 minutes on medium heat.
Open, stir, and season with salt if needed. Add a splash of water only if required — pork releases moisture as it cooks.

Step 5: Masala Time

Once the pork is about 60% done, stir in the rest of the ground masala.
Cook covered for a few minutes, then add the soaked tamarind (strain if needed). Mix well to incorporate.

Step 6: Final Touches

Adjust the consistency — you want a thick, clingy masala, not watery or too dry.
Add 1 tsp of white vinegar for a final tangy hit. Let it simmer for a few more minutes.
Taste and adjust salt or tang if needed.

Step 7: Rest & Serve

Turn off the heat, garnish with fresh coriander, and let it rest covered for at least 1 hour.
For best results? Eat it the next day — the flavors deepen and the pork becomes even more tender.

How to Serve It:

• With sanna idlis or soft idlis for the perfect combo
• With steamed rice or neer dosa
• Even works great with hot chapatis or parathas

Storage Tips:

• Keeps well for 3–4 days in the fridge
• Flavours improve over time — perfect for meal prep
• Reheat gently and add a splash of water if needed

This pork masala dry is proof that recipes can evolve beautifully when memories and flavors come together. While it’s inspired by the famous Coorgi pandi curry, this version stands proud on its own, filled with warmth, tradition, and the magic of homestyle cooking. Whether you’re a pork curry lover, a Coorg cuisine enthusiast, or simply someone looking for easy Indian pork recipes, this one’s going to be a favorite.

You May Also Like: More Recipes from My Mom’s Kitchen

Here are some more Mangalorean dishes from my mom’s kitchen that you’ll love:

• Mangalorean Kori Gassi – Spiced Coconut Chicken Curry
• Green Masala Chicken – Spicy, Fresh & Herby
• Chicken Sukka – Lots of Coconut, Mangalorean Style
• and many other recipes…