Pandi Curry

About Pandi Curry

Ingredients

• Boneless pork, cut into medium cubes 500 gms
• Ginger-garlic paste 2 tbsps
• Turmeric powder 1 tsp
• Fresh coriander leaves ½ small bunch + for garnishing
• Vinegar 1 tsp
• Medium onion, cut into square pieces ½
• Mustard seeds 1 tsp
• Mustard seeds 1 tsp
• Coriander seeds 1 tsp
• Fenugreek seeds (methi dana) ½ tsp
• Dried red chillies 2
• Black peppercorns 1 tsp
• Oil 1 tbsp
• Salt to taste

How to Make Pandi Curry (Stepwise Photos)

Method

1. Take pork cubes in a bowl, add 1 tbsp ginger-garlic paste and turmeric powder and mix well. Set aside in the refrigerator to marinate overnight.
2. Heat a pressure cooker, add the pork and cook under pressure till 6-7 whistles are given out.
3. To make wet masala, put coriander leaves, remaining ginger-garlic paste, vinegar and onion in a mixer and grind to a fine paste.
4. To make dry masala, dry roast mustard seeds, cumin seeds, coriander seeds, fenugreek seeds, red chillies and black peppercorns in a non-stick pan. Cool, transfer into a mixer jar and grind to a fine powder.
5. Heat oil in another non-stick pan, add wet masala and saute till fragrant.
6. Add pork and the ground powder and mix well. Cover and cook for 3-4 minutes.
7. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps