Many things about the Kodava community fascinated me right from when I was a child. Their gentle and good looking men and women folk, their intriguing customs, distinctive dressing and sweet sounding language always brought about great admiration in me. Even today this small community of Karnataka stirs in me great fondness for unknown reasons. And like the community, the distinctive and exotic Coorgi cuisine has in me one of it biggest fan.
This pork fry recipe from coorg uses kanchampuli (thick black extract from kudampulli-dried and smoked fruit rinds of the camboge tree) and the traditional coorgi masala. The only variation I made here is I sautéed the gravy to dry ‘cause that’s how Roy likes it. You could however leave it as a thick gravy and it pairs amazingly well with Indian wheat or Rice breads. Also, if you can’t get hold of kanchampuli you can substitute it with rice wine vinegar, the taste is almost close but you of course wont get the dark intense color.
2 lbs pork cut into 1’’ cubes, like you would do for stew.
1 large onion finely sliced
5 –6 shallots finely sliced (replace with one red onion if you don’t have these)
2 tbsp ginger-garlic paste
2 tbsp kanchampuli
3 – 4 tsp coorgi pork masala (ingredients and directions mentioned below)
11/2 tsp red chili powder (base this on tolerable spice levels)
1 tsp black mustard seeds (optional)
1/2 tsp turmeric
2 –3 sprigs of curry leaves(optional)
salt to taste
2 tbsp coconut oil/ refined vegetable oil
Ingredients/Directions for coorgi masala powder
Dry roast all these ingredients separately to a dark brown color and grind fine.