Pandhi kannie (Pork curry)


  1. ½kg Pork  cut into medium size pieces
  2. ½ Teaspoon Kachampuli (lemon juice)
  3. A  pinch of salt
  4. 1 teaspoon red chilli powder.

Masala 1 (Roast the following ingredients on a medium flame to a very dark colour and grind together.):

  1. 1 teaspoon jeera
  2. ¼ teaspoon fenugreek
  3. 2 tablespoon black pepper
  4. 1 tablespoon coriander

Masala 2 (Grind the following ingredients):

  1. 2 sliced onions
  2. 1 teaspoon ground ginger
  3. 1 teaspoon ground garlic
  4. 6-8 Green chillies
  5. Few coriander leaves

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.