Pandi curry is an emblematic, celebratory dish, cooked on every special social occasion in Kodagu. A throwback to hunting days, when wild boar was plentiful, this rich, dark and sultry pork curry is the best-known dish from Kodagu. Pork is slow-cooked with dark-roasted spices that form the base of many dishes and finished with kachampuli, the tart, dark hyper-local vinegar which is used to flavour, thicken and darken the curry, lending it a distinctive flavour. It is eaten with kadambuttus (steamed rice dumplings) or akki ottis (rice flatbreads).
To read more about pandi curry and a choice of two iconic recipes, click on the link below.
Spirit of Place – Pandi Curry
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