Pork slow-cooked with Kodava spices and finished with kachampuli (Kodava vinegar from the kudampuli fruit) — the dark, intensely flavoured non-vegetarian pride of Coorg.
Ingredients
700g pork with fat — cut into 4 cm pieces
2 large onions — finely sliced
1 tbsp ginger-garlic paste
3 tbsp coconut oil
For Kodava masala powder: 3 dried red chillies, 1 tbsp coriander seeds, 1 tsp cumin, 1/2 tsp black pepper, 1/4 tsp cinnamon, 2 cloves, 1/4 tsp turmeric — dry-roasted and ground
2 tbsp kachampuli (Kodava vinegar — the dark, sour extract from kudampuli fruit; substitute with 1 tbsp thick tamarind paste + 1 tsp rice vinegar)
1/2 cup water
Salt
Method
Heat 3 tbsp coconut oil in a heavy pot. Add finely sliced onions.
Cook on medium for 12 minutes until very dark golden.
Add ginger-garlic paste. Cook 3 minutes.
Add pork pieces. Cook on high heat turning for 8 minutes until browned.
Add the Kodava masala powder. Toss to coat every piece. Cook 3 minutes.
Add kachampuli (or tamarind-vinegar substitute) and 1/2 cup water. Stir.
Bring to a boil. Cover and simmer on medium-low for 45 to 50 minutes until pork is completely tender and the fat has rendered, creating a dark, thick gravy.
Uncover. Cook 8 minutes until the gravy concentrates to a dark, coating consistency.