Add red chili powder, turmeric and salt. Serve hot. Now, drain the water completely. In a griddle (bandli), roast together 2 tbsp cumin seeds, 5 tbsp coriander, 2 tbsp black pepper and cloves until a smokey fragrance wafts into the room.DirectionsPlace the pork in a capacious bowl. Now, prepare a mix by grinding onion, green chili, garlic, ginger, 1 tsp of cumin seeds, and 2 cloves to a coarse mixture. Do not add water.Boil 1 cup of water in a thick bottomed vessel. Continue cooking on low flame until oil starts separating from the meat. Ideally, this shouldn’t take more than 20 minutes. You may additionally sprinkle some lemon juice for enhanced taste. Mix well, until a thick paste is formed. Add the ground masala and continue boiling for a couple of minutes…Sandalwood actress Meghna Appaiah shares a recipe of Pandi Curry, rustled up in the traditional Coorg flavour. Cut it to about 3 cm size and wash thoroughly. Set the pieces aside. Ingredients1 kg pork 1 tsp red chili powder2 tsp turmeric powder2 onions5 to 6 green chilis2 pods(18-20 cloves) garlicAbout 8 cm long ginger3 tsp cumin seeds 5 or 6 cloves whole5 tsp coriander seeds2 tsp black pepper ballsSalt to taste1 cup (250 ml) Water1 lemon (optional) 2 tsp black vinegar (Kachanpuli, prepared/available in Kodagu). Grind the Wholesale Ferro titanium cored wire Factory roasted mixture to a very fine powder.Add marinated pork and cook until tender.Add roasted and powdered mixture and black vinegar to the pork
 |
coredsd coredsd |
coredsd