Step 1: Prepare the PANDI CURRY Spice Mix

Heat a pan and add 1/4 cup coriander seeds. Roast until quite dark, about 3-4 minutes. Add 1 tsp cumin, 1 tsp black peppercorns, 1 small cinnamon stick, 2 green cardamom, 4 cloves, 1 tsp raw rice, and 1/2 tsp fenugreek seeds to the pan. Continue roasting and toasting until the rice starts to turn golden brown and the coriander seeds reach a super dark roasted color. This should take another 3-5 minutes. Remove from heat and let the spices cool down completely. Once cool, transfer the roasted spices to a blender and grind them to a fine powder. Set aside.

Step 2: Marinate the Pork

Cut 1 kg pork shoulder into cubes. In a bowl, season the pork with 1 tsp salt, 1/2 tsp turmeric powder, and 1 tsp Kashmiri red chili powder. Put on a glove and mix the spices thoroughly with the pork until every piece is coated. Set aside to marinate while preparing other ingredients.

Step 3: Prepare the Green Masala

In a blender, add 1 bunch of fresh coriander, 1/2 sliced onion, 2-3 chopped and deseeded green chilies, 4-5 garlic cloves, 1 inch piece of ginger, and 1/4 cup water. Blend until a vibrant green, smooth paste is formed. Pour the green masala into a bowl. Rinse the blender with a little water and add it to the masala to ensure no masala is wasted.

Step 4: Cook the Pork (Initial Stage)

Place a Dutch oven on the stove over low heat. Add the marinated pork to the Dutch oven. Add the remaining 1/2 sliced onion and 1/4 cup water. Cover with a lid and cook for 10 minutes.

Step 5: Continue Cooking the Pork

After 10 minutes, remove the lid. The water should have dried out, and the pork will have released its own fat and started frying. The pork should also have some color. Add 1 sprig of curry leaves to the pot and mix well. Once the aroma of the curry leaves fills the kitchen (about 1-2 minutes), add the prepared green masala. Add a little more water (if needed, to achieve desired consistency) and mix everything well. Cover and cook for another 10 minutes.

Step 6: Add Spices and Finish Cooking

Continue cooking the pork for another 10-20 minutes, or until the pork starts to become tender. Make sure to open the lid every 5 minutes or so and give it a stir to prevent sticking or burning. Once the pork is tender, add the prepared PANDI CURRY spice mix. Mix well until the spices are fully incorporated and the liquid has reduced and thickened. Finally, add 2 tbsp of Kachampuli vinegar (or dark brown malt vinegar if unavailable). Give it a good stir and cook until the pork is completely tender and the curry looks absolutely delicious. Finish with some fresh coriander for garnish.

Step 7: Serve

Serve the PANDI CURRY hot with Otti or Akki Roti (rice flour roti) or rice bhakri.

• Roast coriander seeds until quite dark for a prominent and deep flavor in the curry.

• Stir the pork every 5 minutes during cooking to prevent it from sticking to the bottom of the pot and burning.

• If Kachampuli vinegar is unavailable, a dark brown malt vinegar can be used as a substitute to achieve a similar tangy profile.

• Substitute Kachampuli vinegar with dark brown malt vinegar if unavailable.