The modern style of living has not taken away the beauty of our traditional life. Arebashe gowdas are well known for traditional delicious spicy foods. Pork curry is the one among them. The main three festivals, Kailmuhurtha or Kailpodh, Kaveri Sankramana and Huthri or Puthri are still celebrated with grandeur. These festivals are incomplete without pork curry.
Pork Curry traditionally using the black vinegar Kachampuli which has a high degree of pungency with medicinal values. Kachampuli is concocted from a sour fruit called Kodampuli. It is prepared in such a careful way, the vinegar can be kept at room temperature without losing its taste and flavour for years together, if kept in a dry cool place in air tight jars or bottles. The kachampuli we get commercially is often adulterated and made with synthetic vinegar mixed with tamarind extract.
Pork Curry is served with Akki Rotti that made by mashing left over cooked rice, mixed with rice flour, roasting the rotti on flame without oil. The rottis made thus are soft, have a nice flavour and smokey taste. Apart from Akki Rotti, it can be server with Kadambuttu / Pundi, neer dosa that also go well with the dish.
1. Pork - 1 Kg
2. Red Chilly Powder - 2 Teaspoon
3. Turmeric Powder - 1 Teaspoon
4. Salt - To taste
5. Coriander Seeds - 4 Teaspoon
6. Cumin seeds - 1 Teaspoon
7. Mustard seeds - 1 Teaspoon
8. Black Pepper corns - 2 Teaspoon
9. Madras Onions or shallots - 100Gms chopped
10. Green Chillies - 10-12 chopped
11. Ginger - 2 inch piece
12 Garlic - 10 Cloves
13. Coriander leaves - A handful chopped
14. Refined Oil - 2-3 Teaspoon
15. Kachampuli - 1 Teaspoon
Clean, wash and cut the pork into small pieces.
Apply red chilli powder, salt and Turmeric powder. Keep aside.
Dry roast the spices 5-8 one by one, till they all turn dark roasted but not burnt. Dry grind in a mill to a fine powder.
Coarsely grind or pound ingredients 9-13 to a rough chutney.
Heat 2 Teaspoon oil in a thick bottomed vessel. I prefer earthen pot for that extra flavour.
Fry handful of curry leaves(Optional) followed by the ground chutney. Fry till brown. Add the marinated pork, little water, cover and cook till the pork is almost done.
Now add the masala powder and Kachampuli. Check for salt. Cook further on slow fire for 5-10 mins.
Serve hot with akki rotti, pundi, rice rotti or neer dosa.
Note: If you don't get Kachampuli, you may substitute that with a spoonful of brown vinegar and a spoon of tamarind extract.