Coorg cuisine is famous for pork dishes. I have already posted Chillikana Pandi. A friend from Coorg told me that pork dishes are a must in their wedding feasts. This curry uses a variety of dry and green spices, and also kokum (Garcinia indica), which is a type of tamarind substitute. Kokum has a smoky flavour which usually appeals to those from the West Coast of India, and is not part of Tamil cooking. I had tasted kokum in some fish curries which my colleagues brought, and I was intrigued by the flavour, though my family didn’t really care for it. Pork blends very well with the flavour of kokum, and we all love it.
I have always collected recipes from my students. The recipe for fried pork chops was given to me by a Chinese student, Yen Swan Chie, way back in 1972. I modified it for pork ribs and was very pleased with the results. It’s a big hit with guests, so make sure you make plenty 🙂 Serve with vegetable fried rice.
Pork Vindaloo is primarily a Goan preparation with many variations found throughout the west coast. It is very easy to make and will keep even for 3 days without refrigerating. I have experimented making it with different combinations of spices, and finally I arrived at this recipe which is not too spicy and could be eaten with rice or chappatis.
Pork and Beef never feature in Tamil non-vegetarian cookbooks. Both are eaten here, but this is rarely acknowledged by certain sections of society and never by those who write recipe books. However, eating pork for medicinal reasons is generally accepted.
I have always been fascinated by people from Coorg and their stories about roast pig served at their weddings. I spotted Cuisine from Coorg by Ranee Vijaya Kuttaiah in one Chennai’s major bookstores. The book has a section devoted to pork (pandi as it is called in Coorg). This is a simple and tasty dish, which, if you have all the ingredients at hand, can be made in an hour. Continue reading