📝 Ingredients:
500g lean fat pork
2 medium onions (finely chopped)
1 sprig curry leaves
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1½ tsp red chili powder
1½ tsp coriander seeds
2 tsp cumin seeds
3 cloves
1 cinnamon bark
2 cardamom
1 tsp mustard seeds
½ tsp Fenugreek seeds
1 tsp black pepper
Note: Roast well on a hot pan and thereafter coarsely grind the coriander seeds, cumin seeds, fenugreek seeds, black pepper, cloves, cinnamon and cardamom. (This forms the dry masala powder)
1–2 tsp Vinessence Garcinia Gummi Gutta concentrate
1 tbsp coconut oil or sunflower oil
Salt to taste
Optional: 1 chopped green chili for extra heat
👨🍳 Cooking Method:
Marinate the Pork
In a bowl, mix pork with turmeric, chili powder, and salt. Set aside for 20–30 minutes.
Sauté the Base
Heat oil in a heavy-bottom pan. Add onions, ginger garlic paste and curry leaves. Sauté onions till golden brown.
Add Dry Masala
Add the dry masala powder and sauté the mix for another minute.
Cook the Pork
Add marinated pork and cook on medium heat for 15-20 minutes, stirring occasionally. No water needed initially - cover the pan and let it cook in its own fat and add water later, if required.
Add Vinessence Kachampuli
Once the pork is tender and well-cooked, add Vinessence Garcinia Concentrate and mix well. Simmer for another 5–7 minutes to absorb flavor.
Garnish & Serve
Garnish with some finely chopped coriander & curry leaves and serve hot with steamed rice, akki roti, string hoppers or neer dosa for an authentic Coorg experience.
Vegetarian Twist:
Swap pork with mushrooms, potato, paneer, soya chunks, raw jackfruit or tofu, and follow the same recipe steps. The Kachampuli still delivers its unique sour depth, making even vegetarian dishes irresistible.
💡 Pro Cooking Tip:
Kachampuli is very concentrated so always start with 1 tsp and increase only if needed. It is meant to enhance flavour, not overpower.
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✅ Traditional Coorg Recipe Ingredient
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