Pandi Curry (Pork Curry from South India)

Ingredients:

Pork - 40 oz. (1 kg) - cut into 1 1/2'"pieces
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Pepper powder - 1/2 tsp
Ginger - 1'' piece
Garlic - 5 pods
Vinegar - 2-3 tsp
Salt - to taste
Water - 3 cups

Dry Masala (Spices ) for fine grinding:

Black peppercorn - 1 tsp
Cinnamon - 4-5 sticks
Cumin seeds - 1 tsp
Coriander powder - 2 tsp

For coarse grinding:

Large onions - 2
Ginger - 1" piece
Garlic - 5-6 pods
Green chillies - 3-4
Cumin seeds - 1/2 tsp

Preparation:

1. Mix the pork with the turmeric powder and chilli powder. Marinate for 20 minutes.
2. Heat a wok on high flame, reduce heat and using very little oil roast pepper powder, ginger and garlic pods ( of the main ingredients).
3. Add the pork to the the roasted spices and mix well.
4. Boil 3 cups of water and add to the pork immediately, then add the the coarsely ground spices and mix well.
5. Stir in the salt, mix well, cover and cook till the pork is tender.
6. On an iron griddle, roast the finely ground dry spices for a few seconds and add to the cooked pork. Cook on low heat for 5 minutes, add the vinegar, stir and remove from the heat immediately.
7. Serve piping hot.

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