Wash pork with salt.

Marinade with little salt, red chilli powder and turmeric powder. And then keep it in the refrigerator.

Grind onion, ginger, garlic, green chilies, cumin seeds to a rough mix and not a paste. Like two twirls in the grinder.

Once done. Put the mixture in a pot or cooker. Just lightly fry for 2 mins for the mix to lose its rough fragrance and then add the marinated pork. Add 200 ml water and close the cooker.

Cook for about 10 mins in slightly high flame than medium. Can extend another 5 mins if you notice that it has not cooked after 10 mins.

Once cooked. You can either transfer it to another pot for the preparation of the curry. Add the leftover mixture, freshly grounded cumin, coriander and pepper powder. Optional: add Fenugreek and mustard grounded. Add salt to taste. And the special tamarind sauce just 0.75 teaspoons.

Just let the entire curry come to a boil. And there you have it your Coorg Style Pandi Curry is ready.