Wash the pork with some turmeric. Once washed, marrinate the same with Chilli powder, turmeric and salt. Cover and keep aside this for 30-40 minutes

In a Mixer jar, put 2 and half diced onions, 8-10 cloves of garlic, 1 inch ginger, 6-7 green chilli. Grind it for 3-4 seconds to ensure you have a course mixture. Do NOT grind it to a fine paste.

Meantime, in a thick bottom kadai, pour 1-2 Tablespoon oil and heat. Once heated, reduce the flame to low, and add above mentioned quantity of coriander, jeera powder and pepper powder. Keep frying till the powder blends and start to turn dark brownish. Ensure not to over fry the powder- which will give a bitter taste to the curry.

Now add the grinded onion paste, and fry it for 10-15 minutes under medium flame. Again ensure you do not over fry. Fry until the paste has given up most of it's water content. At this point of time, the mixture smells aromat. Once fried, let it cool down.

Now keep ready diced 1/2 onion, 2-3 chillis, 3-4 garlic cloves, an inch ginger, and some curry leaves.

In a cooker, put marinated pork, 300 ml of water, and ingredients from the previous step.

Cook this for 3 minutes without the cooker lid. Then cover the cooker, and cook for 2-3 whistles based on the tenderness of the meat. (Slow cooking the meat is recommended, however in order to save time it can also be pressure cooked for not more than 2-3 whistles depending on the quality of meat used. Slow cooking is the safest bet when you have no idea about the quality/tenderness of the meat.)

Once the meat is cooked, and cooker is cooled down, add the roasted onion paste to it. Alternatively, you can also transfer the contents of the cooker to a wider kadai, and then continue.

At this stage if you feel the meat is undercooked, continue to cook for few more minutes.

Do a quick taste check - add Kachampuli and more salt if required. If you do not have kachampuli, you can use Tamarind for sour. Now Cook on a slow heat for about 5-10 minutes till the water evaporates.