Sharp kachampuli, tart tamarind, and an array of citrus fruit are among the popular choices used to to add an acidic element to dishes in Kodava cuisine. They always serve as an accent, while preparations featuring ripe, sweet fruit are often served up in accompaniments to a meaty main dish.

Take mango and pineapple curries – both feature the familiar dark roasted spices commonly used in meat dishes, but with a sweet touch from the fruit, and a little added jaggery. We enjoy mutton pulao with  maange pajji – fresh ripe mangoes in a smooth yogurt base with green herbs and the sharp bite of chillis to counter the sweetness of the fruit. Again, meat, with a side of spicy sweetness.

Aside from traditional fare, there are also sweet pickles and chutneys, recipes borrowed from elsewhere, that routinely share the table with more traditional offerings. Spicy, sweet and tangy condiments like date pickle, lime chutney and  carrot pickle with raisins, to name a few, are among the popular ones.

So,  it’s not like we are completely averse to the idea of  pairing meat with something sweet and fruity – just not in the same dish! But, let’s not forget that favourite guilty pleasure – luridly coloured pineapple sweet and sour pork (or chicken) at the local Chinese restaurant!

Perhaps the combination of sweet fruit added to meat dishes has a somewhat limited appeal. Nevertheless, I’ve been experimenting with giving the popular pairing of pork and pineapple a distinctively Coorg flavour, by marrying elements of two classics – pandi (pork) curry, and pineapple curry. The recipe below is the result. I’ve increased the sweet, woody spices in the masala to give the dish a lighter tone. If I  say so myself, it is truly delicious! 🙂

It may not be to everyone’s tastes, but don’t knock it till you’ve tried it!

What name does this go by? Well, if there’s one thing I learned from poring over the recipe sections in my mother’s magazines (Femina and Eve’s Weekly among others!) it’s that, when in doubt about the naming of  a recipe, “surprise” and “delight” are reliable standard suffixes!

So, I give you:

Pandi curry “surprise”!

• 3/4 kg pork belly cut into 1″- 2″ pieces
• 1/2 kg diced fresh pineapple
• 1/2 –1 tbsp chilli powder, or to taste
• 1 tbsp turmeric (less if the turmeric is strong)

Grind together to a coarse paste:

• 2 tbsp freshly grated ginger
• 2 tbsp crushed  garlic
• 3 – 4 green chillis, or to taste
• 1 cup  “sambar onions”, or shallots

Rub the turmeric, red chilli powder and a little salt into the pork, then mix in the ground paste. Set aside for 1/2 hour.

Separately roast the following:

• 2 tbsp coriander seed
• 1 tbsp mustard seed
• 1 tbsp cumin
• 1 tsp peppercorns
• 5– 6 cloves
• 3″ stick cassia

Roast the coriander and cumin to a dark brown, and the remaining spices more lightly. Grind together to a fine powder.

• 2 tbsp demerara sugar or light jaggery
• Green chillis or parangi malu (optional)
• Salt to taste

Place the marinated pork in a deep pan, kadhai, or wok, add a quarter cup of hot water and stir to mix.

Cook the pork until the marinade no longer smells raw and the fat has begun to render. When the meat has begun to brown, stir in the diced pineapple and sugar or jaggery.

Cover and cook on medium heat for five minutes. Add salt to taste and cook for a few more minutes. Add three tablespoons of the dry spice mix and stir to mix thoroughly. If you want to kick up the heat a little, add a few whole green chillis or parangi malu now.

Cook on low heat for another 15- 20 minutes, to allow the flavours to blend. As with pandi curry, this dish also tastes better eaten a day or two after being prepared. I prefer not to add kachampuli, allowing the subtle acidity from the pineapple to complement the pork instead.

These spicy, melting chunks of pork and pineapple are virtually indistinguishable from one another under the cover of the dark, spicy-sweet sauce. Until you bite in. Then, it’s all melting deliciousness!

Serve with chunks of grilled pineapple on top as notice to the unsuspecting!

I think you”ll be surprised (and hopefully delighted)  with every bite!