Receta Pork Veenjaali
This is a delicious Pork curry that goes very well with Sanna, Palappam, Vellaappam, Indian flat breads or Indian spiced rice… It’s similar to the famous Pork Vindaloo….and in our view it tastes better…
Pork Veenjaali
Ingredients:
- Pork-2kg
- Onion-2 medium, sliced
- Tomatoes -2, medium, chopped
- Curry leaves- few
- Oil-2-3 tbsp
- Grind to a fine paste:
- Raisins-50 gm
- Garlic- 1 whole pod (15-20 small cloves)
- Ginger- 2” piece
- Tamarind- 1 small ball of lime size
- Black pepper powder- 1 ½ tsp
- Turmeric powder- ¾ tsp
- Cumin seeds / jeerakom – 1 tsp
- Cloves / grambu- 5 nos
- Cinnamon sticks - 3 x1” stick
- Mustard seeds – 1 tsp
- Green chillies – 3 nos
- Shallots / chumannulli – 4 nos
Dry red chillies / Chumanna mulaku- 25 nos
Method:
Cut pork in to 1” piece cubes and clean and keep aside.
Grind all the ingredients under ‘grind to a paste’ together and keep aside.
Heat oil in a pressure cooker and sauté sliced onions.
Add ground paste and sauté well till oil separates and add tomato pieces and sauté well.
Into this add cleaned pork, salt to taste and curry leaves and mix well.
Add 1 to 1 ½ cups of boiling water, mix well, close the lid and cook under pressure for 30 minutes or 2 to 3 whistles.
Once the pressure drops, open the cooker and boil the curry until oil separates and the gravy becomes thick.
Serve with sannas, palappam, vellaappam, bread rolls or Indian flat breads or spiced basmathi rice.