Traditional Coorg Pork & Kodava Recipes
Pork is the heart of Kodava cuisine, and this collection is a tribute to the slow-cooked, spiced, and soulful dishes that defined my childhood in Coorg.
This is my rosemary and garlic flavored lard, made from rendered pork fat. It's incredibly versatile and adds amazing flavor when used to fry eggs, bacon, or as a base for sauces.
This is my rosemary and garlic flavored lard, made from rendered pork fat. It's incredibly versatile and adds amazing flavor when used to fry eggs, bacon, or as a base for sauces.
A snapshot from a Curly Sue Pork pop-up, my brand dedicated to all things pork. We serve everything from traditional Pandi Curry to pulled pork burgers, celebrating our love for pork.
About For the Love of Pork
If you are using my rosemary and garlic rendered lard, do not just treat it like any other fat. Use a single spoonful to fry your morning eggs, or as the base for sautéing onions and garlic for your pastas and gravies. Because it is rendered in small, fresh batches, the herb infusion is quite potent and adds a depth of flavour to your daily meals that standard oil simply cannot replicate.
Pork has always been central to our family table in Coorg. When I started Curly Sue, I wanted to bring those exact flavours—the ones that take time and patience—to your kitchen in Bengaluru. We do not do fast food. We do food that is simmered for hours, made with hand-pounded spices from our own estate by the Kaveri river.
The Kodava Way
My approach is defined by the Kodava way of cooking. We rely on Kachampuli for that distinct tang in our Pandi Curry, and we embrace slow-cooking methods that allow the meat to absorb the spices completely. Whether it is a traditional dry Ularthiyathu or a rich, slow-cooked curry, every dish is packed with the heat of our bird’s eye chillies and the earthiness of our estate-grown herbs.
Fresh, Small Batches
Because I source everything from our family estate—from the coconut oil to the spices—I work in limited quantities. This is not factory-made food. It is food made in my kitchen. When you order a jar of our pork pickle or a batch of our sausages, you are getting something that was likely prepared just a few days prior. We maintain the integrity of our ingredients by keeping production cycles small, which ensures that you get the real deal, without preservatives or artificial shortcuts.
If you are new to this style of cooking, I recommend starting with the basics—our lard or a jar of pickle. They are simple ways to taste how we process our pork, and they tend to disappear from the pantry quite quickly.
Looking for a specific dish?
Tell me what you are craving, and I will tell you if I can make it happen.
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