Preparation:
STOVE TOP METHOD COOKING: Heat 1 tbsp. of cooking oil in a thick based pan, add 100g Yerchi Coorg Curry Paste and sauté for 1-2 min and add 500g small cut meat pieces and saute for 3–4 minutes. Add 600 – 800 ml water depending on the tenderness of the meat to cook, adjust salt, stir occasionally, bring to boil. Simmer until the meat is cooked and the gravy is thick. Pour in kachampuli vinegar, mix well and sauté for 2 – 3 minutes and serve hot.
PRESSURE COOKER METHOD COOKING: Heat 1 tbsp. of cooking oil in pressure cooker, add 100g Yerchi Coorg Curry Paste and saute for 1-2 min and add 500g small cut meat pieces and sauté for 3-4 minutes, Add 200 – 300 ml water depending on the tenderness of the meat, and adjust salt and Pressure cook for 4 – 6 whistles depending on the tenderness of the meat to cook, open lid and cook for 5 minutes or until the gravy is thick. Pour in kachampuli vinegar, mix well and sauté for 2 – 3 minutes and serve hot.
