indian

Coorg Style Pandi Curry with Ragi Mudde

Name: Coorg Style Pandi Curry with Ragi Mudde
Yield: 1 serving
Cuisine: indian
Ingredients: 130 g pork shoulder, cubed; 57 g ragi flour (finger millet flour); 261 g water; 65 g onion, sliced; 11 g neutral oil; 2 g red chili powder; 2 g black pepper, freshly ground; 8 g vinegar; 3 g salt

This simmered dish pairs ragi flour with pork shoulder, cubed, onion, sliced and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

51 g Carbohydrates

35 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

130g pork shoulder, cubed 307 kcal
57g ragi flour (finger millet flour) 207 kcal
261g water 0 kcal
65g onion, sliced 26 kcal
11g neutral oil 97 kcal
2g red chili powder 1 kcal
2g black pepper, freshly ground 5 kcal
8g vinegar 1 kcal
3g salt 0 kcal

Cooking instructions

pork shoulderred chili powderblack peppersalt
In a small bowl, mix pork with chili powder, black pepper, and salt.
onionneutral oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook until browned.
pork shoulderwater
Add pork and sear 4 to 5 minutes, stirring. Add water, cover, and simmer 25 to 30 minutes until tender and thickened.
black peppervinegarsalt
Stir in vinegar and simmer 1 minute; adjust salt and pepper.
ragi flour (finger millet flour)watersalt
For ragi mudde: bring water to a boil with salt. Whisk in ragi flour gradually; reduce heat and stir vigorously until it forms a firm dough. Shape into one ball. Serve curry with mudde.