Introduction
Ruchik Randhap is a popular Mangalorean pork dish that is rich in flavor, often prepared with a variety of spices and marinated to perfection. This dish, celebrated for its bold, tangy, and spicy taste, is a family favorite across India, particularly among those with a Mangalorean heritage. Whether you’re new to the world of Mangalorean cuisine or a seasoned cook looking to enhance your culinary skills, this step-by-step guide will help you create the perfect Ruchik Randhap pork curry.
What Is Ruchik Randhap Pork?
Ruchik Randhap is a pork dish from the coastal region of Mangalore, Karnataka. The word “Randhap” means “curry,” and “Ruchik” refers to “delicious” or “tasty.” This dish typically features pork cooked in a blend of flavorful spices, garlic, ginger, and vinegar, creating a zesty and spicy experience for your taste buds. The recipe also often includes ingredients like coconut, tamarind, and various Indian herbs that balance the flavors and add to the dish’s richness.
In this recipe, we will break down the ingredients and give you clear, easy-to-follow steps so you can recreate this authentic Mangalorean delight at home.
Ingredients for Ruchik Randhap Pork Recipe
Pork Marinade:
- 500g pork (preferably with fat) – Cut into chunks
- 1 tablespoon ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- Salt, to taste
- 1 tablespoon vinegar

Marinate the Pork
Start by preparing the pork for marination. Clean the pork and cut it into bite-sized chunks. Place it in a large bowl and add ginger-garlic ruchik randhap pork recipes paste, red chili powder, turmeric powder, salt, and vinegar. Mix well and let it marinate for at least 30 minutes to allow the flavors to meld together.
Prepare the Masala Paste
While the pork marinates, you can prepare the masala paste. In a dry pan, roast the grated coconut, cumin seeds, mustard seeds, fenugreek seeds, and red chili powder on medium heat until they release a fragrant aroma. Allow the mixture to cool, and then grind it to a smooth paste using a little water.
Cooking the Pork
Heat oil in a large pan or wok over medium heat. Add curry leaves and the crushed garlic cloves. Sauté for a few minutes until the garlic becomes golden brown and fragrant. Next, add the chopped onions and green chilies. Sauté until the onions turn soft and translucent.
Once the onions are cooked, add the minced ginger and cook for another 2 minutes. Stir in the ground masala paste, coriander powder, garam masala, and tamarind paste. Let the mixture cook for about 5-7 minutes, stirring occasionally, until the oil separates from the masala.
Simmer the Pork
Add the marinated pork to the masala base. Mix well so that the pork is evenly coated with the spices. Add enough water to cover the pork and bring the mixture to a boil. Reduce the heat to low, cover the pan, and let it simmer for 30-40 minutes, or until the pork becomes tender and cooked through.
Adjust the Seasoning
Check the seasoning towards the end of cooking. Add salt if needed and adjust the consistency of the curry by adding more water if it’s too thick. You can also add more tamarind paste for extra tanginess, if desired.
Serve Hot
Once the pork is cooked to perfection, garnish the dish with fresh coriander leaves and serve hot with steamed rice, neer dosa, or chapati. Enjoy the rich and flavorful taste of Mangalorean cuisine!
Ruchik Randhap is a flavorful and hearty Mangalorean pork curry that’s sure to be a hit at any meal. By following the steps outlined above, you can recreate this authentic dish in your own kitchen and enjoy the bold, spicy flavors of this beloved regional recipe. With simple ingredients and a little patience, you’ll have a delicious curry to serve with your favorite sides. Enjoy the rich taste of Mangalore right at home!
Tips for Perfect Ruchik Randhap Pork
- Choice of Pork: Opt for pork with some fat content to make the dish richer and more flavorful. The fat adds to the depth of taste.
- Roast the Spices: Roasting the spices before grinding enhances their aroma and flavor.
- Use Fresh Coconut: Grated fresh coconut gives a unique sweetness to the dish, balancing the spiciness and tang.
- Marinate for Longer: For the best results, marinate the pork overnight to deepen the flavor profile.
- Control the Heat: Adjust the amount of green chilies and red chili powder to your spice tolerance.

Frequently Asked Questions (FAQs)
1. Can I use a different meat instead of pork?
Yes, you can substitute pork with chicken or beef. However, the cooking time will vary depending on the meat you choose. Pork is preferred in this recipe for its rich taste and tenderness when slow-cooked.
2. How do I make the curry less spicy?
If you prefer a milder version, reduce the quantity of red chili powder and green chilies. You can also use Kashmiri chili powder, which is milder but still gives the dish a vibrant color.
3. Can I make this dish ahead of time?
Absolutely! Ruchik Randhap tastes even better the next day as the flavors have had time to meld together. Just refrigerate it in an airtight container and reheat when ready to serve.
4. What are some side dishes to serve with Ruchik Randhap?
This curry pairs wonderfully with steamed rice, neer dosa, or chapati. You can also serve it with a fresh cucumber salad or pickles to balance the richness of the dish.
5. Can I make this dish vegetarian?
While traditionally made with pork, you can make a vegetarian version using tofu or mushrooms as a substitute. Adjust the cooking times as necessary.