🍲 The Ancient Art of Pori Kari: The Original Rabbit Fry

Long before the modern "Rabbit 65" or "Rabbit Roast" hit the tables of South India, there was Pori Kari. In the ancient Tamil lexicon, Pori (பொரி) translates to "fry," "sear," or "parch," and Kari (கறி)—the root of the global word "curry"—originally referred to meat seasoned with black pepper.

🏹 From the Forest to the Fire

In the Sangam Era (c. 300 BCE – 300 CE), rabbit (the wild hare or shashaka) was not a farmed animal but a prize of the hunt. The Kurinji (mountain) and Mullai (forest) landscapes were home to the Kuruvars and Maravars, tribes known for their incredible hunting prowess.

According to texts like the Purananuru, hunters would return from the scrub jungles with fresh hare, which was immediately prepared over open wood fires. This wasn't just food; it was a celebrated "warrior’s meal" often paired with aromatic forest honey or fermented grain liquor.

🔥 How Ancient Pori Kari Was Prepared

Ancient recipes for Pori Kari were minimalist but packed with flavor, focusing on highlighting the lean, gamey quality of the meat:

• The Searing (Pori): The meat was cut into small pieces and tossed in high-heat vessels or over flat stones. Unlike modern deep-frying, ancient Pori involved searing the meat in Ghee or Sesame Oil until the edges were crisp and the juices locked in.

• The Pepper Kick: Before the arrival of the chili pepper from the Americas, the "heat" of South India came from Black Pepper (Milagu). Ancient Pori Kari was heavily seasoned with crushed peppercorns, giving it a deep, earthy warmth.

• The Tangy Twist: To tenderize the lean wild meat, ancient cooks used Tamarind or the juice of acid fruits. The Perumpanuru mentions meat boiled with tamarind—a technique that eventually evolved into the modern Puli Kuzhambu. 

• Aromatic Finishes: The dish was finished with sea salt and sometimes curry leaves or wild ginger, which grew abundantly in the Western Ghats.

🌿 The Medicinal Legacy

Pori Kari wasn't just famous for its taste. Ancient South Indian medicine (Siddha) regarded rabbit meat as Pathiyam—a therapeutic food. Because it is incredibly lean and high in protein, it was prescribed to "cool" the body, improve strength, and aid those with respiratory ailments.