'Kori Rotti', also known as 'Kori Ghasi' is a traditional Mangalorean chicken dish that is loved all through the Konkan coast, and a staple in every household. 'Kori' is the Tulu word for chicken and 'rottis' are made of ground rice paste that is thinly spread and either dried or baked into crisp sheets. These sheets are then broken into pieces, and served with steaming hot chicken curry. These crisp dry wafers made from boiled rice and found easily in any mangalorean store. The essence of this dish is truly very coastal and South Indian with its light, flavourful addition of coconut milk and fragrant spices. Allthough we say it’s a traditional Mangalorean dish, every other house seems to have their own version of the recipe. Its a staple at celebrations, and is truly a taste and texture sensation. This Chicken curry can also be had with idlis, dosas, idiyappam too.
1 Kg Chicken (medium cut)
2 tblsp Ghee
2 onions sliced (medium)
1 small ball tamarind
6 - 7 cloves garlic
1 whole coconut (grated) for milk
1 sprig curry leaves
Masala for grinding :
20-25 bedagi dry red chillies
2 tblsp coriander seeds
1 tsp cumin seeds
1/2 tsp pepper corns
1/4 tsp mustard seeds
5 - 6 fenugreek seeds
2 cloves
1/2 inch cinnamon stick
1/2 tsp turmeric pd.
1. In a pan dry roast the spices for 2 - 3 minutes. Set aside.
2. Heat 1 tblsp ghee in a pan and saute 1 sliced onion and garlic for 5 minutes.Add tamarind to it.
3. In a blender blend the dry roasted masala till fine. Then add sauted onion garlic along with turmeric and tamarind, grind to a smooth paste with 1/2 a cup of water.
4. In a heavy bottomed pan heat 1 tblsp ghee add 1/4 tsp mustard seeds, curry leaves. Now add 1 sliced onion. Saute till slightly brown.
5. Add in the cleaned chicken pieces and salt and saute for 2 -3 minutes.
6. Now pour in the ground paste along with 1 1/2 cup of water.
7. Let it cook on medium flame for 20 minutes.
8. Extract coconut milk from the scraped coconut.
9. When chicken is almost cooked pour in the coconut milk and let the curry come to a boil.
10.Serve hot by pouring over the rice rottis.
11.Can also be served with rice, pundi or dosas also.
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