Kori rotti
Type | Bread and Curry |
---|---|
Course | Main Course |
Place of origin | India |
Region or state | Mangalorean cuisine |
Cookbook: Kori rotti Media: Kori rotti |
Kori Rotti is a popular spicy dish of Mangalorean cuisine, a combination of red-chili based Chicken Curry and crisp dry wafers (about 1mm thick) made from boiled rice. 'Kori' in Tulu language means Chicken and 'Rotti' is not the traditional Indian bread but a crispy dry and thin wafers.[1][2] This is somewhat similar to the Arabic dish tashreeb, the crispy hubz (similar to pita bread) seasoned in bland thin chicken or mutton gravy.
Kori rotti is a traditional dish of the Tuluvas (Tulu-speaking people) of Bunt community.[3] It is served at weddings, parties and special occasions. Almost all restaurants in the area of Udupi and Mangalore serve this food.
Ingredients
- To grind into a paste
- Oil - 3 tbsp
- Dry red chilies - 8-10
- Coriander seeds - 2 tsp
- Peppercorns - 8-10
- Fenugreek seeds - ½ tsp
- Cumin seeds - 1 tsp
- Fresh grated coconut - 3 tbsp
- Onion - 1 cup ( sliced )
- Garlic - 8-10 cloves
- Ginger - 1 inch piece
- For the curry
- Oil - 2 tbsp
- Curry leaves - 10-12
- Onion - 1 cup ( thinly sliced )
- Tomato puree - 3 tbsp
- Turmeric powder - 1 tsp
- Garam masala powder - ½ tsp
- Salt to taste
- Chicken - 1 kg
- Tamarind paste - 2 tsp
- Thin coconut milk - 1 cup
- Thick coconut milk - ½ cup
Preparation
- To grind into a paste
- Heat 1 tsp oil in pan.
- Simmer the heat once the oil is hot.
- Roast the dry red chilies for a few seconds.
- Transfer it in a blender.
- In the same oil, roast coriander seeds, peppercorns, fenugreek seeds and cumin seeds separately and add them in the blender.
- Roast the grated coconut till slightly browned and ad it in the blender.
- Heat the remaining oil in the same pan.
- Add onion, garlic and ginger and fry till onion is slightly pinkish.
- Add it in the blender.
- Blend to make a smooth paste. Use little water if required.
- Keep the paste aside
- For the curry
- Heat oil in a pan.
- Add curry leaves and fry for a few seconds.
- Add sliced onion and fry till pinkish.
- Add turmeric powder and garam masala powder and fry for a few seconds.
- Add chicken and fry on high heat for 3–4 minutes.
- Add the ground paste and fry for a minute.
- Add salt and thin coconut milk and cover the chicken till it's tender.
- Add tomato puree and tamarind paste and cook for 2–3 minutes.
- Add the thick coconut milk and cook for another 3–4 minutes.
- Garnish with fresh coriander and fried onions.
- Serve hot with rotti.
How to eat
- To eat Kori rotti, place pieces of Rotti in a plate. Top with curry and chicken pieces.[4]
See also
External links
References
- ↑ "Mangalorean Kori Rotti". http://allrecipes.co.in. Retrieved 2016-12-03. External link in
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(help) - ↑ "Mangalorean Kori Rotti / Chicken Curry with Rice Wafers - Whisk Affair". Whisk Affair. 2015-01-24. Retrieved 2016-12-03.
- ↑ "Kori Rotti Chicken Curry (Bunt Style Spicy Chicken Curry)". www.ruchikrandhap.com. Retrieved 2016-12-03.
- ↑ "Chicken Kori Rotti | Mangalorean Chicken Curry - My Food Story". My Food Story. Retrieved 2016-12-03.
This article is issued from Wikipedia - version of the 12/4/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.