Kori rotti

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Kori rotti is a popular spicy Coastal Karnataka dish, a combination of red-chili based chicken curry and crisp dry wafers (about 1mm thick) made from boiled rice. 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) and served at weddings, parties and special occasions. Almost all restaurants in the area of Udupi and Mangalore serve this food.

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NGREDIENTS

  • 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

INSTRUCTIONS

  1. To grind into a paste
  2. Heat 1 tsp oil in pan.
  3. Simmer the heat once the oil is hot.
  4. Roast the dry red chilies for a few seconds.
  5. Transfer it in a blender.
  6. In the same oil, roast coriander seeds, peppercorns, fenugreek seeds and cumin seeds separately and add them in the blender.
  7. Roast the grated coconut till slightly browned and ad it in the blender.
  8. Heat the remaining oil in the same pan.
  9. Add onion, garlic and ginger and fry till onion is slightly pinkish.
  10. Add it in the blender.
  11. Blend to make a smooth paste. Use little water if required.
  12. Keep the paste aside
  13. For the curry
  14. Heat oil in a pan.
  15. Add curry leaves and fry for a few seconds.
  16. Add sliced onion and fry till pinkish.
  17. Add turmeric powder and garam masala powder and fry for a few seconds.
  18. Add chicken and fry on high heat for 3–4 minutes.
  19. Add the ground paste and fry for a minute.
  20. Add salt and thin coconut milk and cover the chicken till it's tender.
  21. Add tomato puree and tamarind paste and cook for 2–3 minutes.
  22. Add the thick coconut milk and cook for another 3–4 minutes.
  23. Garnish with fresh coriander and fried onions.
  24. Serve hot with rotti.
  25. Note -
  26. To eat Kori rotti, place pieces of Rotti in a plate. Top with curry and chicken pieces.
  27. This curry tastes with anything like rice, laccha paratha, neer dosa or even plain chapaties. So just in case, Rotti is not available to you, go ahead and enjoy the curry with other options.