Kori Rotti: Mangalorean Recipe

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Updated: Friday, October 12, 2012, 18:04 [IST]
 
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Mangalorean recipes are very popular in the Southern states of India. They specialise in non vegetarian dishes especially sea food. If you love to eat meat you can definitely try Mangalorean recipes at home. They are tasty, spicy and can be a great main course side dish.

Kori rotti is a famous Mangalorean dish. Kori means chicken and roti is not the typical Indian bread that is prepared with wheat flour. Mangalorean kori rotti is a special type of Indian bread that is made with rice paste and then dried. The dried rotti are crisp and when soaked with chicken curry, they become soft. You would love to have kori rotti. Check out the recipe to prepare this Mangalorean delicacy at home.

Kori Rotti: Mangalorean Recipe

Kori rotti recipe:

Serves: 3-4
Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients

  • Chicken- 1kg (skinned and cut into small pieces)
  • Onion- 1 (chopped)
  • Thick coconut milk- ½ cup
  • Ginger- 1 inch (chopped)
  • Garlic- 4-5 pods (minced)
  • Cumin seeds- 1tsp
  • Coriander seeds- 1tsp
  • Cinnamon- 1 inch
  • Cloves- 3-4
  • Cardamom- 3-4
  • Dry red chillies- 4-5
  • Grated coconut- 2tbsp
  • Turmeric powder- 1tsp
  • Red chilli powder- 1tsp
  • Tamarind- marble sized
  • Curry leaves- 6-7
  • Salt- as per taste
  • Oil- 1 cup

Procedure

  • Heat 1tbsp oil in a frying pan. Add the onions and cook for 2 minutes on low flame. When they look cooked, take out half the quantity of onions in a plate.
  • In another pan, add 1tbsp more oil. Now roast coriander seeds, red chillies, cumin seeds, grated coconut, ginger, garlic, cloves, cardamom and cinnamon on low flame for 1 minute.
  • Add roasted spices with semi-fried onions in a blender. Add turmeric powder, tamarind, remaining coconut milk and little water. Blend together to form a smooth paste.
  • Now, heat the frying pan where you kept half cooked onions. Pour the paste and add chicken pieces. Mix well and sprinkle salt.
  • Pour the left ¼ coconut milk in the pan and half cup water. Mix well and bring it to boil. Cook till the water evaporates and the gravy thickens.

Kori is ready. Serve it hot with rotti pieces. 

Story first published:  Friday, October 12, 2012, 17:54 [IST]
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