Kori Rotti is a traditional delicacy from the Mangalorean cuisine. “Kori” is the Tulu word for ‘Chicken’ and Rotti is crispy thin rice wafers. Kori Rotti is nothing but spicy chicken curry served with crispy thin rice wafers.
Traditionally, these rice rottis were prepared at home. But now these rottis are sold commercially and are easily available in the market. It is available at almost all Mangalore stores. The authentic way to serve kori rotti is to pour the chicken curry on the rice rotti until the rotti absorbs the curry and becomes soft.
For masala paste
1 tsp oil
8 to 10 Dry red chillies
2 tbsp coriander seeds
1 tbsp cumin seeds
¾ tsp mustard seeds
1 inch cinnamon stick
6 to 7 cloves
4 to 5 black pepper
3 to 4 fenugreek seeds
2 cups fresh coconut
10 to 12 curry leaves
1 tsp turmeric powder
5 garlic cloves
1 onion (chopped)
For the curry
1 kg chicken (curry cut)
2 tbsp oil
1 bay leaf
1 tsp mustard seeds
1 sprig curry leaves
Salt as per taste
- Clean the chicken and keep it aside.
- Heat 1 tsp oil in a pan.
- Roast the dry red chillies for a few seconds.
- In the same oil, roast coriander seeds, cumin seeds, mustard seeds, black pepper, cloves, cinnamon and fenugreek seeds one by one.
- Roast the grated coconut alongwith the curry leaves for 3 to 4 minutes.
- Blend the above roasted ingredients alongwith 1 tsp turmeric powder, 5 garlic cloves and 1 chopped onion to a smooth paste.
- Keep the paste aside.
- For the curry, heat 2 tbsp oil in a pan. Add the bay leaf, mustard seeds, curry leaves,chopped onion and saute.
- When the onion starts changing colour, add the chopped tomatoes and saute for a few seconds.
- Add the chicken, salt and mix well.
- Cook covered for 8 to 10 minutes.
- Add the ground masala paste and mix well.
- Add 2 cups of water (or as required) and cook covered for 5 minutes.
- The curry should have a thin consistency.
- Serve hot with the rottis.
- For serving, place the rice rottis on a plate and pour the curry over it.
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