Sunday, April 03, 2011

Recipe: Kori Rotti - Chicken Curry - Manglorean Style

Kori Rotti are thin sheets of ground rice rolled out and sun dried.

This is a traditional dish of the Bunts (Tulu Speaking) Community that originate from Mangalore. This dish is available in most Manglorean Restaurants in Bombay (majority of non-vegetarian Manglorean restaurants around India are owned by the Bunts)

This particular curry is poured over the Kori Rotti and the Rotti is eaten half crisp, half soggy. As far as I know the Rotti is no longer made in homes, it will be available in any Manglorean store in Bombay/Bangalore. I carry 4-5 packets of Rotti with me from Mangalore whenever I visit.

This dish can also be made with boiled eggs, for egg eating vegetarians and for strict vegetarians you can substitute chicken or eggs with potatoes.


The curry also goes well with plain rice or dosas, if you don't have access to Rotti.

Ingredients:
1 kg chicken
3 onions
1+1/2 coconut (or 1/2 coconut + 3-4 200ml packets of Dabur coconut milk)
1/2 lime sized tamarind
1/2 tsp turmeric powder
12 short red chillies
10 long red chillies
1 tbsp corriander seeds
1 tsp peppercorns
1/2 tsp methi seeds
1 tsp jeera
1 pod garlic
little oil
salt to taste
a few curry leaves

Method:
In 1 tbsp oil/ghee fry one sliced onion. Add half a scraped coconut, tamarind, haldi and dry roast for a while.
Dry fry chillies seperately.
Dry fry corriander, pepper, methi
Lastly add jeera and garlic.
Grind all these ingredients to a fine paste

Extract coconut milk from 1 coconut or use Dabur coconut milk.
Mix the ground paste into the thin coconut milk and put on a low fire When the masala begins to bubble, add chicken pieces and 1 sliced onion.

Add salt to taste and cook till done.
Put the fire on sim and add the thick coconut milk and give it a very slow single boil.
Temper with 1 deep fried onion
Serve with kori rotti or rice.
 Add more coconut milk if the curry is too spicy for you. If you run out of coconut milk, you can use regular milk to balance the spice quotient.

5 comments:

sangeeta said...

have to try this curry with plain dosa made dry , that is what i can do :)
I like kerala style chicken stew and this one will be as good as that one...will let you know when i do..

Anonymous said...

Hi
I am in the US and dont have any mangalore stores here. Can you post the recipe for kori roti..
Thanks
Kiran

Kim said...

Kiran,
I honestly don't have a recipe for the rotti. Its only manufactured on an industrial level these days.

Technically, it is a kind of dosa rice that is ground slight;y coarsely, rolled into wafer thin sheets and left in the sun to dry.

The process is similar to rolling papads at home, but complicated by the wet grinding.

When I'm next in Mangalore, I will try and find someone to talk to about how to make rotti. If I manage to get an answer with quantities, I'll definitely post it on my blog.

Anonymous said...

Kori rotti is more of an orangish curry. I have been cooking it for 18 years now, so you need to check the ingredients and quantities

Karishma Pais said...

Indian cooking is not like French cooking : where you HAVE TO follow the SAME recipe.

There are variations within the same town and also within the same household.

The colour of the curry will change according to the type of red chillies used and quantity and the amount of browning.

I have seen Kori Rotti Chicken curries ranging in shades from light orange to dark brown and every shade in between

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